郷土料理Regional cooking
Shikoku四国
Pilgrim island. Udon above all, bright citrus, and fish from the Inland Sea.
15 recipes
飲Drinks · 10 min · Beginner
Hot Yuzu Honey柚子はちみつ湯
A hot, non-alcoholic yuzu-and-honey drink from Kōchi's mountain groves — the winter-solstice citrus of Umaji village, warmed into a cup against the cold.
丼Rice & Donburi · 60 min · Beginner
Iriko Meshiいりこ飯
Kagawa's sardine rice — small dried iriko simmered into the pot so the grains drink the Seto Inland Sea. Built on the famed iriko of Ibuki island.
麺Noodles · 65 min · Intermediate
Sanuki Udon, Kake Style讃岐うどん
Kagawa's proudly chewy udon in hot iriko dashi — hand-kneaded, properly rested, and eaten with the speed and reverence Shikoku demands.
鍋Nabemono & Soups · 65 min · Beginner
Imotakiいも炊き
Ehime's riverside taro stew — chicken, taro, and konnyaku simmered in a sweet-soy broth under the harvest moon. Shikoku's answer to Tōhoku's imoni.
麺Noodles · 25 min · Beginner
Sudachi Sobaすだち蕎麦
Tokushima's cold soba shingled with paper-thin sudachi wheels — a bright, modern classic built on the prefecture's signature green citrus.
丼Rice & Donburi · 45 min · Beginner
Sobagome Zōsuiそば米雑炊
The Iya Valley's whole buckwheat-groat porridge — nutty grains in clear dashi with chicken and mountain vegetables. Comfort food from Japan's steepest hidden valley.
鍋Nabemono & Soups · 55 min · Intermediate
An-mochi Zōniあん餅雑煮
Kagawa's startling New Year soup — sweet red-bean mochi in white miso broth. A dish built on the sugar the Sanuki domain once guarded as a secret.
麺Noodles · 270 min · Advanced
Tokushima Ramen徳島ラーメン
Tokushima's brown-broth ramen — pork bones and dark soy, sweet-simmered pork belly, a raw egg melting on top, and a bowl of rice on the side. A factory town's masterpiece.
居酒屋Izakaya · 45 min · Intermediate
Jakotenじゃこ天
Uwajima's whole-fish fried cakes — small silver fish ground bones and all, shaped and fried. A Date-domain transplant now central to Ehime's coast.
居酒屋Izakaya · 50 min · Beginner
Honetsuki-dori骨付鳥
Marugame's bone-in roast chicken leg — garlicky, peppery, glistening in its own fat, served with raw cabbage for dipping. Kagawa's other religion besides udon.
居酒屋Izakaya · 25 min · Beginner
Shōyu Mameしょうゆ豆
Kagawa's roasted broad beans steeped in sweetened soy and chili — nutty, snappy, faintly bitter, and made for a glass of something cold. The udon shop's quiet sidekick.
甘味Sweets & Wagashi · 45 min · Intermediate
Imo Kenpi芋けんぴ
Kōchi's crisp candied sweet-potato sticks — satsumaimo fried twice and lacquered in Tosa sugar syrup. The sweet snack that eats like a habit.
丼Rice & Donburi · 60 min · Intermediate
Ehime Tai Meshi鯛めし
A whole Seto Inland Sea bream steamed on soy-seasoned rice, Matsuyama style — then deboned and folded back through every grain. Ehime's proudest pot of rice.
居酒屋Izakaya · 55 min · Beginner
Dekomawashiでこまわし
Iya valley hearth skewers of potato, tofu, and konnyaku, painted with sweet miso and turned slowly by the fire — Tokushima's mountain izakaya classic.
居酒屋Izakaya · 30 min · Intermediate
Katsuo no Tataki鰹のたたき
Tosa's straw-seared bonito — charred outside, ruby-raw within, sliced thick and slapped with salt or ponzu. Kōchi's defining dish, born of fire and fishing boats.