Regional food of Shikoku
Island food cultures known for noodles, citrus, seafood, pilgrimage routes, and practical local cooking.
This curated English section currently features 50 representative guides. The Japanese edition contains the full archive.
- Ehime Horaku-yakiEhime
Horaku-yaki steam-roasts fish, shellfish and sometimes beans together in an unglazed earthenware horaku pan, concentrating their juices without heavy...
- Ehime Iyo SatsumaEhime
Iyo satsuma grinds grilled fish, combines it with toasted miso and loosens the paste with dashi into a rich broth, then pours it over rice or barley...
- Imabari Igisu-dofuEhime
Igisu-dofu cooks dried igisu seaweed with soybean flour until dissolved, seasons the mixture and chills it into a firm savory gel containing shrimp...
- Imabari SenzankiEhime
Senzanki marinates relatively large bone-in chicken pieces in soy, ginger, garlic and shop-specific seasonings, coats them lightly and fries them...
- Imabari YakitoriEhime
Imabari yakitori cooks chicken skin and other cuts directly on a griddle, pressing them with a metal spatula instead of threading them onto skewers.
- JakotenEhime
Jakoten is an Ehime fish cake made by grinding small local fish, often with fine edible bones and skin, shaping the paste into flat patties, and...
- Matsuyama Botchan DangoEhime
Botchan dango places three small bean-paste-covered dumplings in green, yellow and brown on a short skewer, creating a neat three-color sweet.
- Matsuyama Chestnut TarutoEhime
Ehime chestnut taruto rolls a soft castella sheet around sweet bean paste containing chestnut, creating a spiral confection rather than the open...
- Matsuyama Shoyu MochiEhime
Shoyu mochi kneads rice flour with soy sauce, sugar and often ginger, shapes the dough and steams it into a dense, softly chewy sweet resembling uiro...
- Matsuyama ZushiEhime
Matsuyama zushi presents vinegared rice with fish, seasoned vegetables and fine strips of egg arranged in a colorful shared dish.
- Niihama FuguzakuEhime
Fuguzaku mixes chopped licensed-prepared pufferfish flesh and skin with scallion and wakegi, then adds rich kawahagi filefish liver, ponzu and...
- Ozu ImotakiEhime
Imotaki gathers diners around a large outdoor pot of taro, chicken, konnyaku, fried tofu, mushrooms and vegetables in a sweet-savory broth, with...
- Uwajima FukumenEhime
Fukumen dry-fries fine konnyaku strips, seasons them with soy, dashi, sugar and mirin, then completely covers the platter with red and white fish or...
- Uwajima Tai MeshiEhime
Uwajima tai meshi is an Ehime dish of sea bream sashimi coated in a sauce of soy, dashi, egg, sesame, and seasonings, then spooned over hot rice with...
- Anmochi ZoniKagawa
Anmochi zoni is Kagawa's striking New Year soup: round mochi filled with sweet red bean paste served in a white-miso broth, often with daikon, carrot...
- Kagawa Iriko-meshiKagawa
Iriko-meshi cooks rice with dried baby sardines from the Seto Inland Sea, producing a simple savory meal with concentrated fish aroma.
- Kagawa Kanonji ManjuKagawa
Kanonji Manju wraps smooth white-bean paste in a moist, buttery Western-style cake shell and stamps the surface with a local coin-like motif.
- Kagawa Mamba no KenchanKagawa
Mamba no kenchan boils bitter mamba mustard greens, soaks them to mellow the harshness, then stir-simmers them with crumbled tofu, fried tofu, fish...
- Kagawa Meibutsu KamadoKagawa
Meibutsu Kamado wraps mild yellow bean paste in a tender baked shell molded to resemble a traditional cooking hearth.
- Kagawa OiriKagawa
Oiri are tiny pastel-colored hollow rice puffs with a delicate crisp texture and gentle sweetness.
- Kagawa Oshinuki-zushiKagawa
Oshinuki-zushi layers vinegared rice with Spanish mackerel, broad beans, egg and other colorful ingredients in a wooden mold before pressing the sushi...
- Kagawa Shippoku UdonKagawa
Shippoku udon covers Sanuki udon with a hearty hot soup of daikon, carrot, taro, fried tofu and other vegetables simmered in dashi.
- Kagawa Shoyu MameKagawa
Shoyu mame dry-roasts mature broad beans until blistered, then soaks them overnight in soy sauce, sugar, mirin and chili. The beans become...
- Konpira Kyu ManKagawa
Kyu Man is a small dome-shaped baked bun with a tender outer dough and mild yellow bean filling, its rounded form modeled on a traditional moxibustion...
- Sanuki UdonKagawa
Sanuki udon is Kagawa's signature noodle, known for thick strands with a firm, elastic bite. It can be served hot or cold, in broth, with a...
- Shodoshima FushimenKagawa
Fushimen are the curved, thicker portions that remain where hand-stretched somen, hiyamugi or udon hung over drying rods. Their mixed thickness gives...
- Katsuo no TatakiKochi
Katsuo no tataki is Kochi's signature preparation of bonito, seared rapidly on the outside while remaining raw within, then cut into thick slices...
- Kochi GuruniKochi
Guruni is a Kochi household dish that simmers evenly diced daikon, carrot, taro, konnyaku and other familiar ingredients in a seasoned broth.
- Kochi Imo KenpiKochi
Imo kenpi cuts sweet potato into slender sticks, fries them until hard and crisp, and coats them in a thin sugar syrup that dries into a pale glaze.
- Kochi Itadori CuisineKochi
Kochi cooks young Japanese knotweed shoots by peeling, blanching and soaking or salt-treating them to control their sharp acidity, then stir-fries the...
- Kochi KanzashiKochi
Kanzashi wraps a moist white-bean filling scented lightly with yuzu in a soft baked shell, often decorated with a hairpin motif.
- Kochi Kokera-zushiKochi
Kokera-zushi presses layers of vinegared rice with fish, vegetables, egg and other ingredients into a substantial regional sushi.
- Kochi Mire BiscuitsKochi
Mire Biscuits are small round biscuits briefly fried for a firm, toasted crunch and finished with enough salt to sharpen their mild sweetness.
- Kochi Tosa NikkiKochi
Tosa Nikki encloses soft gyuhi in sweet bean paste and coats it with fine crumb-like baked flakes, combining chewy and gently crumbly textures.
- Kochi Tsugani SoupKochi
Tsugani-jiru uses river crabs caught in waterways such as the Shimanto and Niyodo rivers to make an intensely savory soup.
- Kochi Utsubo CuisineKochi
Utsubo cuisine turns collagen-rich moray eel into karaage, straw-seared tataki, simmered head, dried fish, aspic and soup, combining firm white meat...
- Sawachi CuisineKochi
Sawachi cuisine is Kochi's generous banquet style in which sashimi, sushi, seared bonito, shellfish, simmered foods, fried dishes, fruit, and other...
- Tosa DoromeKochi
Dorome is the Tosa name for tiny translucent sardine or anchovy fry, served raw with vinegared miso or sanbaizu, or added to clear soup. Boiling...
- Tosa ShutoKochi
Shuto salts and matures cleaned bonito stomach and intestine into an intense, sticky shiokara, sometimes adjusting it with sake, mirin, sweetener...
- Iya DekomawashiTokushima
Dekomawashi threads local goshiimo potato, firm tofu, imo-konnyaku and soba dumplings onto bamboo, coats them in sweet-savory miso and turns the...
- Soba Gome ZosuiTokushima
Soba gome zosui is a Tokushima soup that uses whole hulled buckwheat kernels instead of noodles. The tender grains simmer with chicken, vegetables...
- Tarai UdonTokushima
Tarai udon is a communal Tokushima noodle dish served with its hot cooking water in a large wooden tub. Diners gather around the tub and transfer the...
- Tokushima Awa UiroTokushima
Awa uiro is a softly sweet, chewy steamed confection enjoyed in Tokushima as a tea sweet and souvenir.
- Tokushima Boze Sugata-zushiTokushima
Boze sugata-zushi opens a whole butterfish from the back, cures it with vinegar or Tokushima sudachi and fills it with vinegared rice, preserving the...
- Tokushima Budo ManjuTokushima
Budo Manju places several small round bean-paste sweets on short skewers so the clustered pieces resemble a bunch of grapes, though the classic...
- Tokushima Handa SomenTokushima
Handa somen is a notably thick and resilient hand-stretched noodle made in the Handa area of Tsurugi, Tokushima, with more chew than typical fine...
- Tokushima Iya SobaTokushima
Iya soba is a rustic buckwheat noodle tradition from the deep mountain valleys of Miyoshi in Tokushima, commonly described by relatively thick, short...
- Tokushima Kincho ManjuTokushima
Kincho Manju wraps smooth white-bean paste in a moist cocoa-flavored cake shell, creating a compact baked sweet with a Japanese-Western taste.
- Tokushima Mame-tamaTokushima
Mame-tama is Tokushima okonomiyaki containing sweet-simmered kintoki beans. The beans create a distinctive contrast with the savory griddled batter...
- Tokushima SaoshikaTokushima
Saoshika steams a fine batter containing yam and rice ingredients with scattered azuki beans, creating a moist rectangular cake whose pattern recalls...