30 Best local delicacies ranking (Chugoku & Shikoku region)

Prefectures : Kagawa Prefecture

Classification : Udon

Comment : Sanuki Udon is so famous nationwide that Kagawa Prefecture is called “Udon Prefecture”. The per capita consumption of “Japanese soba/udon” in Takamatsu City, the prefectural capital, is 2.5 times the national average, overwhelmingly No. 1. It has been selected as one of the 100 Best Local Cuisines by the Ministry of Agriculture, Forestry and Fisheries.

Prefectures : Okayama Prefecture

Classification : seafood

Comment : The mackerel is “PRIDE FISH” from Okayama Prefecture, selected by the National Federation of Fisheries Cooperative Associations. The season is from April to June. In addition, ‘Mackerel Kokozushi’ has been selected as ‘Our Local Cuisine’ by the Ministry of Agriculture, Forestry and Fisheries.

Prefectures : Okayama Prefecture

Classification : Donburi

Comment : It is a local gourmet of Misaki Town, Okayama Prefecture, but is now eaten all over Japan. In 1872, Ginko Kishida, who was born in Misaki Town, was the first to eat tamago kake gohan in Japan and spread it nationwide.

Prefectures : Okayama Prefecture

Classification : Sweets

Comment : It started in 2009 as “Fruit parfait town Okayama”. This movement was started by Okayama Prefecture, where fruit production is thriving, to encourage people to eat fruits more casually. Okayama fruits such as white peach, pione, and muscat are used abundantly.

Prefectures : Kagawa Prefecture

Classification : seafood

Comment : Kagawa Prefecture is the birthplace of yellowtail farming. “Hamachi” is a “PRIDE FISH” from Kagawa Prefecture selected by the National Federation of Fisheries Cooperative Associations. The season is from October to December.

Prefectures : Yamaguchi Prefecture

Classification : Soba

Comment : A dish of green tea soba noodles and thinly sliced omelet served on a heated roof tile. Dip it in mentsuyu and eat. A specialty of Kawatana Onsen. It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Local Cuisines.”

Prefectures : Hiroshima Prefecture

Classification : ramen

Comment : Onomichi ramen originated in 1947 with Chinese noodles served at a food stall by Chu A-jun from Taiwan. Amochinmi, a company in Tomonoura, Fukuyama City, sells Onomichi ramen for souvenirs and has become famous nationwide.

Prefectures : Tokushima Prefecture

Classification : ramen

Comment : Pork bone soy sauce ramen. Tonkotsu ramen spread because Tokushima Ham factory supplied a large amount of cheap tonkotsu. It features a raw egg. Stirring raw eggs gives it a sukiyaki-like taste.

Prefectures : Hiroshima Prefecture

Classification : others

Comment : Hiroshima-style okonomiyaki originated around 1950 at stalls Micchan and Zensan. Hiroshima Prefecture has the highest number of okonomiyaki restaurants per capita. It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Specially Selected Popular Local Cuisine” and “Our Local Cuisine”.

Prefectures : Ehime Prefecture

Classification : Udon

Comment : It is characterized by its aluminum bowl, sweet soup stock, and soft noodles. Ingredients include beef, egg, chikuwa and shiitake mushrooms. It is eaten around Matsuyama City. There are different tastes for the sweet dashi stock.

Prefectures : Tottori Prefecture

Classification : seafood

Comment : “Matsuba crab” is the name of a grown male snow crab in the San’in region. “Matsuba Crab” is Tottori’s “PRIDE FISH” selected by the National Federation of Fisheries Cooperative Associations. The season is from November to March. In addition, “crab soup” has been selected as one of the “Top 100 Local Cuisines” by the Ministry of Agriculture, Forestry and Fisheries.

Prefectures : Shimane Prefecture

Classification : Soba

Comment : Along with Wanko soba from Iwate prefecture and Togakushi soba from Nagano prefecture, it is one of the three major soba noodles in Japan. It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Local Cuisines.”

Prefectures : Hiroshima Prefecture

Classification : Sweets

Comment : Released in 2001. Agemomiji is a registered trademark of Momijido (momiji manju shop in Miyajima). Because they are fried at the same time as you order, you can eat piping hot fried momiji. The momiji manju itself was first sold in 1910.

Prefectures : Kochi Prefecture

Classification : seafood

Comment : Bonito Tataki originated from fishermen’s rice. It is also one of the staple dishes of Sawachi cuisine. It has been selected as one of the “Top 100 Local Cuisines” and “Our Local Cuisine” by the Ministry of Agriculture, Forestry and Fisheries.

Prefectures : Tottori Prefecture

Classification : Ramen

Comment : A rare ramen that uses beef bone broth instead of pork bone broth. In 1951, Yonago City’s Masumi is said to have originated. At that time, beef and pork bones were used at the same time.

Prefectures : Yamaguchi Prefecture

Classification : sweets

Comment : Uiro is famous in Nagoya, but it is also produced in Yamaguchi, Kyoto, and Kanagawa (Odawara) prefectures. Uiro from Yamaguchi Prefecture uses bracken flour and is elastic. It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Local Cuisines.”

Prefectures : Tottori Prefecture

Classification : Meat dish

Comment : “Daisendori” is a free-range chicken raised at the foot of Mt. Daisen, the highest peak in the Chugoku region. Characterized by a juicy body. Nationally known.

Prefectures : Okayama Prefecture

Classification : Hot pot / Soup

Comment : Okayama Prefecture is one of the three major oyster producing areas (others are Hiroshima Prefecture and Miyagi Prefecture). It is also Okayama Prefecture’s “PRIDE FISH” selected by the National Federation of Fisheries Cooperative Associations. The season is from October to April.

Prefectures : Okayama Prefecture

Classification : Udon

Comment : Udon eaten around Tsuyama City, Okayama Prefecture. Tsuyama City has a meat processing center, so it is easy to obtain fresh offal. It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Local Cuisines.”

Prefectures : Shimane Prefecture

Classification : Hot pot / Soup

Comment : The mountain clam of Lake Shinji is famous nationwide. It is also one of the representative foodstuffs of Lake Shinji, the “Lake Shinji Seven Chances”. It has been selected as one of the “Top 100 Local Cuisines” and “Our Local Cuisine” by the Ministry of Agriculture, Forestry and Fisheries.

Prefectures : Ehime Prefecture

Classification : Fried food

Comment : It is made by mashing not only the flesh of small fish (mainly firefly jako), but also the skin and bones, adding flour and eggs, and then frying it in oil. It has been selected as one of the “Top 100 Local Cuisines” and “Our Local Cuisine” by the Ministry of Agriculture, Forestry and Fisheries.

Prefectures : Tokushima Prefecture

Classification : Meat dish

Comment : Awaodori chicken is Japan’s number one local chicken shipment. It was named after Awa Dance Festival.

Prefectures : Hiroshima Prefecture

Classification : seafood

Comment : Hiroshima Prefecture is the number one producer of oysters. It is also Hiroshima Prefecture’s “PRIDE FISH” selected by the National Federation of Fisheries Cooperative Associations. The oyster hotpot has been selected as one of the 100 Best Local Cuisines by the Ministry of Agriculture, Forestry and Fisheries.

Prefectures : Kochi Prefecture

Classification : Sweets

Comment : Ice confectionery with a milk fat content of 3% or less. It looks like ice cream, but it’s classified as shaved ice. In the past, it was sold nationwide, but now only Kochi Prefecture has survived ice cream.

Prefectures : Okayama Prefecture

Classification : Others

Comment : Fried rice with prawns, demi-glace sauce, ketchup, and “Ebimeshi sauce”. The color is dark brown.

Prefectures : Shimane Prefecture

Classification : Soba

Comment : “Izumo soba” is divided into cold “Wariko soba” and warm “Kamaage soba”. The cold “wariko soba” is more famous.

Prefectures : Hiroshima Prefecture

Classification : Donburi

Comment : Anagohan (conger rice) originated in 1901 when it was sold as an ekiben near Miyajimaguchi Station. Today, it is known nationwide as a specialty of Miyajima. It has been selected as one of the 100 Best Local Cuisines by the Ministry of Agriculture, Forestry and Fisheries.

Prefectures : Kagawa Prefecture

Classification : Meat dish

Comment : A specialty of Marugame City, Kagawa Prefecture, which is grilled chicken thigh meat on the bone. Marugame’s “one crane” originated. There are two types of chicken, the firm “Oyadori” and the “Wakadori”.

Prefectures : Ehime Prefecture

Classification : Donburi

Comment : A dish in which red sea bream sashimi caught in the Uwa Sea is placed on top of rice and mixed with raw eggs, seaweed, and sauce. Originated from fishermen’s rice. It has been selected as one of the “Top 100 Local Cuisines” and “Our Local Cuisine” by the Ministry of Agriculture, Forestry and Fisheries.

都道府縣 : 愛媛縣

分類 : 蓋飯類

評論 : 將烤豬肉和半熟蛋鋪在白飯上，再淋上醬汁的丼飯，是今治市的當地美食，最初是中華料理老店「五番閣」的員工餐。