Regional food of Shikoku
Island food cultures known for noodles, citrus, seafood, pilgrimage routes, and practical local cooking.
This curated English section currently features 9 representative guides. The Japanese edition contains the full archive.
- 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...
- 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 OiriKagawa
Oiri are tiny pastel-colored hollow rice puffs with a delicate crisp texture and gentle sweetness.
- 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...
- 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...
- Sawachi CuisineKochi
Sawachi cuisine is Kochi's generous banquet style in which sashimi, sushi, seared bonito, shellfish, simmered foods, fried dishes, fruit, and other...
- 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...