Mikan Zushi (Japanese Mandarin Sushi)
Ehime
Mikan (=Japanese mandarin) grown in Ehime receive a lot of sunlight and are expo…
Ehime ｜ Our Regional Cuisines
Ehime
mock title
Botecha (Ochazuke made with Black Beans Rice)
Ehime
"Botecha" is a recipe that was created during the Matsuyama Domain as it followe…
Tart
Ehime
Representative confectionery of Matsuyama City. In Matsuyama City, a rolled cake…
Tachiuo (beltfish) roll
Ehime
Tachiuo (=beltfish) is a saltwater fish of the cutlassfish family and its total …
Shoyu-meshi
Ehime
Since the Muromachi period (1333-1573), stir-fried soy sauce rice has been calle…
Jako-ten (Fish cake)
Ehime
In Yawatahama City and Uwajima City, where an abundance of fish is harvested fro…
Kijiniku to Kiriboshidaikon no Mazegohan (Rice mixed with pheasant meat and” Kiriboshi-daikon” (dried radish))
Ehime
Pheasants in Japan have been popular since ancient times, as seen in the Japanes…
Imabari Yakitori (grilled chicken)
Ehime
"Imabari Yakitori" is a type of yakitori in which the un-skewered skin is lightl…
Sekka-jiru(Stone Flower Soup)
Ehime
This is a local dish from Oshima, Imabari City, where the stone industry flouris…
Misoshiru / Mugimiso
Ehime
Ehime's miso soup is a soup made with barley miso, a traditional local ingredien…
Ebiten
Ehime
Hiuchinada is full of fresh seafood and in Niihama and Kawanoe (now a part of Sh…
Kankoro
Ehime
Ikata-cho is located on the Sadamisaki Peninsula, the narrowest peninsula in Jap…
Matsuyama zushi
Ehime
In 1892, Soseki Natsume visited Matsuyama for the first time and stopped by Shik…
Fukumen
Ehime
“Fukumen” is said to have been passed down as an event food for the Uwajima clan…
Fuka no Yuzarashi
Ehime
"Fuka" refers to sharks, and sharks of about 1m long are often caught in Nanyo, …
Tai Somen (Sea Bream with Somen Noodles)
Ehime
"Tai Somen" is a dish where a sea bream is simmered whole and served on large pl…
Tako Meshi
Ehime
Tako meshi or octopus rice, is said to originate from when fisherman on boats wo…
Izumiya
Ehime
"Izumiya" is a local dish from the Niihama region in Ehime Prefecture. It is a t…
Crimson Turnip Pickles
Ehime
This pickle is made from a traditional vegetable known as the crimson turnip (hi…
Hōraku-yaki
Ehime
Hōraku-yaki is a specialty dish of Imabari City. It is a vibrant and hearty dish…
Sen zanki
Ehime
Senzanki is a local dish of the Toyo region (mainly around Imabari City), where …
Igisu tofu
Ehime
Igisu is a kind of seaweed that grows on rocks in shallow water, and is a kind o…
Imotaki
Ehime
Imotaki is a one-pot dish of chicken, taro, konnyaku, shiitake mushrooms, and ot…
Satsuma
Ehime
Satsuma" is a well-known local dish in Yawatahama City and other areas in the Na…
Taimeshi
Ehime
The history of "tai meshi" dates back as far as the time of Empress Jingu's camp…
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
