Don't miss it in Shikoku! Tantalize your taste buds with exquisite seafood dishes!
Facing the Setouchi (Seto Inland Sea) and the Pacific Ocean, Shikoku is one of the nation's greatest treasure troves of seafood.
The proximity of fishing grounds and markets means you can enjoy fresh seafood.
This section introduces typical seafood from each prefecture in Shikoku (Tokushima,Kagawa,Ehime,Kohchi) and how to eat it!
In addition, we will also introduce seafood that grows in the mountains and foods that are perfect for multiplying.
The proximity of fishing grounds and markets means you can enjoy fresh seafood.
This section introduces typical seafood from each prefecture in Shikoku (Tokushima,Kagawa,Ehime,Kohchi) and how to eat it!
In addition, we will also introduce seafood that grows in the mountains and foods that are perfect for multiplying.
[Tokushima] Hamo (Japanese conger eel)
Along with Naruto sea bream, hamo is one of Tokushima's representative seafood.
Tokushima's hamo (Japanese conger eel), one of the largest catches in Japan, has a delicate flavor that melts easily, which is hard to imagine from its ferocious appearance.
The bones and skin are tender, and the hamo is characterized by its elegant sweetness and flavor.
In the months of June and July, when spawning season is just around the corner, the hamo is nourished to its full potential and its deliciousness becomes even more pronounced.
The elegant sweetness and flavor that fills the mouth is truly unique to Tokushima hamo.
In addition to yubiki(boiled), we recommend tasting it in a variety of other dishes, such as yanagawa (egg-tossed), teriyaki ( marinated in sweet soy sauce and broiled), and tempura (fried tempura with a crunchy texture).
It can be enjoyed at authentic restaurants such as ryotei (Japanese-style restaurants) and Japanese-style restaurants, as well as at izakaya (Japanese-style pubs).
Introducing “delicacies from the mountains” of Tokushima: “sudachi” with a fresh aroma that whets the appetite
Tokushima's representative citrus, “sudachi,” accounts for more than 90% of the nation's production.
It has a refreshing aroma, a clean sour taste, and contains abundant vitamin C that rivals lemons.
The juice as well as the rind is used as a condiment, and it plays a supporting role to enhance dishes in various ways, such as squeezed, peeled, or sliced.
Tokushima's hamo (Japanese conger eel), one of the largest catches in Japan, has a delicate flavor that melts easily, which is hard to imagine from its ferocious appearance.
The bones and skin are tender, and the hamo is characterized by its elegant sweetness and flavor.
In the months of June and July, when spawning season is just around the corner, the hamo is nourished to its full potential and its deliciousness becomes even more pronounced.
The elegant sweetness and flavor that fills the mouth is truly unique to Tokushima hamo.
In addition to yubiki(boiled), we recommend tasting it in a variety of other dishes, such as yanagawa (egg-tossed), teriyaki ( marinated in sweet soy sauce and broiled), and tempura (fried tempura with a crunchy texture).
It can be enjoyed at authentic restaurants such as ryotei (Japanese-style restaurants) and Japanese-style restaurants, as well as at izakaya (Japanese-style pubs).
Introducing “delicacies from the mountains” of Tokushima: “sudachi” with a fresh aroma that whets the appetite
Tokushima's representative citrus, “sudachi,” accounts for more than 90% of the nation's production.
It has a refreshing aroma, a clean sour taste, and contains abundant vitamin C that rivals lemons.
The juice as well as the rind is used as a condiment, and it plays a supporting role to enhance dishes in various ways, such as squeezed, peeled, or sliced.
[Kagawa] Hamachi（young Japanese amberjack）
A delicious way to eat hamachi!
In Japan, hamachi is a so-called “Shusse-uo（means successor fish）” that changes its name as it grows.
In the past in Japan, it was customary to change one's name to a new one after one's success in life, so “Shusse-uo” is considered to be auspicious.
The local Kagawa people's favorite way to eat hamachi is "Hamachi Zuke-Don"(to have a bowl of rice topped with pickled hamachi).
The hamachi is marinated in a secret sauce and served in a bowl of rice, making it a perfect match for the rice!
Introducing “delicacies from the mountains” of Kagawa: olives on Shodoshima Island
Shodoshima Island, located in Setouchi (the Seto Inland Sea), is famous as an “olive island” blessed with a mild climate and rich natural features.
Various olive-based products are produced, including olive oil, which is good for health and beauty, as well as dressings and seasonings.
Recently, olive Hamachi that has been raised on food to which olive leaf powder has been added has been attracting attention.
It is characterized by its refreshing taste, moderate crunchiness, and healthiness.
In Japan, hamachi is a so-called “Shusse-uo（means successor fish）” that changes its name as it grows.
In the past in Japan, it was customary to change one's name to a new one after one's success in life, so “Shusse-uo” is considered to be auspicious.
The local Kagawa people's favorite way to eat hamachi is "Hamachi Zuke-Don"(to have a bowl of rice topped with pickled hamachi).
The hamachi is marinated in a secret sauce and served in a bowl of rice, making it a perfect match for the rice!
Introducing “delicacies from the mountains” of Kagawa: olives on Shodoshima Island
Shodoshima Island, located in Setouchi (the Seto Inland Sea), is famous as an “olive island” blessed with a mild climate and rich natural features.
Various olive-based products are produced, including olive oil, which is good for health and beauty, as well as dressings and seasonings.
Recently, olive Hamachi that has been raised on food to which olive leaf powder has been added has been attracting attention.
It is characterized by its refreshing taste, moderate crunchiness, and healthiness.
[Ehime] Sea bream
Ehime is full of local dishes using sea bream!
Ehime Prefecture is Japan's largest producer of sea bream, and has many locally loved sea bream dishes.
Among the most popular is “tai meshi” (sea bream rice), which comes in two main types.
One is “tai meshi (takikomi-style)
tai meshi (takikomi-style)” , in which a whole sea bream is cooked together with rice, and is an excellent dish soaked with flavor.
There are many restaurants in central Matsuyama City and Imabari City where you can enjoy takikomi-style “tai-meshi.
Another is “tai meshi (Zuke-style),” a dish of fresh sea bream fillet marinated in a special sauce and served on a bed of hot rice with condiments.
It is also called “Uwajima tai meshi. ＊Uwajima is a place name.
”Tai meshi (Zuke-style) is a unique dish in the seaside town of Uwajima, but it can now be found throughout the prefecture.
Both styles of “tai meshi” allow you to enjoy the original flavor of fresh sea bream, so why not compare them?
Introducing “delicacies from the mountains” of Ehime: Fish grow up eating mandarin oranges
Ehime, the citrus kingdom, is known for its mandarin oranges!
Full of sunshine and sea breezes, they grow delicious oranges with a perfect balance of sweetness and acidity.
Recently, fruit fish mixed with mandarin orange ingredients in their food, such as “mandarin snapper” and “mandarin yellowtail,” have been attracting attention.
It has no odor and has a slight citrus aroma when eaten.
Ehime Prefecture is Japan's largest producer of sea bream, and has many locally loved sea bream dishes.
Among the most popular is “tai meshi” (sea bream rice), which comes in two main types.
One is “tai meshi (takikomi-style)
tai meshi (takikomi-style)” , in which a whole sea bream is cooked together with rice, and is an excellent dish soaked with flavor.
There are many restaurants in central Matsuyama City and Imabari City where you can enjoy takikomi-style “tai-meshi.
Another is “tai meshi (Zuke-style),” a dish of fresh sea bream fillet marinated in a special sauce and served on a bed of hot rice with condiments.
It is also called “Uwajima tai meshi. ＊Uwajima is a place name.
”Tai meshi (Zuke-style) is a unique dish in the seaside town of Uwajima, but it can now be found throughout the prefecture.
Both styles of “tai meshi” allow you to enjoy the original flavor of fresh sea bream, so why not compare them?
Introducing “delicacies from the mountains” of Ehime: Fish grow up eating mandarin oranges
Ehime, the citrus kingdom, is known for its mandarin oranges!
Full of sunshine and sea breezes, they grow delicious oranges with a perfect balance of sweetness and acidity.
Recently, fruit fish mixed with mandarin orange ingredients in their food, such as “mandarin snapper” and “mandarin yellowtail,” have been attracting attention.
It has no odor and has a slight citrus aroma when eaten.
[Kochi] Bonito
Not Just for "Tataki"! Excellent Cooking of Bonito
When it comes to Kochi, one cannot miss “bonito. Among them, ”Katsuo-no-tataki(bonito tataki*)" is a national specialty.
*Place the sashimi on a cutting board, sprinkle with salt, tap lightly, and sear.
Bonito tataki” is famous for being served with condiments and sauce, but in its home region of Kochi, it is also commonly eaten with salt.
Other popular local styles include “Tosa-maki,” sushi rolls with garlic, shiso leaves, and other condiments, and sashimi served as is.
In particular, the fatty autumn bonito is a great way to enjoy the original flavor of bonito, which is different from that of tataki.
It is also a good idea to eat it with the moderately elastic skin still on.We hope you will enjoy comparing it with various types of tataki!
There are also other delicacies such as “harambo,” a precious gem from which only one piece of bonito is extracted from each fish, and “sakadori,” a delicacy for lovers of Japanese sake, in which the entrails are cured in salt and aged.
There are many other excellent bonito delicacies in Kochi in addition to tataki.
The “Hirome Market,” with more than 60 stores, is a prime spot for tasting various Kochi specialties, including bonito.
Introducing “delicacies from the mountains” of Kochi:"Yuzu” is a perfect match with fish
Kochi Prefecture is by far the largest producer of yuzu in Japan.
When squeezed tightly, it releases a fresh aroma and its strong acidity stimulates the appetite.
Yuzu goes well with all kinds of foods, but it is especially perfect with fish such as bonito, tuna, mackerel, sardines, and horse mackerel, which are landed in abundance along the Pacific coast.
Locally, it is an indispensable supporting role for sashimi and sushi.
When it comes to Kochi, one cannot miss “bonito. Among them, ”Katsuo-no-tataki(bonito tataki*)" is a national specialty.
*Place the sashimi on a cutting board, sprinkle with salt, tap lightly, and sear.
Bonito tataki” is famous for being served with condiments and sauce, but in its home region of Kochi, it is also commonly eaten with salt.
Other popular local styles include “Tosa-maki,” sushi rolls with garlic, shiso leaves, and other condiments, and sashimi served as is.
In particular, the fatty autumn bonito is a great way to enjoy the original flavor of bonito, which is different from that of tataki.
It is also a good idea to eat it with the moderately elastic skin still on.We hope you will enjoy comparing it with various types of tataki!
There are also other delicacies such as “harambo,” a precious gem from which only one piece of bonito is extracted from each fish, and “sakadori,” a delicacy for lovers of Japanese sake, in which the entrails are cured in salt and aged.
There are many other excellent bonito delicacies in Kochi in addition to tataki.
The “Hirome Market,” with more than 60 stores, is a prime spot for tasting various Kochi specialties, including bonito.
Introducing “delicacies from the mountains” of Kochi:"Yuzu” is a perfect match with fish
Kochi Prefecture is by far the largest producer of yuzu in Japan.
When squeezed tightly, it releases a fresh aroma and its strong acidity stimulates the appetite.
Yuzu goes well with all kinds of foods, but it is especially perfect with fish such as bonito, tuna, mackerel, sardines, and horse mackerel, which are landed in abundance along the Pacific coast.
Locally, it is an indispensable supporting role for sashimi and sushi.