A FOOD TRADITION
Shikoku Cuisine
Shikoku cuisine is shaped by the island's mountainous interior, Pacific and Inland Sea coasts, pilgrimage routes, and distinct local agricultural traditions. Rice, wheat, buckwheat, citrus, bonito, sardines, seaweed, vegetables, and regional miso are important staples. Cooking commonly emphasizes grilling, simmering, noodle preparation, and the use of aromatic citrus or strongly seasoned broths. Examples include Sanuki udon from Kagawa, known for firm noodles and a dashi-based broth; katsuo no tataki from Kochi, lightly seared bonito with aromatic seasonings; and taimeshi, rice cooked with or served alongside sea bream, especially associated with Ehime. These foods share wider Japanese techniques while retaining a clear island-based regional identity.
Dishes linked to this cuisine
1–5 of 5
Ehime Taimeshi
Ehime celebration rice cooked together with whole or portioned sea bream so the rice absorbs the fish's savoury juices.
Katsuo no Tataki
Kochi skipjack tuna seared rapidly over intense heat, sliced thickly and served with salt or a tart soy dressing and abundant aromatics.
Kochi Inaka-zushi
Kochi mountain-style sushi that uses seasoned vegetables such as myoga, bamboo shoot, konjac and turnip in place of fish.
Shippoku Udon
Kagawa winter udon served in a hot soy-dashi broth with seasonal root vegetables and other local additions.
Sobagome Zousui
Tokushima porridge-like soup made from whole buckwheat groats with chicken, vegetables and konjac in seasoned broth.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.