As everyone knows, in Japan there is a cult of food. And this is no coincidence - Japanese cuisine is an intangible heritage recognized by UNESCO. Dishes can vary not only by season, but also by region. The Japanese word for this is "meibutsu" (名物). It means local food (郷土料理 ー kyoudo ryouri) or something typical and popular in a particular region.

The next prefecture on our list is Kagawa, which is part of the Shikoku region. The traditional dish is Sanuki noodles (讃岐うどんー sanuki udon). The noodles get their name from the Sanuki region, which is considered the "Kingdom of Noodles" in Japan. Kanagawa noodles are made from wheat flour and are known for their elasticity and smooth texture. It is cooked in brown seaweed broth with soy sauce, leeks, ginger and eggs.

In Kochi Prefecture, you will have the opportunity to taste the very popular Japanese fish ー Bonito, which is the official type of fish in the Shikoku region. It can also be eaten raw, like sashimi, by adding it to the local Savati dish. If the Bonito fish is lightly fried, while leaving it raw inside, then another Tataki dish (鰹のタタキ ー katsuo no tataki) is obtained. It is traditionally eaten with leeks, ginger and bitter orange sauce.

Another fish popular in this region is perch, which is used in Japanese rituals and traditional festivities. In Ehime Prefecture, one of the local dishes made from red snapper is called Taimeshi (鯛めし ー taimeshi). Bass is either sliced and eaten as sashimi with egg sauce, or fried whole and then stewed with rice and sake.

The traditional nabemono from Shikoku is called Benkei no Najiru (弁慶の菜汁). Ironically, the word “nadziru” in the name means “vegetable soup”, and this despite the fact that up to five types of different meat are used in the preparation of the soup itself: duck, wild boar, chicken, pork and beef, and only carrots from vegetables , daikon and onion and sometimes cabbage and mushrooms. Also, dumplings made from buckwheat flour and rice are added to this soup.