In this article, we will focus on Tokushima Prefecture's B-class gourmet food and introduce some delicious local dishes.

Tokushima Prefecture is known for its developed food culture that makes full use of the natural bounty of the Pacific Ocean to the east and Mount Tsurugi to the west, as well as the mountains, rivers, and sea. Let's explore the appeal of the delicious local cuisine.

What is Tokushima Prefecture's B-class gourmet food? Introducing popular dishes unique to the region

When it comes to B-class gourmet food in Tokushima Prefecture, there are many menu items that make use of the prefecture's abundant natural bounty, such as the nationally famous "Tokushima Ramen," spicy "fish cutlet," and the "Tokushima Burger" which uses local ingredients.

From here, we will introduce some exquisite gourmet foods that are unique to Tokushima.

Tokushima Ramen: A classic local dish known throughout the country

"Tokushima Ramen" is said to have originated in the eastern part of Tokushima Prefecture. Recently, it has become well known nationwide, and is a popular local gourmet dish that attracts many people from outside the prefecture. Tokushima Ramen is characterized by its toppings of sweet and spicy stewed pork belly, raw egg, bamboo shoots, green onions, and bean sprouts.

The prefecture also has three types of soup that differ in color and flavor: the "brown" type, made by adding dark soy sauce to milky pork bone soup, the "yellow" type, made by adding light soy sauce to chicken bone and vegetable stock, and the "white" type, made by adding light soy sauce to pork bone soup.

The noodles are medium-thin and straight, and the rich, slightly sweet soup is mixed with an egg to create a sukiyaki-like flavor. The flavor goes well with rice, so it is often ordered with the ramen.

Irresistible curry flavored fish cutlet

When one thinks of the local flavor of Tokushima Prefecture, one thinks of "fish cutlet." This nostalgic, slightly spicy side dish is made by adding curry powder and other spices to minced white fish caught in the seas off Tokushima, coating it in breadcrumbs, and deep frying it until it becomes crispy.

White fish such as lizardfish, swordfish, threadfin bream, and Alaska pollock are seasoned with spices such as curry powder, pepper, and chili pepper, and deep-fried until golden brown. It is delicious as is, but we also recommend baking it in a toaster oven until the outer coating is crispy.

It goes well with soy sauce, sauces, and mayonnaise, and can be enjoyed in a variety of ways, such as sandwiched between bread, in a rice bowl, or as a snack. It can also be purchased at supermarkets and convenience stores in the prefecture.

Tokushima bowl, derived from Tokushima ramen

The "Tokushima Bowl," which is boldly topped with ingredients from Tokushima ramen, was originally a popular menu item at the staff cafeteria of a television company in Tokyo and was then re-imported to Tokushima Prefecture.

Topped with sweet and spicy pork, bean sprouts, bamboo shoots, and raw egg, the sweet and spicy beef bowl flavor will make you want to eat more and more rice. The crunchy texture of the bean sprouts, the salty bamboo shoots, and the flavor of the spring onions are great, and if you crumble the egg yolk and mix it with the ingredients, you can enjoy a rich flavor.

Tokushima Burger: a local burger made with locally produced ingredients

The "Tokushima Burger" is a local hamburger that uses plenty of ingredients from Tokushima Prefecture. Each shop uses local ingredients such as Awa beef, Awa pork, Awaodori chicken, Naruto sea bream, Naruto Kintoki, sudachi, and yuzu to create a wide variety of original burgers.

For example, the "Tokushima Burger with Awa Beef and Sudachi Salt Sauce", which consists of Awa beef coated in a special sudachi salt sauce, hamburger steak, Tokushima-grown tomatoes and lettuce sandwiched between a special bun, is a dish that won 8th place in the National Local Burger Grand Prix.

A "Tokushima Burger" is one that meets the following five criteria: "Tasty," "Uses plenty of Tokushima ingredients," "Ingenious cooking," "Reasonable selling price," and "Good balance between ease of eating and appearance." Since it is a local burger that has cleared each of these strict standards, it might be fun to go around and try it at various shops. Shops that sell it can be found throughout the prefecture, so be sure to look for them.

Komatsushima City's specialty: Bamboo chikuwa, a delicious treat you'll want to bite into

"Takechikuwa" is made from natural bamboo and has a firm texture. It can be enjoyed in a variety of ways, such as biting into it as is, toasting it in the toaster, or dousing it with sudachi soy sauce.

The fish paste wrapped around the bamboo gives it a natural look, and the condensed flavor of the fish makes it easy for both adults and children to eat. The bamboo has a nice aroma, and the roasted chikuwa has a rich flavor. It's so delicious that you'll never get tired of it, no matter how many times you eat it.

Bouzen Sugata Sushi, a local dish made with squeezed kabosu

In Tokushima, "Sugata-zushi" is a popular dish, where the shape of the fish is preserved when the sushi is made. Around the time of the autumn festival, "Boze no Sugata-zushi" can be easily purchased at sushi restaurants and in the prepared food section of supermarkets, as a nostalgic taste of home.

"Bōze" is a Tokushima dialect word for white fish such as Ibodai, Uboze, and Shizu that are in season in autumn. These fish are marinated in vinegar, opened, and wrapped in vinegared rice to complete the dish, but adding Tokushima-grown sudachi citrus to the sushi vinegar or garnishing it on top of the sushi gives a refreshing fruity acidity to the refined flavor of the fish.

Local soul food, Mamedamayaki, enjoyed around the hot plate

When it comes to okonomiyaki in Tokushima, most restaurants have "Mametamayaki," which is made with sweetly boiled red kidney beans, on their menus. When it's topped with fried shrimp tempura, it's called "Mametentamayaki," and the sweet and spicy okonomiyaki sauce and the soft sweetness of the beans go surprisingly well together.

"Mametentamayaki" is a dish where you can enjoy the exquisite harmony of the fragrant shrimp tempura, the chewy batter, and the fluffy red kidney beans. Recently, it has become a local gourmet dish known to people in their 20s and 30s and even people from outside the prefecture.

Naruto udon is characterized by its mild flavor and irregular noodles.

Naruto udon is characterized by its golden color, light soy sauce broth and irregular thin noodles. The mild flavor of the broth and the soft, smooth noodles go perfectly together in this dish. Originally, salt production was a major industry in Naruto, and it was popular as an easy meal to eat between work.

The noodles are easy to swallow and the soup made with dried sardines is easy to enjoy, and the delicious taste makes you want to eat it again and again. Spring onions and chopped fried tofu are standard toppings, and some restaurants also offer toppings such as wakame seaweed and chikuwa fish cake.

Iya Soba: A fragrant, rustic taste

Located in the westernmost part of Tokushima Prefecture, Iya region of Miyoshi City is one of Japan's three most remote regions. Iya soba is a local dish made with local buckwheat flour that spreads the aroma of buckwheat. Because it does not use wheat flour as a binder, it has a rough texture and short noodles that are easy to tear.

The soba noodles are kneaded with the fresh water of Iya and then served with warm dashi. Ingredients include fried tofu, kamaboko, green onions, and mountain vegetables. You can try this dish at restaurants in the Iya region, so why not make a trip out and give it a try?

Minami Awa bowl filled with ingredients from southern Tokushima Prefecture

The Minami Awa Donburi is a highly creative bowl of rice topped with plenty of ingredients from the southern part of Tokushima Prefecture. Made with rice from the southern part of Tokushima Prefecture, this bowl of rice is packed with the bounty of Tokushima, including fresh seafood, locally caught produce, and meat. Each restaurant puts a lot of effort into creating a unique bowl of rice, so it's fun to choose one.

Among them, the "Minami Awa Migagari Donburi," which contains two main ingredients, "Awaodori Chicken" and "Bigfin Reef Squid," is a dish that can be said to be the symbol of Minami Awa Donburi. "Awaodori Chicken," with its light yet rich flavor, and "Bigfin Reef Squid," with its elasticity and rich sweetness, have the freshness that can only be achieved with locally produced ingredients.

Location of Tokushima Prefecture

summary

This time we introduced local B-class gourmet food in Tokushima Prefecture. Tokushima Prefecture is rich in natural bounty such as the sea, mountains, and rivers, and there are many local dishes that make the most of the flavor of the ingredients and local gourmet food that shines with inspiration. Please use the information introduced here as a reference and enjoy the B-class gourmet food unique to Tokushima Prefecture.

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