In this article, we will focus on Ehime Prefecture's B-class gourmet food and introduce some of the delicious local dishes. Ehime Prefecture, which faces the Seto Inland Sea and the Uwa Sea, has a lot of B-class gourmet food, including seafood.

We hope you will enjoy the local flavors and explore the charms of Ehime Prefecture.

What is Ehime Prefecture's B-class gourmet food?

Ehime's B-class gourmet food refers to easy-to-prepare and delicious food that is loved by the locals. For tourists, this rare B-class gourmet food that they can't usually get is attractive.

We will introduce you to some delicious dishes that are unique to Ehime Prefecture.

Tasting and comparing high-quality fish: Taimeshi

Ehime Prefecture, the number one producer of red sea bream in Japan, is famous for its taimeshi (sea bream rice). Taimeshi is a casual dish made with sea bream, a high-class fish, and is loved by locals.

When talking about taimeshi, many people will think of "Matsuyama taimeshi," which is rice topped with sea bream and cooked. There is another famous taimeshi in Ehime Prefecture: "Uwajima taimeshi," which is rice topped with a special sauce, sea bream sashimi, and condiments. Be sure to try the different taimeshi in Ehime Prefecture and compare them.

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Enjoy barley rice in Satsuma

Satsuma is a local dish from the Nanyo region that uses white fish and barley miso. The key is to use barley miso, which has a light sweetness and a rich aroma. The fish is shredded and mixed with the barley miso in a mortar, and then diluted with broth made from the fish head and bones.

Satsuma is served over warm barley rice, and can be topped with onions, konnyaku, mandarin orange peel, etc., depending on your taste. The use of mandarin orange peel is unique to Ehime Prefecture, which is famous for its citrus production.

Imabari City soul food: Roasted pork and egg rice

Yakibuta Tamagohan is a local B-class gourmet dish from Imabari City, Ehime Prefecture. It is a bowl of sliced roast pork topped with a soft-boiled fried egg and drizzled in a sweet and spicy sauce. First, try the roast pork and rice. Then, smash the fried egg and eat it. The yolk mixes well with the roast pork, making it an exquisite dish.

Roasted pork and egg rice is an evolved version of a dish served as a staff meal at a Chinese restaurant. "Cheap, quick and delicious," roast pork and egg rice quickly became a popular menu item in Ehime Prefecture.

Uwajima specialty: Jakoten

Jakoten is a fish paste made by deep frying. It is a local dish from the coastal area of the Nanyo region, where fresh fish is abundant. Jakoten, with its unique chewy texture, is popular as a side dish to rice or as a snack.

It's delicious to eat as is, but it's also recommended to lightly grill the jakoten and eat it with ponzu sauce and ginger soy sauce. By the way, in Uwajima city, it is common to put jakoten in oden.

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Nutritious hairtail roll

Tachiuo Maki is a specialty dish of Uwajima City. The fish is spirally wrapped around bamboo and then slowly grilled over charcoal while being coated with a special sauce several times. It is well seasoned and delicious, with a crispy outside and soft and fluffy inside.

Hairtail fish has little fishy smell and is fatty, so even children who don't like fish can enjoy it. The appeal of hairtail fish is that it is not only delicious, but also packed with nutrients.

A unique take on Imabari yakitori

Imabari yakitori is different from the typical yakitori that is skewered and grilled over charcoal. The Imabari style is to grill the yakitori by crushing it on the hot plate, without skewering it. It is said to be a dish created for merchants who didn't like to wait.

The most popular Imabari yakitori is the "skin-yaki" style. It is grilled until crispy, but the excess fat is removed, so you can enjoy a light flavor. The doneness and seasoning vary depending on the restaurant.

Senzanki: The origin of fried chicken

Senzanki is a local dish from the Toyo region, where chicken dishes are popular. Chicken meat with bones is cut into bite-sized pieces, marinated in soy sauce and ginger, coated with potato starch, and deep-fried. Deep-frying the chicken with the bones releases collagen, enhancing the umami flavor.

Senzanki was named after the fact that the whole chicken was cut into a thousand pieces. It is also said to be the origin of the nationwide fried chicken.

Salt bread originating from Yawatahama

Salt bread, with its irresistible buttery flavor and perfect saltiness, is a local bread that originated in Ehime Prefecture. It originated from a shop called "Pain Maison" behind Yawatahama City Hall. While thinking of a bread that would sell well in the summer, when sales tend to be low, the shop came up with the idea of salt bread, which can replenish salt intake.

Precisely because it is a simple bread, we pay special attention to the butter, rock salt, and texture. This salted bread has a crispy, chewy texture that can be enjoyed by people of all ages, from children to the elderly.

Tarts that have been loved since the Edo period

Although it is called a tart, it is not a Western-style pastry. In Ehime Prefecture, a tart is a Japanese roll cake-like confectionery made of castella dough wrapped around bean paste. The key point is that the cut edge is shaped like the character "no".

Tarts were invented when Matsudaira Sadayuki, the first lord of the Matsuyama domain, encountered Nanban sweets in Nagasaki. Tarts are a type of Nanban sweet that incorporates Japanese elements.

Depending on the season, there are sweet summer mandarin orange and chestnut paste tarts, so you can enjoy the taste of each season. It is perfect for comparing tastes and as a souvenir.

Juicy Japanese sweets: Whole mandarin orange daifuku

As the name suggests, Marugoto Mikan Daifuku is a Japanese sweet made by wrapping a whole mandarin orange, a specialty of Ehime Prefecture. It has a dynamic appearance, and the deliciousness of the mandarin orange spreads throughout your mouth.

The shop where it originated is "Ichifuku Hyakuka Seikodo" in Imabari City. The idea came to them, "If we have strawberry daifuku, what about mandarin orange daifuku?" However, they were unable to get mandarins the right size for daifuku, and it took them many years to commercialize it. Now it has become so well-known nationwide that it is loved by locals as well.

Location of Ehime Prefecture

summary

This time, we introduced B-class gourmet food in Ehime Prefecture. In addition to the representative dishes of sea bream rice, hairtail rolls, and Imabari yakitori, there are many other B-class gourmet foods.

If you visit Ehime Prefecture, be sure to try these delicious dishes. Enjoy a wonderful trip exploring the charms of Ehime Prefecture while savoring the local flavors.

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