Ehime

A local dish of Imabari: rice topped with thin slices of roast pork and a soft fried egg, drizzled with a sweet and savory sauce. It is said to have started as a staff meal at a Chinese restaurant in Imabari. The classic way is to break the runny yolk and mix it with the pork and sauce, and the silky egg and sauce-soaked rice go perfectly together. Quick to eat and filling, it has been loved by locals. Many shops in Imabari serve it, and it is known nationwide.

Typical price

¥600–900

Where

Imabari

Imabari's yakitori is cooked on an iron griddle instead of on skewers. Pressing the meat down with a weight on the griddle lets excess fat drain off and makes the surface crisp and fragrant. Chicken skin is especially popular, with an addictive crunch. One story says it was devised to cook faster for Imabari's impatient people. Imabari is also known for having many yakitori restaurants for its population. Pair it with sightseeing along the Shimanami Kaido.

Typical price

¥300–600 per plate

Where

Imabari

Local champon of Yawatahama. It features a light, golden broth made from chicken bones, bonito and kelp, lighter than Nagasaki champon. It is loaded with vegetables such as cabbage, bean sprouts and carrot, plus pork, kamaboko and the local jakoten fish cake. It has long been loved by locals in the port town of Yawatahama. The city has many shops, each with its own flavor. Enjoy it together with jakoten.

Typical price

¥700–1,000

Where

Yawatahama

Local okonomiyaki of Mitsuhama, a port district of Matsuyama. A thin crepe of batter is layered with cabbage, noodles, minced beef fat and chikuwa, then folded in half at the end. It is half-moon shaped and eaten with plenty of sweet sauce. Using beef fat gives it a rich flavor. Old-fashioned okonomiyaki shops are scattered around Mitsuhama. Enjoy it along with a stroll through the retro streets. Its homey taste is a delight.

Typical price

¥700–1,000

Where

Mitsuhama, Matsuyama

A local dish of the Nanyo area centered on Uwajima. Fresh sea bream sashimi is dipped in a soy-based sauce mixed with raw egg and placed on rice. It is said to have started as a dish eaten on boats by the fishermen of the Iyo navy. Adding sesame, nori and green onion enhances the flavor. The springy sea bream and mellow egg sauce go together well. Try it at restaurants in Uwajima. Some people save a little sauce to make ochazuke at the end.

Typical price

¥1,200–2,000

Where

Uwajima

Sea bream rice eaten in Matsuyama and the central and eastern parts of Ehime. A whole sea bream is cooked with rice in a clay pot. The fish's flavor and aroma soak into the rice for an elegant taste. Once cooked, the fish is flaked in front of you and mixed into the rice. It is fun that, even within Ehime, it is made completely differently from Uwajima's version. Try it at restaurants in Matsuyama and around Dogo Onsen. Watch out for bones.

Typical price

¥1,500–3,000

Where

Matsuyama and around

A fish cake famous in the Nanyo area of southern Ehime, such as Yawatahama and Uwajima. Small local fish are ground with bones and skin, shaped flat and fried. Because bones and skin are used, it is slightly grayish, with rich fish flavor and a firm bite. It is especially good piping hot. Eat it as is, or lightly toasted with ginger and soy sauce. It is sold at fish cake shops and souvenir stores, and it is perfect with drinks.

Typical price

¥150–300 per piece

Where

Yawatahama, Uwajima and around

A local dish essential to celebrations in Ehime. A whole sea bream simmered sweet and savory is placed on a large platter, surrounded by colorful somen arranged like ocean waves. The noodles are dipped in the fish's simmering broth. Its gorgeous look has made it a feast at weddings and other celebrations. The broth soaked with sea bream flavor goes well with the smooth noodles. Try it at local restaurants in Matsuyama. Tai, sea bream, sounds like medetai, meaning auspicious.

Typical price

¥1,500–3,000

Where

Matsuyama and around

An autumn local dish said to have originated in Ozu, Ehime. Taro is the star, simmered with chicken, konnyaku, fried tofu and shiitake in a slightly sweet broth. In Ozu, many people gather on the banks of the Hiji River in autumn for imotaki parties, sharing pots while viewing the moon. Enjoy the soft, fluffy taro and flavorful broth. Gather around a pot on a long autumn night. The riverside event is a seasonal tradition locally.

Typical price

¥1,500–3,000

Where

Ozu and around

One of Ehime's best-known sweets, made by a Matsuyama confectionery company. Yuzu-scented smooth bean paste is rolled in castella-like sponge like a roll cake. In Ehime, sweets rolled like this are called taruto. It is said to have started in the Edo period when a lord of the Matsuyama domain had one made based on a European sweet he encountered in Nagasaki. Enjoy the refreshing yuzu aroma and moist sponge. It is sold at Matsuyama Airport, stations and souvenir shops.

Typical price

¥600–1,500

Where

Matsuyama and around

A Matsuyama specialty named after a scene in Natsume Soseki's novel Botchan, in which the hero eats dango. Small mochi are coated in three kinds of bean paste, matcha, yellow and azuki, and skewered. They feature a colorful, cute look and a gentle sweetness. They are sold at many shops in Matsuyama, including around Dogo Onsen. Enjoy them with Japanese tea after a bath at Dogo Onsen. They are a popular souvenir. Savor them while imagining the world of the novel.

Typical price

¥500–1,200 per box

Where

Matsuyama (Dogo Onsen and around)

A popular souvenir sweet made by an Ehime confectionery company. Moist, castella-like dough rich with butter is wrapped around smooth white bean paste and baked. The name is said to carry the meaning of a dream of a mother's blessings. Like a Western-style bun, it is easy for children and adults to enjoy. It is also tasty warmed or chilled. It is widely sold at Matsuyama Airport, stations and souvenir shops. It goes well with tea or coffee.

Typical price

¥600–1,500

Where

Ehime Prefecture

A matcha daifuku made in Shingu, Shikokuchuo. Using tea grown in Shingu, matcha-infused mochi wraps smooth bean paste and fresh cream, then is dusted generously with matcha. The balance of matcha's bitterness, mellow cream and sweet bean paste is superb. It is known as a popular, hard-to-get daifuku that often sells out at the shop in Shingu. Enjoy this luxurious taste from a tea-growing area. It does not keep long, so eat it soon.

Typical price

¥1,000–1,500 per box

Where

Shingu, Shikokuchuo