7 Must-Try Local Cuisine from Japan’s Shikoku Region

Kagawa Prefecture loves udon so much that it proudly calls itself the "Udon Prefecture." Its udon, known nationally as Sanuki Udon, is one particularly famous bowl that you can spot by its chewy bite. Many visit Kagawa specifically to savor Sanuki Udon, drawn by its chew and slippery-smooth texture that’s easy to slurp down. With so much good flavor, you’ll notice that udon shops across the prefecture are no strangers to long lines.

A regional favorite around Ehime Prefecture features sea bream, the iconic fish of the prefecture, and is known as Tai Meshi. There are two varieties of this dish. One is prepared by cooking an entire sea bream with rice, where the meat is then flaked and mixed with the rice. The other variety is topped with a generous amount of sashimi over rice and drizzled with sauce. This version is also referred to as "Uwajima Tai Meshi."

Many people think of tataki-styled bonito when they mention Kochi Prefecture’s local foods. The name is derived from the cooking method where the outer layer is flash-seared, and sprinkled with a slap (“tataki”) of salt. The more authentic restaurants will even use straw to enhance the flavor while searing. Most people enjoy this tasty bite served with a blended sauce of local favorite yuzu vinegar and soy sauce, but there’s also a popular salt-only version called salt-tataki.

Tokushima Ramen, said to have originated from street stalls, is characterized by its three distinct broths: white, brown, and yellow. A standout ingredient is the sweetly seasoned pork belly. Particularly for the brown broth, raw egg is often used as a topping, leading some to describe the ramen as having a sukiyaki-like flavor.

Bone-in Chicken is a local dish that originates from the city of Marugame. Chicken thigh is seasoned with garlic and spices, then grilled on the bone for a juicy bite with perfect crisped up skin. In these parts, the only way to eat it is just grab the bone and jump right in. Take your pick between the firmer “oyadori” or extra-tender “wakadori” to try.

Jako Tempura is made by frying a paste created by grinding small fish with their skin and bones. In this region, fried fish paste is referred to as "tempura," and the locals have it that the name "Jako Tempura" came from using small fish (or "miscellaneous fish" in Japanese) for this type of tempura. It's a great source of calcium and minerals, and is deeply integrated into the meals of Ehime, whether served as a side dish or added to dishes like oden.

This local ramen has been loved for nearly 50 years in Susaki City. It's served boiling hot in a clay pot with a lid, leading some to call it the hottest ramen in Japan. Take the lid off to reveal a light and flavorful soy sauce broth, blended with all the delicious goodness of mature, egg-laying chickens. This irresistible taste is then paired with straight, thin noodles.