100 Home Cooking Sikoku blocks

Sobamai-zousui (Tokushima Prefecture)

Soba rice refers to buckwheat grains that are boiled, dried, and have their outer skins peeled off. It is made into a porridge style. It originally originated in the Iya region, where the Heike stragglers who were defeated in the Genpei War were said to have gone into hiding.

Bouze no Sugata Sushi (Tokushima Prefecture)

Boze refers to Ibodai, and it is called by different names depending on the region, such as Ebodai in Tokyo and Uboze in Osaka. In Tokushima, sushi is made by stuffing vinegared rice mixed with sudachi fruit juice into ubose vinegar tightening.

Sanuki Udon (Kagawa Prefecture)

It is thought that udon became popular because the warm, light rains allowed for high-quality wheat to be harvested, and the area was blessed with salt, soy sauce, dried sardines, and other ingredients for stock. Sanuki udon has a strong texture and can be enjoyed in a variety of ways, including kake, kamaagezaru, pukkake, and raw soy sauce.

Anmochi zoni (Kagawa Prefecture)

This is a rare zoni made with mochi filled with red bean paste.A round rice cake filled with red bean paste and round slices of radish and carrot are simmered in dried sardines soup stock until soft. Season with white miso.

Uwajima Taimeshi (Ehime Prefecture)

This is a local dish from the Uwajima region where fresh red sea bream sashimi caught in the Uwa Sea is mixed with a unique sauce that includes raw eggs, seaweed, sesame seeds, and seaweed, then served over piping hot rice. This is a dish that takes advantage of the freshness of the fish. It’s a rare dish.

Jakoten (Ehime Prefecture)

It is made by mincing small fish such as “hotarujako” caught in nearby waters, including bones and skin, shaping them into oval shapes and frying them in oil. It is inexpensive, delicious and nutritious, and is popular as a side dish or snack.

Katuono-tataki (Kochi Prefecture)

The first bonito with young leaves is fragrant, and the autumn bonito is fatty and delicious, a bounty from the sea. Should I sear the surface with the skin on and eat it while it’s still warm, or should I eat it after it’s cooled down? Or do you season it with just salt, soy sauce and mirin sauce, or ponzu sauce? Should I add vinegar and sake? There are many ways to eat it.

Sawachi cuisine (Kochi Prefecture)

Speaking of Kaiseki cuisine in Kochi, it is “Sabachi cuisine”. Arrange luxurious dishes on large shallow plates and set them on the table. The basic dishes are sashimi/tataki, assorted platters, and sushi, but there are also many variations such as steamed sea bream, somen noodles, and fruit.

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