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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
Regional comparisons are still being added.
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