A local dish using kaki-chisha, a traditional local ingredient, is "chisha namasu," which is made by mixing chopped kaki-chisha with vinegared miso paste and sesame seeds.

Where it is made

All over the prefecture, Kitaura area

Main ingredients

Chisha, fish, miso

Kenchou" is a simple dish made by boiling tofu, radish, and carrot.

Where it is made

All over the prefecture

Main ingredients

Daikon (radish), tofu, carrots

Itokoni" has been widely produced in Yamaguchi Prefecture.

Where it is made

The whole prefecture, Kitaura area, Seto Inland Sea side

Main ingredients

Azuki beans, white bean flour, sugar, salt

The dried seaweed is then eaten as "wakame musubi," a type of rice ball topped with wakame.

Where it is made

Hagi area, Kitaura area, Nagato area

Main ingredients

Rice, wakame seaweed

Iwakuni-zushi" is one of the most famous food items in Iwakuni.

Where it is made

All over the prefecture, Iwakuni area

Main ingredients

Rice, fish, eggs, shiitake mushrooms, lotus root

“Rice porridge,” a dish said to have originated from the Nara region, has taken root as a local delicacy in other regions outside the Yamaguchi Prefecture.

Where it is made

Yanai District, Suooshima District, Iwakuni District, Hagi District

Main ingredients

Rice, sweet potato, tea leaves, salt

"Tsushima" is a traditional local dish passed down in the Shūnan region, including Shūnan City in the southeastern part of Yamaguchi Prefecture.

Where it is made

Shūnan region

Main ingredients

Ingredients: Tofu, dried shiitake mushrooms, carrots, burdock root, soy sauce, sugar, vinegar, salt

One of the most famous foods in the Iwakuni region is a dish called “Ohira”―so named because it is served in a large, flat lacquer ware bowl (the term “Ohira” is a combination of two characters―“o”…

Where it is made

Iwakuni region

Main ingredients

Ingredients: Renkon (lotus root), satoimo (Japanese taro), chicken

This local dish, called “Noppei” or “Noppei-jiru (Noppei soup),” can be found throughout Japan, but the ingredients used can vary from region to region.

Where it is made

Hagi region

Main ingredients

Ingredients: Satoimo (Japanese taro), dried shiitake mushrooms, gobo (burdock root), renkon (lotus root), konnyaku (a sort of yam cake made from the konjac plant), carrots, chicken

A particularly unique local dish made with sardines is “unohanakizushi”, also known as “tozushi” or “dakizushi”.

Where it is made

The Kitaura area

Main ingredients

Sardines and okara

"Kashiwan" is a regional cuisine that has been passed down in Yamaguchi Prefecture, and is eaten for ceremonies and special occasions.

Where it is made

Nagato, Hagi, Yamaguchi City

Main ingredients

Chicken, shiitake mushroom, egg, glass noodles, kamaboko (fish cake), spinach

Iwakuni City, located in the eastmost region of Yamaguchi Prefecture, is a beautiful castle city filled with a history of scenic nature and culture.

Where it is made

Iwakuni

Main ingredients

Lotus root, carrots, fried beancurd, sanbaizu

“Nuta”, eaten all over Japan, is generally made with green onions and vinegared miso. It is a local dish that demonstrates the uniqueness of the ingredients used in each region.

Where it is made

The Kitaura area

Main ingredients

Green onion, obaike, konjac, white miso, sugar, and mustard paste

A local dish using the skin of the eso fish produced in the process of making fish paste is "gobo maki" (gobou(=burdock) rolls).

Where it is made

Hagi City

Main ingredients

Gobou(=Burdock), Eso fish

Kashiwa Mochi, which is eaten throughout Japan, is a celebratory rice cake made of fine white rice flour and white bean flour, and filled with red bean paste or miso bean paste.

Where it is made

All of Yamaguchi Prefecture

Main ingredients

Joshinko (glutinous rice flour), anko (sweet red bean paste), and sarutoriibara leaves

In the Shimonoseki area, fugu is called "fuku" in reference to good luck and fortune, and its sashimi is called "fuku sashimi.

Where it is made

Shimonoseki Area, Hagi Area

Main ingredients

Fugu (Puffer Fish)

This dish has spread from school lunches to the entire prefecture and has become the soul food of Yamaguchi Prefecture residents.

Where it is made

All of Yamaguchi Prefecture

Main ingredients

Chicken, Gobou(=Burdock)

Yamaguchi prefecture is famous for its fugu dishes. There are several types of pufferfish, and most have poisonous ovaries and livers.

Where it is made

Shimonoseki Area, Hagi Area

Main ingredients

Fugu (=Japanese pufferfish)

A notable dish is "Kujira no nanban-ni", which uses not only the red meat but also the skin of the whale. It is a warm and nutritious dish simmered in a miso soup.

Where it is made

Nagato City, Shimonoseki City

Main ingredients

Whale meat

Wakame is commonly prepared as a side dish at home, and "Wakame no shoyu-zuke" is one such dish.It is served raw, after being soaked in soy sauce to remove the bitterness, and is also a valuable…

Where it is made

Hagi City

Main ingredients

Wakame seaweed

One such dish is "Gube-jiru", a miso soup made with richly flavored shellfish.

Where it is made

Hagi City

Main ingredients

Gube (= a kind of limpet)

In Yamaguchi Prefecture, specifically in the southern part facing the Seto Inland Sea in Tabuse Town, Kumage district, there is a dish called "Ogousan Dango-jiru" that has been passed down.

Where it is made

Tabuse Town

Main ingredients

Wheat flour

A refreshing dish called "Hasu-imo no Su-no-mono," where "Hasu-imo" and summer-seasonal horse mackerel are mixed with vinegar. It offers a crunchy texture, providing a cool sensation.

Where it is made

Hagi City

Main ingredients

Leaf stalk of “Hasu-imo” (=giant elephant ear; a kind of taro)

The coastal areas of Hagi in Yamaguchi prefecture are a treasure trove of seafood.

Where it is made

Hagi city

Main ingredients

Sea urchin

”Uiro" is known to be produced in Nagoya, Kyoto, and Odawara.

Where it is made

Yamaguchi city

Main ingredients

Bracken flour, Red bean paste

"Kabu Zou-ni," widely consumed throughout Yamaguchi prefecture, particularly in cities like Hagi, is a simple regional dish made with round mochi, kabu (turnips), and trefoil as ingredients.

Where it is made

All of Yamaguchi prefecture

Main ingredients

Rice cake, Turnips

One of the nationally famous whale dishes is likely Kujira-no-tatsutaage (Deep fired Whale). This menu, widely used in post-war school lunches, was known as the "Champion of School Lunches."

Where it is made

All of Yamaguchi Prefecture

Main ingredients

whale meat

Each prefecture selects a prefectural flower that best represents the region. For Yamaguchi Prefecture, the native Summer Mandarin Orange from Ohibi in Nagato City was chosen.

Where it is made

Hagi City

Main ingredients

Summer Mandarin Orange

Bamboo shoots, which signal the arrival of spring, are in season from March to May.

Where it is made

All of Yamaguchi Prefecture

Main ingredients

Bamboo shoot

A representative soul food of Yamaguchi Prefecture, widely known across Japan, is "Kawara Soba" (Tile Soba).

Where it is made

Kawatana Onsen

Main ingredients

Green tea buckwheat noodles, Beef, Eggs