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Kagawa Prefecture

Sanuki Udon



A speciality udon of Kagawa Prefecture is Sanuki Udon. This udon is made out of thick noodles which gives off a chewy and elastic texture to one’s palate.


This udon is popular to be indulged among locals and tourist throughout Japan. In Kagawa Prefecture, udon is a famous dish. Its production in all over the country is high which makes Sanuki Udon the highest consumption in Japan.





Okayama Prefecture

White Peach



Back in 1875 in Okayama Prefecture, the cultivation of peaches had begun. Today, white peaches have become one of the most popular peaches in Japan. It is a privilege for the perfect weather climate and the cultivation technology accumulated over many years. It became one of the most famous peaches in Japan.




Kochi Prefecture

Katsuo no Tataki (Seared Bonito)



Located in Kochi is the famous specialty “Katsuo no Tataki” (Seared Bonito). In Kochi’s downtown area, there are many restaurants that also specialize in Tataki. This dish is commonly eaten with plenty of onion, ginger, Perilla Chile vinegar (Tosa vinegar) and garlic on the crispy as well as thick baked bonitos. Once the dish is covered with the desired condiments and sauce, “Tataki” is ready to eat.




Yamaguchi Prefecture

Kawara Soba



Kawara Soba is a local cuisine of Shimonoseki city cooked with cha-soba (tea noodles). Various toppings come along with this noodles such as eggs and meat. It is cooked on a heated roof tile and sometimes with warm dipping sauce. Whether moistened noodles or crispy noodles, both these noodles are mouthwatering and worth a try!





Hiroshima prefecture

Hiroshima Oysters



Hiroshima Oysters are said to be the number one ranked oyster production in Japan. There are many shops in Hiroshima that serve fresh oyster dishes. The Oysters flesh in Hiroshima, are known to have a rich and strong meaty flavour. Although available the whole year, the best time to indulge in this delicacy is between January to February. Not only it is tasty and delicious, but here you can enjoy only the original flavour of oysters either if raw or baked.





Shimane Prefecture

Izumo Soba Noodles



Izumo soba noodles is a famous dish that can be generally found and eaten in Izumo city. The climate in Izumo city is favourable for the production of buckwheat. The seed is ground with the husk using a stone mortar hence making the noodles look darker and the same time, give off a stronger buckwheat flavour. The strong aroma of this noodles will keep you craving for more.





Ehime Prefecture

Ehime Mikan



Ehime Prefecture in Shikoku produces over 250,000 tons of mikan(citrus) every year! This fruit accounts for the best in domestic shares. Variety types are available, including Mikan, Iyokan, Decopon and many more. Ehime’s mikan has various range of sweet to sour taste. Mikan can also be made into fruit juice and desserts. One special local desserts made with one whole mikan, called "mikan daifuku", is one of the must try mikan desserts in Ehime prefecture!




Yamaguchi Prefecture

Fugu (Pufferfish) Dishes



Fugu, the pufferfish is a classic luxurious fish that represents Yamaguchi Prefecture. This prefectural fish has a long history as food in Shimonoseki city. This city is said to be the hometown of pufferfish, because this was the first place where the prohibition of fugu dishes was cancelled. Although it is not the city with most production amount, all the fresh natural and cultured pufferfish are gathered here from all over the country. Nearby this area, there are restaurants as well as factories that use this fish to market food and food products.





Tottori prefecture

Tofu Chikuwa



In general, Chikuwa is fish paste product but Tofu Chikuwa is a mix product of firm tofu and fish paste in the proportion of 7:3. Tofu Chikuwa is a unique processed food from the Middle Eastern part of Tottori Prefecture. The flavor is very delicate, with a mild tofu aroma when you bite into it. It can be eaten on its own or dipped in ginger-soy sauce.


Tofu Chikuwa can also be made into musical instrument too!




Tokushima Prefecture

Tokushima Ramen



Tokushima ramen is different from ramens in other area of Japan. Instead of the classic soft boiled egg, it uses raw egg yolk as one of the toppings. It is served in three types of soup and is roughtly categorized as yellow, white and black soup. Yellow stands for Chinese style clear soup; White is pork broth and Black is pork broth with strong soy sauce.


Although the broth can be identified by its type, every restaurants have their own secret recipes in Tokushima.


You can even purchase ramen kits (dry noodles and soup base assorted sets) in Tokushima and enjoy making Tokushima ramen at home!





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