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

流傳地區

All over the prefecture

主要食材

sea bream, rice

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

流傳地區

Nanyo region

主要食材

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…

流傳地區

All over the prefecture

主要食材

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.

流傳地區

Imabari area

主要食材

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.

流傳地區

Toyo area

主要食材

Young chicken (with bones)

Hōraku-yaki is a specialty dish of Imabari City.

流傳地區

Imabari City

主要食材

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."

流傳地區

Matsuyama Region

主要食材

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.

流傳地區

Throughout the Prefecture

主要食材

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.

流傳地區

Throughout the Prefecture

主要食材

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.

流傳地區

Nakayo Area, Imabari City and surrounding islands

主要食材

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.

流傳地區

Nanyo region

主要食材

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…

流傳地區

Around Uwajima City

主要食材

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.

流傳地區

Matsuyama area

主要食材

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.

流傳地區

Imabari City

主要食材

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.

流傳地區

Imabari City and other Areas in the Prefecture

主要食材

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.

流傳地區

All of Ehime Prefecture

主要食材

Seasonal vegetables, Mugimiso (Barley miso)

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

流傳地區

Touyo Region

主要食材

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.

流傳地區

Ikata Town

主要食材

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".

流傳地區

Kihoku Town

主要食材

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.

流傳地區

Nanyo Region

主要食材

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.

流傳地區

Matsuyama Area

主要食材

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.

流傳地區

Nanyo Region (Uwajima City)

主要食材

Tachiuo (beltfish)

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

流傳地區

Matsuyama City

主要食材

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.

流傳地區

Matsuyama Area

主要食材

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."

流傳地區

Nanyo Region

主要食材

Mikan (=Japanese mandarin) juice, Rice