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30 Best local delicacies ranking (Chugoku & Shikoku region)

30 Best local delicacies ranking (Chugoku & Shikoku region)

hiroshima okonomiyaki

 
 
 
 

Table of Contents

1. Introduction

2. Local delicacies ranking (Chugoku & Shikoku region)

 

1. Introduction

In Japan, many dishes are unique to each region. These dishes familiar to the locals are called variously “local gourmet,” “B-class gourmet,” “soul food,” etc., and are very popular. They are many dishes that have been developed in recent years and include a variety of genres such as Western and Chinese cuisine.
 
On the other hand, “local cuisine” has a history of more than 100 years and is mainly Japanese cuisine that makes use of local ingredients and food culture. Many of these dishes have survived because they are supported by the local people, and basically, all of them are of a certain standard of taste.
 
However, it is impossible for foreign travelers with a limited number of travel days to eat all of the unique regional cuisines.
 
Therefore, we have compiled more than 1,000 types of “local gourmet,” “B-class gourmet,” “soul food,” and “local cuisine” and ranked them by region in order of the number of hashtags on social networking services (SNS).
 
We hope that this ranking will make it easier for foreign travelers to try dishes unique to a region.
 

2. Local delicacies ranking (Chugoku & Shikoku region)

1. Sanuki Udon (Kagawa Prefecture)

2. Spanish mackerel (Okayama Prefecture)

3. Tamago kake gohan (Okayama Prefecture)

4. Fruit parfait (OkayamaPrefecture)

5. Yellowtail fish (Kagawa Prefecture)

6. Kawara soba (Yamaguchi Prefecture)

7. Onomichi Ramen (Hiroshima Prefecture)

8. Tokushima Ramen (Tokushima Prefecture)

9. Hiroshima-style okonomiyaki (Hiroshima Prefecture)

10. Nabeyaki Udon (Ehime Prefecture)

11. Matsuba crab (Tottori Prefecture)

12. Izumo soba (Shimane Prefecture)

13. Fried momiji manju (Hiroshima Prefecture)

14. Bonito Tataki (Kochi Prefecture)

15. Beef bone ramen (Tottori Prefecture)

16. Uiro (Yamaguchi Prefecture)

17. Daisen chicken (Tottori Prefecture)

18. Oyster hot pot (Okayama Prefecture)

19. Horumon udon (Okayama Prefecture)

20. Freshwater clam soup (Shimane Prefecture)

21. Jakoten (Ehime Prefecture)

22. Awaodori chicken (Tokushima Prefecture)

23. Hiroshima oyster (Hiroshima Prefecture)

24. Icecrin (Kochi Prefecture)

25. Ebimeshi (Okayama Prefecture)

26. Wariko soba (Shimane Prefecture)

27. Conger rice (Hiroshima Prefecture)

28. Bone-in chicken (Kagawa Prefecture)

29. Uwajima red bream rice (Ehime Prefecture)

30. Grilled Pork Egg Rice (Ehime Prefecture)

 

1. Sanuki Udon

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.

Sanuki Udon

2. Spanish mackerel

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.

Spanish mackerel

3. Tamago kake gohan

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.

Tamago kake gohan

4. Fruit parfait

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.

Fruit parfait

5. Yellowtail fish

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.

Yellowtail fish

6. Kawara soba

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.”

Kawara soba

7. Onomichi Ramen

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.

Onomichi Ramen

8. Tokushima Ramen

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.

Tokushima Ramen

9. Hiroshima-style okonomiyaki

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”.

Hiroshima-style okonomiyaki

10. Nabeyaki Udon

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.

Nabeyaki Udon

11. Matsuba crab

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.

Matsuba crab

12. Izumo soba

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.”

Izumo soba

13. Fried momiji manju

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.

Fried momiji manju

14. Bonito Tataki

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.

Bonito Tataki

15. Beef bone ramen

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.

Beef bone ramen

16. Uiro

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.”

Uiro

17. Daisen chicken

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.

Daisen chicken

18. Oyster hot pot

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.

Oyster hot pot

19. Horumon udon

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.”

Horumon udon

20. Freshwater clam soup

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.

Freshwater clam soup

21. Jakoten

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.

Jakoten

22. Awaodori chicken

Prefectures : Tokushima Prefecture

Classification : Meat dish

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

Awaodori chicken

23. Hiroshima oyster

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.

Hiroshima oyster

24. Icecrin

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.

Icecrin

25. Ebimeshi

Prefectures : Okayama Prefecture

Classification : Others

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

Ebimeshi

26. Wariko soba

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.

Wariko soba

27. Conger rice

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.

Conger rice

28. Bone-in chicken

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”.

Bone-in chicken

29. Uwajima red bream rice

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.

Uwajima red bream rice

30. Grilled Pork Egg Rice

Prefectures : Ehime Prefecture

Classification : Donburi

Comment : A rice bowl topped with grilled pork and soft-boiled fried egg, topped with sauce. Local gourmet of Imabari city. Originated from the long-established Chinese restaurant “Gobankaku”.

Grilled Pork Egg Rice

 
The “100 selections of local dishes,” “Local dishes loved by the nation,” and “Our Regional Cuisines,” were selected by the Ministry of Agriculture, Forestry and Fisheries.
“PRIDE FISH” was selected by Japan Fisheries Co-operative.
 
 
 
 
 

目錄

izumo soba

1、說明簡介

日本各地存在着各式各様的地方美食。這些於當地耳熟能詳的獨特菜餚被稱為“鄉土美食”、“B級美食”、“靈魂料理”等等、不管在國內或國外都十分受歡迎。其中近年開始出現西餐、中餐等種類的地方美食。
 
而“鄉土料理” 是指那些擁有 100多年歷史、其中大部分是使用當地食材或参考當地的飲食文化製作而成的日本料理。
 
可以說,很多地方美食都是長年受到當地人的熱烈支持而承傳下來、所以基本上地方美食的味道都有一定水準。
 
但是對於旅行時間有限的外國遊客來說、要品嚐所有地方美食是十分困難的事情。 因此、我們匯總了 1000 多種“當地美食” 、“B 級美食”、“靈魂料理”及“鄉土料理”、並按照 SNS 的標籤數量、製作了各地區的美食排名。
 
希望能透通這排名能了解現時在日本各地、尤其是在年輕人中流行的地方美食、並推薦給各位外國遊客到不同地方、品嚐到當地最熱門的地方美食。
 
 

2、地方美食人氣排名(日本中國四國地區)

1、讚岐烏龍麵(香川縣)

2、土魠魚(岡山縣)

3、生蛋醬油拌飯 (岡山縣)

4、水果聖代 (岡山縣)

5、鰤魚 (香川縣)

6、瓦片蕎麥麵 (山口縣)

7、尾道拉麵 (廣島縣)

8、德島拉麵(德島縣)

9、廣島燒 (廣島縣)

10、鍋燒烏龍麵 (愛媛縣)

11、松葉蟹(鳥取縣)

12、出雲蕎麥麵 (島根縣)

13、炸紅葉饅頭 (廣島縣)

14、炙烤半熟鰹魚生魚片 (高知縣)

15、牛骨拉麵(鳥取縣)

16、外郎糕(山口縣)

17、大山雞(鳥取縣)

18、牡蠣鍋(岡山縣)

19、內臟炒烏龍麵 (岡山縣)

20、蜆仔湯(島根縣)

21、雜魚天婦羅(愛媛縣)

22、阿波尾雞(德島縣)

23、廣島牡蠣(廣島縣)

24、高知冰淇淋(高知縣)

25、黑色蝦仁炒飯 (岡山縣)

26、割子蕎麥麵(島根縣)

27、穴子飯 (廣島縣)

28、帶骨烤雞腿(香川縣)

29、宇和島鯛魚飯(愛媛縣)

30、烤豬肉蛋飯(愛媛縣)

 

1、讚岐烏龍麵

都道府縣 : 香川縣

分類 : 烏龍麵

評論 : 讚岐烏龍麵在全國享有盛譽,以至於香川縣被稱為「烏龍麵縣」。縣廳所在地高松市的「日本蕎麥麵、烏龍麵」人均消費量,為全國壓倒性第一,是全國平均水平的2.5倍。

Sanuki Udon

2、土魠魚

都道府縣 : 岡山縣

分類 : 海鮮類

評論 : 土魠魚被全國漁業協會評選為岡山縣的“PRIDE FISH”(代表魚類)。產季是4月到6月。而「土魠魚壽司」更被被農林水產省評選為“我們的鄉土料理”之一。

Spanish mackerel

3、生蛋醬油拌飯

都道府縣 : 岡山縣

分類 : 蓋飯類

評論 : 岡山縣美咲町的在地美食,而現在在日本全國各地都能吃得到。1982年,日本最開始吃生蛋醬油拌飯的是美咲町的岸田吟香,並將它普及至全國。

Tamago kake gohan

4、水果聖代

都道府縣 : 岡山縣

分類 : 甜點

評論 : 2009年,盛產水果的岡山縣開始推展「岡山水果聖代街」,目的是為了讓人們可以更容易的吃到水果。大量使用岡山縣生產白桃、貓眼葡萄、麝香葡萄等水果。

Fruit parfait

5、鰤魚

都道府縣 : 香川縣

分類 : 海鮮類

評論 : 香川縣是養殖油鰤魚的發源地、而油鰤魚被全國漁業協會評選為香川縣的“PRIDE FISH”(代表魚類)。鰤魚的產季是10月到12月。

Yellowtail fish

6、瓦片蕎麥麵

都道府縣 : 山口縣

分類 : 蕎麥麵

評論 : 在熱騰騰的瓦片上盛上茶蕎麥麵和蛋絲的料理,沾上沾麵醬汁食用,是川棚溫泉的特色料理、也被農林水產省評選為“我們的鄉土料理”之一。

Kawara soba

7、尾道拉麵

都道府縣 : 廣島縣

分類 : 拉麵

評論 : 尾道拉麵起源於1947年,台灣人朱阿俊在街頭擺攤販賣中華拉麵。福山市鞆之浦的老店「阿藻珍味」推出「尾道拉麵的伴手禮」,使尾道拉麵在全國打響知名度。

Onomichi Ramen

8、德島拉麵

都道府縣 : 德島縣

分類 : 拉麵

評論 : 豚骨醬油拉麵。由於德島火腿工廠大量提供便宜的豚骨,使豚骨系拉麵迅速普及。它的特色是在拉麵裡加入一顆生蛋,打散生蛋後會有類似壽喜燒的味道。

Tokushima Ramen

9、廣島燒

都道府縣 : 廣島縣

分類 : 其他分類

評論 : 廣島燒發源於1950年左右的小吃攤「Micchan」和「善san」。廣島縣是人均廣島燒店數量最多的地區。 也被農林水產省評選為“地方人氣鄉土料理”和“我們的鄉土料理”之一。

Hiroshima-style okonomiyaki

10、鍋燒烏龍麵

都道府縣 : 愛媛縣

分類 : 烏龍麵

評論 : 它的特色是以鋁製器皿盛裝,和甘甜的湯頭、柔軟的麵條,配料包含牛肉、蛋、竹輪和香菇,能在松山市附近吃到。然而甘甜的湯頭並不是每個人都喜歡。

Nabeyaki Udon

11、松葉蟹

都道府縣 : 鳥取縣

分類 : 海鮮類

評論 : 在山陰地區,楚蟹的成熟雄蟹被稱為松葉蟹。松葉蟹被全國漁業公會選為鳥取縣的「PRIDE FISH」,捕獲期為每年11月到隔年3月。而使用松葉蟹製成的“蟹味噌湯”被農林水產省選為“鄉土料理百選”之一。

Matsuba crab

12、出雲蕎麥麵

都道府縣 : 島根縣

分類 : 蕎麥麵

評論 : 與長野的「戶隱蕎麥麵」、岩手的「椀子蕎麥麵」,並列為日本三大蕎麥麵。 也被農林水產省評選為“我們的鄉土料理”之一。

Izumo soba

13、炸紅葉饅頭

都道府縣 : 廣島縣

分類 : 甜點

評論 : 推出於2001年,是紅葉堂(宮島的紅葉饅頭專賣店)的註冊商品。因為是現炸的,所以能享用到熱騰騰的炸紅葉饅頭。紅葉饅頭則是從1910年開始販賣。

Fried momiji manju

14、炙烤半熟鰹魚生魚片

都道府縣 : 高知縣

分類 : 海鮮類

評論 : 炙烤半熟鰹魚生魚片起源於漁夫的伙食,是「皿缽料理」中的一道經典菜餚。 也被農林水產省評選為“鄉土料理百選”和“我們的鄉土料理”之一。

Bonito Tataki

15、牛骨拉麵

都道府縣 : 鳥取縣

分類 : 拉麵

評論 : 使用牛骨湯底而不是豚骨湯底的稀有拉麵。創始於1951年米子市的「滿洲味」,當時同時使用牛骨跟豚骨。

Beef bone ramen

16、外郎糕

都道府縣 : 山口縣

分類 : 甜點

評論 : 雖然外郎糕在名古屋很有名,但在山口縣、京都府和神奈川縣(小田原)也有生產。山口縣的「外郎糕」使用蕨粉制成,很有彈性。也被農林水產省評選為“我們的鄉土料理”之一。

Uiro

17、大山雞

都道府縣 : 鳥取縣

分類 : 肉類料理

評論 : 大山雞聞名全國,是中國地區最高峰-大山山腳下飼育的土雞,特點是肉質多汁。

Daisen chicken

18、牡蠣鍋

都道府縣 : 岡山縣

分類 : 火鍋/湯類

評論 : 岡山縣是牡蠣的三大產地之一(其他是廣島縣、宮城縣) 、岡山縣的牡蠣也被全國漁業協會評選為岡山縣的“PRIDE FISH”(代表魚類)。牡蠣的產季是10月到4月。

Oyster hot pot

19、內臟炒烏龍麵

都道府縣 : 岡山縣

分類 : 烏龍麵

評論 : 岡山縣津山市一帶可以吃到的烏龍麵。由於津山市有肉類加工中心,因此很容易獲得新鮮的內臟。 被農林水產省評選為“我們的鄉土料理”之一。

Horumon udon

20、蜆仔湯

都道府縣 : 島根縣

分類 : 火鍋/湯類

評論 : 宍道湖的大和蜆仔享譽全國,是宍道湖的特產、宍道湖七珍之一。 也被農林水產省評選為“鄉土料理百選”和“我們的鄉土料理”之一。

Freshwater clam soup

21、雜魚天婦羅

都道府縣 : 愛媛縣

分類 : 炸物類

評論 : 將小魚(主要是發光鯛)的魚肉連同魚皮和骨頭攪碎,加入面粉、蛋等油炸的小吃。 也被農林水產省評選為“鄉土料理百選”和“我們的鄉土料理”之一。

Jakoten

22、阿波尾雞

都道府縣 : 德島縣

分類 : 肉類料理

評論 : 阿波尾雞的產量是日本第一,以阿波舞來命名。

Awaodori chicken

23、廣島牡蠣

都道府縣 : 廣島縣

分類 : 海鮮類

評論 : 廣島縣是牡蠣生產量為日本第一。 廣島縣的牡蠣也被全國漁業協會評選為廣島縣的“PRIDE FISH”(代表魚類)。「牡蠣土手鍋」更被農林水產省評選為“鄉土料理百選”之一。

Hiroshima oyster

24、高知冰淇淋

都道府縣 : 高知縣

分類 : 甜點

評論 : 乳脂肪含量不超過3%的冰品。外表很像冰淇淋,但被歸類為刨冰。曾銷售至全國各地,但現在只有在高知縣販賣。

Icecrin

25、黑色蝦仁炒飯

都道府縣 : 岡山縣

分類 : 其他分類

評論 : 使用蝦子當配料,與多蜜醬、番茄醬等做成的「黑色蝦仁炒飯醬汁」拌炒而成的炒飯,顏色為黑褐色。

Ebimeshi

26、割子蕎麥麵

都道府縣 : 島根縣

分類 : 蕎麥麵

評論 : 出雲蕎麥麵分為冷的「割子蕎麥麵」和熱的「釜揚蕎麥麵」,冷的「割子蕎麥麵」更為出名。

Wariko soba

27、穴子飯

都道府縣 : 廣島縣

分類 : 蓋飯類

評論 : 穴子飯起源於1901年,最早是宮島口車站附近販售的鐵路便當,如今成為宮島特產聞名全國。 也被農林水產省評選為“鄉土料理百選”之一。

Conger rice

28、帶骨烤雞腿

都道府縣 : 香川縣

分類 : 肉類料理

評論 : 香川縣丸龜市的特產,由帶骨雞腿肉烤製而成,創始於丸龜縣的「一鶴」,有肉質緊實的「老母雞」和「雛雞」兩種雞肉。

Bone-in chicken

29、宇和島鯛魚飯

都道府縣 : 愛媛縣

分類 : 蓋飯類

評論 : 將宇和海捕獲的真鯛做成生魚片鋪在白飯上,並拌入生蛋、海藻、醬汁等的料理。最初是漁夫的伙食。 被農林水產省評選為“鄉土料理百選”和“我們的鄉土料理”之一。

Uwajima red bream rice

30、烤豬肉蛋飯

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。

Grilled Pork Egg Rice

 
 
“鄉土料理百選”、 “地方人氣鄉土料理”、“我們的鄉土料理” 都是經由農林水產省評選及推薦的鄉土料理。
“代表海産(PRIDE FISH)” 是由全國漁業聯合會所評選全國各地的代表魚類。

 

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