Shikoku Cuisine: Large Prefectures & Their Dishes
Shikoku is the least populated of Japan’s main islands, and lies south of Honshu. Of the 4 main islands, it is Japan’s smallest island. Shikoku has extensive wheat and buckwheat production, a lot of fresh seafood, and a focus on simplicity in its food.
The northern part of the island produces rice, wheat and barley along with various fruits. including the special sudachi and tosa buntan citrus fruits. Wheat production has led to the development of many noodle dishes, including udon. Tuna is also a special delicacy of the region and features in many dishes. Each of the 4 prefectures (Kochi, Tokushima, Ehime, Kagawa) has its own local specialities.
The top restaurants in Shikoku are Myojin Maru for tuna tataki in Hirome Market; Yamagoe Udon for sanuki udon noodles in Kagawa; Shishikui for “pirate food” in Tokushima; and Daikokuya Dogo in Ehime.
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What food is Shikoku famous for?
Shikoku is famous for wheat-based food, most notably for sanuki udon noodles, and to a lesser degree, shodoshima somen noodles. The extensive coastline to the Inland Sea and the Pacific and lush rivers mean there is abundant seafood in the region, with skipjack tuna being the most famous species of the area. Shikoku is also well-known for a variety of unique citrus fruits.
There are 4 prefectures in Kansai, each of which is known for different sorts of delicacies.
1. Kochi
Kochi is especially famous for its skipjack tuna, caught in Shikoku’s extensive Pacific coastline. But it also has plenty of other seafood, as well as specialist citrus fruits, an unusual ramen dish and freshwater shrimp from the Shimanto or Niyodo rivers.
5 dishes you may be served in Kochi are:
- Katsuo no tataki: lightly grilled tuna served rare, along with garlic, ginger and dipping sauces.
- Sawachi ryori: a mixed seafood platter with all kinds of marine delicacies.
- Tosa buntan: a specialist citrus fruit of the region, often used in jam and jelly.
- Kyuuri to Kawa-Ebi no Nimono: river shrimp in broth with green shiso.
- Nabeyaki ramen: a Japanese hotpot with ramen noodles in chicken broth.
2. Tokushima
Tokushima is a wild area, with mountain ranges and a vigorous coastline. Buckwheat is easier to grow than rice and features in many dishes. Simple cooking techniques are used in Tokushima, and the region also draws on ancient methods with hot stones.
5 typical dishes of the area are as follows:
- Sudachi citrus: usually grated and added to fish dishes.
- Sobagome zosui: buckwheat porridge with local toppings
- Dekomawashi: a traditional snack food, of potato, tofu and konjac, skewered and grilled over open flames.
- Kaizoku ryori: “pirate food”, a fisherman’s dish of freshly caught seafood, simply grilled and eaten on the beach.
- Ameego no hirarayaki: freshwater trout and mountain vegetables cooked on a hot stone surface, enclosed in miso paste.
3. Ehime
Ehime is known for its high food quality and freshness. It has a mild climate, and borders on the Inland Sea, with top-quality seafood. Sea bream (tai) is an especially loved species.
5 of the best known dishes are:
- Imotaki: an ancient taro root stew
- Tai-meshi: sea bream with rice, either served as a whole fish or as sashimi (Uwajima tai-meshi)
- Houraki-yaki: a mixed seafood platter including sea bream and tiger prawns, on a bed of pine needles.
- Jakoten: a fish paste cake made from the jako glowbelly fish
- Mikan mandarins: a regional citrus fruit, renowned for perfect balance between sweet and tart.
4. Kagawa
Kagawa is the home of Japan’s most famous udon noodles: sanuki udon. Right by the Inland Sea, Kagawa also has a great variety of seafood, and some unusual chicken dishes.
5 of the best known dishes of the region are:
- Sanuki udon: the nation’s favorite noodle dish, served either hot or cold with toppings.
- Shodoshima somen: one of the most popular types of somen noodle, including sesame oil as an ingredient.
- Iriko: dried baby sardines, usually eaten as a snack, or used to create iriko-meshi, seasoned rice.
- Honetsuki-tori: baked chicken with crispy skin, flavored with garlic and spice.
- Shoyumame: a snack made of dried, roasted broad beans.
What restaurants do you go when eating in Shikoku?
In Kagawa, Japan Travel recommmends Umi No Hoshi as a Japanese fusion fine-dining restaurant and suggests having a go at making your own udon, before eating them, at the Nakano Udon School. Tsunaguijapan lists Yamagoe Udon as its top udon restaurant.
Recommended restaurants for tai-meshi in Ehime are Daikokuya Dogo and Uwakai Sanbancho Ten, both in the city of Matsuyama.
Kochi has the large food market of Hirome, which offers a range of street stalls and Izakayas, many of which serve the famous tuna tataki. Myojin Maru in the market is especially recommended, as is the restaurant Tosa Takaki Dojo for katsuo no tataki.
Tokushima “pirate food” can be enjoyed in many of the restaurants and izakayas around the port and fishing district in Tokushima city, including Uo-Roman, Take-no Mai, and Shishikui, according to the travel website GaijinPot Travel. Fodors recommends Domannaka in Tokushima for a large menu of traditional local food.
Did udon originate in Shikoku?
Sanuki udon, Japan’s most loved type of udon noodles is said to have originated 1200 years ago in Kagawa in Shikoku. Legend has it that sanuki noodles were then first made from wheat to feed workers who were constructing a reservoir.
How does Shikoku differ from other regional Japanese food?
Shikoku differs from other regional Japanese food in that it tends to be vehemently simple, sometimes even described as “wild”. It grows more wheat and buckwheat than rice, and noodle dishes feature heavily.
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Caroline first opened the doors to her own apartment in Berlin to guests, which was soon sold out. She then became the head chef of Muse Berlin, Prenzlauer Berg, for eight years, renowned for “international comfort food.”