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Local Dishes in Chugoku Area / Shikoku Area

Kaki no dote nabe(Hiroshima)

 kakino_dotenabe

Hiroshima is Japan's top oyster producer, a tradition that dates back around 450 years. A popular way to serve them in winter is this nourishing hot pot. A thin layer of miso is spread around the inside of the casserole. The oysters are cooked with tofu and vegetables, and when they're ready the flavor of the broth is adjusted by stirring in the miso to taste.

Kani-jiru(Tottori) 

Kani-jiru 

Freshly caught snow crabs are cleaned, cut in half, and boiled together with shredded daikon radish. Miso is added as a seasoning. Because this dish is quite affordable it is prepared by many households, and considered one of the finest seasonal dishes of the region.

Sobagome-zosui(Tokushima)  

Sobagome-zosui

Buckwheat grain that has been boiled, dried, and husked is cooked to produce a thick porridge. Buckwheat is an important crop in Tokushima Prefecture because it has a short growing time, and the terrain and climate are not suitable for rice cultivation. Besides porridge, buckwheat is also eaten in the form of soba noodles.

Jakoten(Ehime)  

Jakoten

Small fish caught in coastal waters are ground to a paste, including the bones and skin, formed into oval shapes, and deep-fried. Nutritious and affordable, jakoten is a popular afternoon snack in this area.

Bara-zushi(Okayama)  

Bara-zushi

Sanuki udon(Kagawa) 

Sanuki udon

Iwakuni-zushi(Yamaguchi)

Iwakuni-zushi(Yamaguchi)

Katsuo no tataki(Kochi)

Katsuo no tataki(Kochi)

Izumo soba(Shimane)

Izumo soba in Shimane

The buckwheat noodles made in the Izumo area are firm and dark, with a distinctive flavor. They are made from buckwheat flour finely ground in stone mills, with only a very small amount of wheat flour added. Unlike other parts of the country where the cold noodles are dipped into a soy-based sauce before they are eaten, Izumo soba is eaten from small bowls with the sauce poured over them.

Fuku(fugu) ryori(Yamaguchi)

Fuku (fugu) ryori

Pufferfish bones have been excavated from shell mounds in the Yamaguchi region dating back more than 3,000 years. The fish are prepared in many ways, including as sashimi, in hot pots, and in rice porridge. When served as sashimi, the fish is sliced so thinly that the pattern on the serving platter underneath is still visible. The raw fish is eaten with a soy sauce dip, seasoned with fine-chopped scallions, grated radish with red chili, and daidai (sour orange) juice.

Uwajima tai meshi(Ehime)

Uwajima tai meshi

Red snapper (tai) caught off the shores of Uwajima is a traditional local delicacy. Cuts of the sashimi are dipped in a special sauce made from raw egg, seaweed, and sesame seeds, and eaten with steaming-hot rice. 

 

 

Pictures and articles are cited fromJAPAN'S TASTY SECRETS.

 

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