You will be satisfied both in your stomach and in your heart! The best meat gourmet in Shikoku
Seafood is not the only thing to recommend in Shikoku! There is also delicious meat!
From the hottest local meat dishes to rare brand-name meats, beef, pork, and chicken are all delicious!
For meat lovers, this section features meat gourmet specialties from each prefecture that are full of flavor and juicy.
From the hottest local meat dishes to rare brand-name meats, beef, pork, and chicken are all delicious!
For meat lovers, this section features meat gourmet specialties from each prefecture that are full of flavor and juicy.
[Tokushima] Awaodori Chicken
It is not “Awa‐odori (means dance)" but "Awa-o-dori (means chicken)".It is the pride of Tokushima's brand-name local chicken.
Tokushima's “Awaodori” is a high-class chicken that represents Tokushima, attracting attention for its plump and crunchy texture, low fat and healthy.
Today, 2 million chickens are shipped nationwide, making it the most eaten local brand-name chicken in Japan.
The chicken is fed a diet containing olive meal and raised slowly and carefully over time in a natural, relaxed environment, resulting in a perfect balance of flavor and crunchiness.
To enjoy its moderate crunchiness and rich flavor, we recommend simply grilling it over charcoal!
To savor the taste of the fat, fried is also a good choice.
Regardless of which way you choose to eat it, you cannot miss out on Tokushima's specialty, sudachi (a type of citrus fruit). Be sure to squeeze some sudachi on the Awaodori chicken and enjoy it together.
There are many restaurants and izakayas (Japanese style pubs) in Tokushima Prefecture where you can enjoy Awa Jidori chicken, so why not find your favorite way to eat it?
Tokushima's “Awaodori” is a high-class chicken that represents Tokushima, attracting attention for its plump and crunchy texture, low fat and healthy.
Today, 2 million chickens are shipped nationwide, making it the most eaten local brand-name chicken in Japan.
The chicken is fed a diet containing olive meal and raised slowly and carefully over time in a natural, relaxed environment, resulting in a perfect balance of flavor and crunchiness.
To enjoy its moderate crunchiness and rich flavor, we recommend simply grilling it over charcoal!
To savor the taste of the fat, fried is also a good choice.
Regardless of which way you choose to eat it, you cannot miss out on Tokushima's specialty, sudachi (a type of citrus fruit). Be sure to squeeze some sudachi on the Awaodori chicken and enjoy it together.
There are many restaurants and izakayas (Japanese style pubs) in Tokushima Prefecture where you can enjoy Awa Jidori chicken, so why not find your favorite way to eat it?
Next to udon, chicken on the bone (Honetsuki-dori) is the second most famous specialty in Kagawa.
A local delicacy originating from Marugame City in Kagawa Prefecture, famous for Marugame Castle, this is a whole chicken leg on the bone, slow-cooked in a oven.
There are two types of chicken on the bone: ”Oyadori” and ”Wakadori”.
”Oyadori” has a firm, chewy texture, and the more you chew it, the richer the flavor, and once you try it, you will become addicted to it. On the other hand, “Wakadori,” with its fluffy and soft meat, is easy to chew and is recommended for beginners.
Whichever type you choose, the chicken skin is crispy, the meat is juicy, and the garlicky, spicy flavor is superb. Even better with beer!
At the end of the meal, it is recommended to dip the rice ball into the chicken gravy that has accumulated on the plate. You will become addicted to it!
If you want to eat it, we recommend that you first go to a restaurant specializing in "Honetsuki-dori" (chicken on the bone).However, in recent years, an increasing number of ordinary izakaya (Japanese style pubs) and yakitori restaurants also serve Honetsuki-dori, so it may be a good idea to look for it on the menu at the restaurant you stop by.
There are two types of chicken on the bone: ”Oyadori” and ”Wakadori”.
”Oyadori” has a firm, chewy texture, and the more you chew it, the richer the flavor, and once you try it, you will become addicted to it. On the other hand, “Wakadori,” with its fluffy and soft meat, is easy to chew and is recommended for beginners.
Whichever type you choose, the chicken skin is crispy, the meat is juicy, and the garlicky, spicy flavor is superb. Even better with beer!
At the end of the meal, it is recommended to dip the rice ball into the chicken gravy that has accumulated on the plate. You will become addicted to it!
If you want to eat it, we recommend that you first go to a restaurant specializing in "Honetsuki-dori" (chicken on the bone).However, in recent years, an increasing number of ordinary izakaya (Japanese style pubs) and yakitori restaurants also serve Honetsuki-dori, so it may be a good idea to look for it on the menu at the restaurant you stop by.
[Ehime] Ehime Ama-Toro Pork
Brand-name pork with moderate marbling and melt-in-your-mouth fat
Ehime Ama-Toro Pork is a top-quality brand of pork that is raised slowly and carefully over a long period of time on a diet of barley grown in Ehime Prefecture.
Only pork that meets strict standards is shipped as “Ama‐Toro pork," which is a rare and highly valued product.
The lean meat is juicy and tender with well-balanced sinew. With a low melting point of about 36 degrees Celsius, the fat melts in the mouth, making it “drinkable fat”.
Furthermore, it also boasts of being healthy. This is because, compared to ordinary pork, it is rich in oleic acid, which is said to have skin beautifying and anti-aging effects.
There are many ways to eat it. From Japanese cuisine to French cuisine, we cannot list enough recommendations, such as shabu-shabu where you can enjoy the light fatty meat, juicy hamburgers, kamameshi, and so on.
We hope you will try them at restaurants and izakaya (Japanese-style pubs) in Ehime Prefecture.
Ehime Ama-Toro Pork is a top-quality brand of pork that is raised slowly and carefully over a long period of time on a diet of barley grown in Ehime Prefecture.
Only pork that meets strict standards is shipped as “Ama‐Toro pork," which is a rare and highly valued product.
The lean meat is juicy and tender with well-balanced sinew. With a low melting point of about 36 degrees Celsius, the fat melts in the mouth, making it “drinkable fat”.
Furthermore, it also boasts of being healthy. This is because, compared to ordinary pork, it is rich in oleic acid, which is said to have skin beautifying and anti-aging effects.
There are many ways to eat it. From Japanese cuisine to French cuisine, we cannot list enough recommendations, such as shabu-shabu where you can enjoy the light fatty meat, juicy hamburgers, kamameshi, and so on.
We hope you will try them at restaurants and izakaya (Japanese-style pubs) in Ehime Prefecture.
[Kochi] Tosa aka-ushi (red cow beef)
The “fantastic Wagyu beef” that pursues the best flavor.
Tosa aka-ushi is a Japanese beef breed that has been improved only in Kochi Prefecture.
It is also very rare and highly valuable. This is because only about 500 heads of cattle are shipped per year and only a few restaurants serve it.
It has the best balance of lean meat and sashi.
The lean meat is rich in flavor and sweetness, and is said to contain 2 to 4 times more flavor than regular Wagyu beef.
The more you chew, the more the original flavor of the meat fills your mouth with the harmony of sashi (fatty meat) and lean meat.
If you want to enjoy the taste of the meat itself, it is best to simply eat it as steak.
We also recommend eating shoulder loin in sukiyaki and minced belly in a juicy hamburger steak.
Since this meat is very popular and rare, we recommend that you contact the restaurant in advance if you want to be sure of tasting it!
Tosa aka-ushi is a Japanese beef breed that has been improved only in Kochi Prefecture.
It is also very rare and highly valuable. This is because only about 500 heads of cattle are shipped per year and only a few restaurants serve it.
It has the best balance of lean meat and sashi.
The lean meat is rich in flavor and sweetness, and is said to contain 2 to 4 times more flavor than regular Wagyu beef.
The more you chew, the more the original flavor of the meat fills your mouth with the harmony of sashi (fatty meat) and lean meat.
If you want to enjoy the taste of the meat itself, it is best to simply eat it as steak.
We also recommend eating shoulder loin in sukiyaki and minced belly in a juicy hamburger steak.
Since this meat is very popular and rare, we recommend that you contact the restaurant in advance if you want to be sure of tasting it!
