Guruni is a simmered dish made with winter root vegetables such as daikon (Japanese white radish), ninjin (carrot), and satoimo (taro), which are easily found in Kochi Prefecture. In earlier times, when food was harder to come by, people would prepare a large batch using whatever vegetables were available and reheat it repeatedly over several days. The word “guru” means “companions” or “everyone” in the Tosa dialect. Traditionally, the dish was made with six ingredients, inspired by the six characters of the Buddhist chant Namu Amida Butsu (南無阿弥陀仏). Guruni offers a rich combination of umami from various ingredients.

Imo tako is a traditional dish from Kagawa Prefecture, prepared by simmering tako (octopus) and satoimo (taro) together. It was originally served as a festive dish for special occasions such as local festivals and New Year’s celebrations, but today it has become a familiar part of everyday meals. Octopus from the Seto Inland Sea is known for its natural sweetness and strong flavor, while satoimo is widely cultivated across the prefecture. In this dish, the umami of the tako is absorbed by the satoimo, resulting in a rich and comforting taste. Imo tako is often enjoyed as a side dish or served with sake, making it a flavorful addition to the table.

Tai (sea bream) somen is a superb dish that uses a whole fish, sea bream with somen, a thin wheat flour noodle. It is a traditional meal served as a main course at weddings, and consists of salted sea bream stewed in soy sauce and sake, placed on a platter over somen noodles. It was also served at the topping out ceremony for the construction of a new house, and at a boat launching ceremony in fishing villages, and was very popular as an indispensable dish on festive occasions. Recently, it is rarely prepared in homes, but some restaurants and hotels serve it as a celebratory meal. It is interesting to note that the appearance of the dish differs from region to region, as in some regions they are decorated more with shredded egg crepes and vegetables with decorative cuts. The umami of the sea bream and soy sauce combined in the broth makes the somen noodles even tastier.

Narae is a traditional dish from Tokushima Prefecture, originally served during Buddhist memorial services and the equinoctial weeks. In times when sweet foods were luxury, its mildly sweet vinegar flavor was especially popular among children, who looked forward to the occasion. Today, narae is enjoyed as an everyday dish in local households and is also served in school lunches and care facilities. It features vegetables and aburaage (fried tofu) simmered in broth made from soaking dried shiitake mushrooms, allowing the ingredients to absorb a deep umami taste.

Kashiwan, a local dish in Yamaguchi Prefecture, is a soup made with chicken and shiitake mushrooms, with each ingredient carefully simmered and seasoned before being added to the cooled soup. In Yamaguchi Prefecture, it is a very familiar local dish to the people of the prefecture, as it is prepared in every household and served as a local delicacy at school lunches, but in the past it was one of the dishes served on special occasions such as weddings, funerals, to be served to guests as a hospitality dish. Enjoy the umami of the chicken, which has been coated with starch and cooked to seal the umami, and umami of the cooled broth.

Kaki meshi is a traditional rice dish from Hiroshima Prefecture, particularly associated with Etajima and nearby coastal areas where oyster farming thrives. Oysters have been part of Hiroshima’s food culture for centuries. Archaeological evidence from shell mounds indicates that people consumed them as early as the Jomon and Yayoi periods. Oyster farming began between the 1500s and 1600s, and today, Hiroshima produces about 60% of Japan’s total oyster harvest. This dish is made by cooking rice together with kaki (oysters), allowing their rich umami to infuse the grains. The oysters are sauted with sake to enhance their depth of flavor. Hiroshima oysters are prized for their large size and bold taste, a result of the region’s ideal natural conditions. Kaki meshi is enjoyed in homes, restaurants, and as a popular ekiben—boxed meals sold at train stations. It continues to be a beloved local specialty that showcases the deep connection between Hiroshima’s coastal environment and its culinary traditions.

Buri zouni is a traditional New Year’s dish from Okayama Prefecture, especially common in the southern coastal areas. While zouni recipes vary across Japan, this regional version features buri (yellowtail), a fish considered auspicious due to its changing names as it grows—from yazu, inada, hamachi, and finally buri. In Japanese culture, fish that change names as they grow are seen as symbols of success and good fortune, making them popular choices for celebratory meals. The soup includes spinach along with a variety of root vegetables such as daikon, carrot, burdock root, and lily bulb. The combination of buri, dashi (broth), and generous vegetables creates a rich and satisfying umami taste.

Unagi tofu is a traditional dish from Shimane Prefecture, made by briefly simmering bite-sized pieces of eel and cubed grilled tofu (yaki-dofu) in a flavorful dashi broth. Its simplicity has made it a familiar part of home cooking in the region. Eel from Izumo became well known around 1750, when catches suddenly increased in Lake Nakaumi, located between present-day Matsue and Yasugi. The eels were packed in baskets, carried on shoulder poles from Yasugi Port, and transported to Osaka via the Izumo Highway, using both land and water routes. Izumo eel is said to have had a significant influence on Osaka’s food culture, to the extent that restaurants named “Izumo-ya” once appeared in great numbers. Even today, many eel restaurants continue to operate in the Izumo area. Although most now serve farm-raised eel, the local flavor remains well preserved. Unagi tofu, in particular, is appreciated for the way it brings together the rich umami of eel and dashi in a simple yet satisfying dish.

Kochi is famous for its harvest of katsuo, bonito, a meaty fish in the tuna family. Katsuo has two seasons. The meat is lean in spring and in the autumn it is a fatty fish after spending the summer in...

Tai sea bream is harvested from the Uwakai Sea of Ehime. Tai sashimi is presented over a bowl of steaming rice and served with the following on small plates: raw egg, seaweed, sesame seeds, and nori. A special sauce is...

Udon has long played an essential role in the local cuisine of Kagawa. The flour noodles are served at festivals and farming ritual events. The warm climate and low rainfall are an ideal climate for growing wheat for udon. The...

Sobamai is soba buckwheat that has been boiled, dried, and the skin removed. Sobamai is cooked in dashi to make zousui porridge. Eating buckwheat groats is unique to Tokushima where it is sold freeze-dried. It’s been said that the dish...

Yamaguchi is famous for its local fish fugu, blowfish or pufferfish. The name fugu sounds like fuku which means fortune and it’s said that eating fugu brings good luck. The history of eating fugu can be traced back 3,000 years...

It is believed that bishu nabe hot pot originated in Saijo, a famous sake-brewing district, in the eastern part of Hiroshima. In the past it was called bisho nabe when it started out as a staff meal for the sake...

Barazushi, a style of sushi, dates back to the Edo period (1603-1868). An edict asked commoners in Okayama to limit their meals to one soup and one side dish to promote frugality. One way of bypassing this was by incorporating...

Shijimi jiru is a soup with small shijimi clams. On the east side of Shimane the Hiikawa river is a tributary into Lake Shinji, the seventh largest brackish water lake in Japan. Shijimi corbicula clams (Corbicula japonica) harvested here are...

Kanijiru is a soup made from crab. A spawning female zuwaigani snow crab is rinsed and cut in half lengthwise. Daikon cut into thin strips is simmered with the crab in water and then seasoned with miso. The female crab...