A gourmet trip in Chuugoku and Shikoku.
Not only getting the chance to try various local gourmet, you can also learn how to cook your own Sanuki noodles and Okonomiyaki!
In order to eat more, do some cycling on the Shimanami Kaido, and enjoy its superb sceneries at the same time!

Tokushima Ramen, Tokushima / Naruto Whirlpools, Tokushima

The Tokushima ramen are divided into three basic types: brown with pork bones and tamari soy sauce, yellow with chicken carcass, vegetables and soy sauce, white with pork bones and white soy sauce. The other characteristic is its toppings: instead of roasted pork filet, you can find ribs and eggs! After this gourmet pause, we’ll go do some sightseeing at one of the Three Major Tides; the Naruto Whirlpools.
The whirpools are easy to watch from a pleasure boat, you can also watch the whirlpools from the glass floor of the Naruto bridge, called Whirlpool Road, a thrilling marine promenade 45m above the sea surface.

Sanuki Udon Noodles, Kagawa

Kagawa Prefecture, known for its chewy Sanuki udon noodles, has more udon restaurants than convenience stores, to the point it is called the “Udon prefecture” in Japan. Of course, it also has the highest udon consumption rates of Japan.
Of course, you can also try making your own udon here! Professional instructor will teach you step by step on every making process and you can just attend empty-handed! Let’s go and try it!
Or, if you want to try some creative udon cuisine, why not try the udon burger?

Shimanami Kaido, Ehime - Hiroshima

After filling our stomachs, what about exercising by taking a walk or cycling? Shimanami Kaido is a 60 km long toll road that connects Japan's main island of Honshu to the island of Shikoku, passing over six small islands on Seto Inland Sea.
The suspended bridge that connects the islands has sidewalks that run parallel to the motorway, so you can walk from one island to the other. Of course, it also has a cycling road for cyclists to ride along.
By the way, Ehime produces a large portion of Japan’s citrus fruits, especially mandarins. You can find all kinds of mandarins related desserts, juices and souvenirs here.
Is your throat dry? Don’t forget to try their 100% PON juice (citrus juice) that flows from water tap!

Hiroshima style Okonomiyaki, Hiroshima / Oyster, Hiroshima

Do you know the "Hiroshima style” okonomiyaki? Its recipe is a little different from the Osaka okonomiyaki.
Hiroshima style okonomiyaki will have the ingredients piled up in order, and they even contain... Noodles!
Adding on the okonomiyaki sauce, Hiroshima style okonomiyaki is absolutely delicious and satisfying.
Besides, Hiroshima is the best oyster farming place in Japan! So, don’t miss out to enjoy its creamy, rich, plump fresh oysters.
Lastly, we have a significant souvenir to buy in Hiroshima, the Momiji Manju (maple leave cake). Sweet red bean paste wrapped in maple leave shape castella cake, perfect combination for sweet lovers!

Fugu, Yamaguchi / Kawara Soba, Yamaguchi

When you think about Yamaguchi‘s local food, you think about “Fugu” (blow fish). In Yamaguchi, locals believe it brings good luck, because of its similar pronounciation with “Fuku (“Good fortune” in Japanese)”.
The fugu season starts in November and lasts until February, but fugu are now artificial bred so you are able to eat them all year long.
Are you scared of its poison? Don’t worry. All fugu chefs need a license to get the right to cook and serve fugu, so you don’t need to worry about the fugu served in restaurant – it’s safe. If you don’t like sashimi, fugu can also be served in hot pots, so please give it a try.
If you want to try a slightly different kind of food, then maybe you would want to try Kawara soba. Tea soba are cooked on a heated tile, and served with sweet and spicy beef, brocade eggs, and seaweed. It’s a very popular recipe, and you can easily cook it at home using hot plates.

Taimeshi (Sea Bream Rice), Ehime / Katsuo no Tataki (Seared Bonito), Kochi / Izumo Zenzai, Shimane

Try sea bream, Ehime’s exquisite specialty dish. In the cities of Matsuyama and Imabari, fresh whole sea breams are cooked with rice in a cauldron.
In Uwajima, it’s rather cut into sashimi, dipped in a special sauce, and eaten over rice.
Kochi is famous for its practice of fishing bonito using poles. The Kochi specialty is “Katsuo no Tataki”, bonito roasted in straw fire which makes it even more delicious.
Izumo city, in Shimane, is said to be the “Birthplace of Zenzai” - a kind of red bean soup.　Around the Izumi Taisha shrine, you can find a lot of zenzai shops, as well as shops that sell zenzai-based sweets!
Let’s visit Chugoku and Shikoku, and find out about the best specialty in each prefecture!

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