The history of "tai meshi" dates back as far as the time of Empress Jingu's campaign in Korea.

Where it is made

All over the prefecture

Main ingredients

sea bream, rice

Satsuma" is a well-known local dish in Yawatahama City and other areas in the Nanyo region.

Where it is made

Nanyo region

Main ingredients

barley miso, soup stock, white fish, barley rice

Imotaki is a one-pot dish of chicken, taro, konnyaku, shiitake mushrooms, and other ingredients stewed in a pot, and has a history dating back more than 350 years to when the Kato family ruled as…

Where it is made

All over the prefecture

Main ingredients

Chicken, taro, fresh fried bean curd, shiitake mushrooms

Igisu Tofu" is a dish made by boiling and dissolving haikisu and raw soybean flour in soup stock and hardening it like agar.

Where it is made

Imabari area

Main ingredients

Igisu, shrimp, boiled shrimp, raw soybean flour

Senzanki is a local dish of the Toyo region (mainly around Imabari City), where chicken cooking is popular.

Where it is made

Toyo area

Main ingredients

Young chicken (with bones)

Hōraku-yaki is a specialty dish of Imabari City.

Where it is made

Imabari City

Main ingredients

Bream, Shrimp, Clams, and other Seafood

This pickle is made from a traditional vegetable known as the crimson turnip (hinokabu), which is featured in the Ehime folk song "Iyo Bushi."

Where it is made

Matsuyama Region

Main ingredients

Crimson pickles, bitter orange (daidai) juice, sugar

"Izumiya" is a local dish from the Niihama region in Ehime Prefecture. It is a type of sushi made using seasoned soy pulp (known as okara or u-no-hana) instead of vinegared rice.

Where it is made

Throughout the Prefecture

Main ingredients

Small Sea Bream, Soy Pulp, Hemp Seed

"Tai Somen" is a dish where a sea bream is simmered whole and served on large plate with boiled somen noodles. The cooking liquid from the sea bream is used as a dipping sauce or poured over the dish.

Where it is made

Throughout the Prefecture

Main ingredients

Sea bream, somen noodles, dried shiitake mushrooms, eggs, green onions

Tako meshi or octopus rice, is said to originate from when fisherman on boats would catch octopus and then cook it with rice.

Where it is made

Nakayo Area, Imabari City and surrounding islands

Main ingredients

Octopus, rice, kelp, carrots, burdock root, dried deep-fried tofu, mandarin peels, and Mominori dried seaweed.

"Fuka" refers to sharks, and sharks of about 1m long are often caught in Nanyo, including Isabafuka, Mabuka, Hoshibuka, etc.

Where it is made

Nanyo region

Main ingredients

Fuka (shark), migarashi miso, tofu, konjac

“Fukumen” is said to have been passed down as an event food for the Uwajima clan, and the main ingredient, konjac, is made from konjac potatoes, which were often harvested during the famine of the…

Where it is made

Around Uwajima City

Main ingredients

White fish and konjac

During his visit, he was treated by Yae, Shiki's mother, to Matsuyama zushi. Soseki was delighted with the dish and consumed it without spilling a single morsel.

Where it is made

Matsuyama area

Main ingredients

Rice, sea eel, pickled mackerel, shrimp, burdock root, carrots

"Sekka-jiru" is a local dish that conveys the stone culture of Oshima in Imabari City. It was made in Oshima's stone quarries in the old days using stones that were close at hand.

Where it is made

Imabari City

Main ingredients

Rice water, Miso, Dried daikon radish, Carrot, Gobou(=Burdock), Shellfish

"Imabari Yakitori" is a type of yakitori in which the un-skewered skin is lightly grilled on a griddle and pressed with a small plate of iron weight, invented about 50 years ago.

Where it is made

Imabari City and other Areas in the Prefecture

Main ingredients

Chicken

Ehime's miso soup is a soup made with barley miso, a traditional local ingredient, and the ingredients used in it vary from household to household. In Ehime, barley is grown as a back crop for rice.

Where it is made

All of Ehime Prefecture

Main ingredients

Seasonal vegetables, Mugimiso (Barley miso)

“Ebiten” is a deep-fried dish made with mashed tofu, white fish and “jakoebi”.

Where it is made

Touyo Region

Main ingredients

Shrimps and tofu

“Kankoro” is a traditional dessert made using these dried sweet potatoes. The name is said to come from the sound of the wooden rice paddle when mixing the potatoes and azuki beans in the pan.

Where it is made

Ikata Town

Main ingredients

Dried sweet potatoes, Azuki beans(=Red beens), Sugar

Pheasants in Japan have been popular since ancient times, as seen in the Japanese folk tale "Momotaro".

Where it is made

Kihoku Town

Main ingredients

Pheasant meat, Kiriboshi Daikon(=Dried strips of Daikon radish), Rice

In Yawatahama City and Uwajima City, where an abundance of fish is harvested from the Uwa Sea, the production of processed fish products is flourishing, and” Jako-ten” is a typical example of this.

Where it is made

Nanyo Region

Main ingredients

Small fish, Eggs, Oil for frying

Since the Muromachi period (1333-1573), stir-fried soy sauce rice has been called "Shouyu meshi" and has been a popular local dish for celebrations and other occasions.

Where it is made

Matsuyama Area

Main ingredients

Rice, Soy sauce, Gobou(=Burdock root), Carrots, etc.

Tachiuo (=beltfish) is a saltwater fish of the cutlassfish family and its total length exceeds 2 meters (about 80 inches) in the largest fish.

Where it is made

Nanyo Region (Uwajima City)

Main ingredients

Tachiuo (beltfish)

In Matsuyama City, a rolled cake-like confection with anko (sweet red bean paste) wrapped in castella sponge cake is called "Tart."

Where it is made

Matsuyama City

Main ingredients

Egg, Wheat flour, Bean paste

"Botecha" is a recipe that was created during the Matsuyama Domain as it followed the rules of living simply and frugally.

Where it is made

Matsuyama Area

Main ingredients

Soybeans, Rice, "Bancha" (=type of Japanese green tea), Black beans

Rice vinegar was scarce in the southern areas of Ehime and so aromatic juice from citrus fruits such as kabosu and mikan were used in place of vinegar to make dishes such as "mikan zushi."

Where it is made

Nanyo Region

Main ingredients

Mikan (=Japanese mandarin) juice, Rice