A FOOD TRADITION

Chugoku Cuisine

Chugoku cuisine comes from western Honshu, spanning the Inland Sea, the Japan Sea coast, and mountainous interior districts. Its ingredients range from oysters, conger eel, and small fish to rice, wheat, citrus, root vegetables, and locally raised meats. Inland and coastal communities developed different preservation and seasoning practices, including drying, curing, simmering, grilling, and batter cooking. Familiar examples include Hiroshima-style okonomiyaki, layered with cabbage, noodles, and other fillings; anago meshi, rice served with grilled conger eel; and fugu dishes associated with Yamaguchi, prepared in established local traditions. Chugoku is a broad regional category rather than a uniform style, with substantial variation between San'in and Sanyo food cultures.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.