散策 Sansaku

Food of Ehime

27 dishes

Botecha (Ochazuke made with Black Beans Rice)📍 Ehime"Botecha" is a recipe that was created during the Matsuyama Domain as it followed the rules of living simply and frugally. The ingredients used were grown locally and the meal matched the climate of the region. The wives of the feudal lord came up with this recipe using simple and affordable ingredients and created a meal to serve when entertaining guests. Tea ceremonies were often held in the Matsuyama region which is said to be one of the reasons for "botecha" being created. The tea for "botecha" is made by whisking it with a tea whisk, which is a method practiced in traditional tea ceremonies. Carefully brewed "botecha" is whisked with a tea whisk rubbed in some salt. After that, rice cooked with black beans are added to the tea and the other ingredients are topped. During the "Hana" (=flower) Festival, which celebrates the birth of Buddha, at Renshoji in Sarukawabara, Matsuyama city, also known as "Botecha Temple," people visiting the temple can enjoy the chazuke "botecha." When it was first served to the groups of people visiting temples, it became so popular that other Buddhist vegetarian side dishes such as handmade sesame tofu and "tsukudani" made with raw "fu" (=wheat gluten) were served along with the "botecha." This tradition has been carried on since the late 1970s. The "Hana" (=flower) Festival is held close to April 8th of the lunar calendar each year, to celebrate Buddha’s birthday.
Crimson Turnip Pickles📍 EhimeThis pickle is made from a traditional vegetable known as the crimson turnip (hinokabu), which is featured in the Ehime folk song "Iyo Bushi." The pickles have an aroma of bitter orange and a sweet and tangy flavor, resulting in a clean yet rich finish. Historically, over 300 years ago, when Tadatomo Gamo was transferred to Matsuyama, he transplanted turnips from his ancestral land in Hino, Gamo County, Omi Province (now Shiga Prefecture), marking the beginning of the crimson pickle's history. The original “Omi Hinokabu” variety was then adapted and improved to suit the Matsuyama region and became a local specialty. The vibrant crimson color of the turnip is a result of the anthocyanin pigments in the turnip reacting with the bitter orange juice. Even the renowned haiku poet Shiki Masaoka, who had connections to Ehime, composed a haiku praising this pickle: "Crimson turnips, around the meal tray, a scene of spring." Loved by many, this pickle evokes nostalgia for those who have left their hometowns.
Ebiten📍 EhimeHiuchinada is full of fresh seafood and in Niihama and Kawanoe (now a part of Shikokuchuo) cities, small shrimps called “jakoebi” measuring to 2 to 5 cm in length were widely caught, and these shrimps have been used in home cooking for a long time. “Jakoebi” can be prepared in different ways, and it is delicious simmered or baked. People of all generations love this shrimp. “Ebiten” is a deep-fried dish made with mashed tofu, white fish and “jakoebi”. Nowadays, the dish is prepared with fresh goby, largehead hairtail or cod caught from Hiuchinada and is combined with fresh “jakoebi” and custom-ordered tofu with the water squeezed out from the start. The ingredients are blended using a food processer, and flavored with salt and sugar. Only a small amount of salt is used to enhance the natural sweetness of the tofu and the aroma of the shrimps. Each piece of “ebiten” is made by hand and deep-fried in rapeseed oil. The “ebiten” is flipped over many times so that it does not get charred.
Fuka no Yuzarashi📍 Ehime"Fuka" refers to sharks, and sharks of about 1m long are often caught in Nanyo, including Isabafuka, Mabuka, Hoshibuka, etc. This dish is said to have began when, in the past, fuka that were caught by fishermen but could not be sold were mixed with vinegared miso and made into a side dish. It has a pleasant texture, with firm flesh and crunchy fins. The preparation is so time-consuming that even if you start making it in the morning, it won't be ready until the evening, so it is only made by a small number of businesses. It is a dish that you never tire of eating, with a harmony between the mild-flavored fuka and light, tangy vinegar miso, and it is popular as a drinking snack or as part of a banquet platter. Fuka is eaten in many regions, including places far from the sea where it is difficult to obtain fresh fish, such as the mountainous parts of the Chugoku region. However, in Uwajima City, it is held in equally high regard as fresh sashimi.
Fukumen📍 Ehime“Fukumen” is said to have been passed down as an event food for the Uwajima clan, and the main ingredient, konjac, is made from konjac potatoes, which were often harvested during the famine of the Edo period, and at the time, it began to be cultivated for food security. There are several origins of the name “fukumen.” In Uwajima, konjac is called “yamafuku,” and for this dish, it is cut into thin strips like noodles, so it is called “fukumen.” Also, there are theories that it got its name because the konjac is completely covered with minced meat, and also because “fukume” means to cut the ingredients into small pieces. It is said to have come to be served as a special occasion dish to represent the four seasons, with the pink minced meat placed on top of the konjac representing spring, the green onion representing summer, the orange tangerine representing autumn, and the white minced meat representing winter.
Hōraku-yaki📍 EhimeHōraku-yaki is a specialty dish of Imabari City. It is a vibrant and hearty dish made using a flat roasting pan called a "hōraku-nabe" to roast a variety of fresh seafood, such as bream, octopus, turban shells, shrimp, and clams, all of which are caught in the rough waters of the Kurushima Strait, known as one of Japan's three major tidal currents. The seafood is seasoned only with salt and then steamed and roasted, resulting in a simple yet splendid and grandiose dish. The deliciously tender texture of the roasted seafood is truly addictive. It is said that during the Muromachi period, this dish was eaten by pirates to celebrate their victories in battles. Imabari City, known as the base of the Murakami pirates (navy) which were stationed in the Kurushima Strait, is the origin of this dish, hence it is sometimes referred to as "pirate cuisine. The term "pirate" might evoke images of lawless plunderers, but during peacetime, they played crucial roles as sea guides, coast guards, and facilitators of maritime trade and transportation in the Seto Inland Sea. During times of war, they skillfully operated small fast boats and excelled in combat using gunpowder, such as the "hōraku hiya" (fire arrow). It is also said that they were cultured group who not only enjoyed tea and incense but also composed poetry. The history of the Murakami Pirates is immortalized in the Murakami Pirate Museum located in Imabari City.
Igisu tofu📍 EhimeIgisu is a kind of seaweed that grows on rocks in shallow water, and is a kind of thin, branch-like red algae. It is caught in abundance on the coast around Imabari City in July and August. Igisu Tofu" is a dish made by boiling and dissolving haikisu and raw soybean flour in soup stock and hardening it like agar. The cool texture makes it easy to eat even in the hot summer when appetite is low. The "with ingredients" type includes shrimp, edamame (green soybeans), and other ingredients to make it look more colorful. Each household has its own unique flavor and mixes its own ingredients. The "without garnish" type is eaten with soy sauce or mustard miso.
Imabari Yakitori (grilled chicken)📍 Ehime"Imabari Yakitori" is a type of yakitori in which the un-skewered skin is lightly grilled on a griddle and pressed with a small plate of iron weight, invented about 50 years ago. The fact that the chicken skin is grilled on a thick iron plate and not skewered is a unique Imabari cooking method. By grilling on a Teppan(iron griddle), the fat from the chicken is used to fry it, and the pressing steams it, allowing it to be cooked quickly and served faster. Because Imabari is known for its business people, who are impatient and do not like to wait, this style of cooking quickly on a Teppan was popular and matched the temperament of the people of Imabari. Because of its popularity, there used to be more than 100 Teppan Yakitori restaurants. The most typical Imabari Yakitori menu item is the skin, which is eaten first, followed by fried chicken called "Senzanki" at the end of the meal. This is the most common and mainstream way of eating Imabari Yakitori. The Teppan is set at a slight angle to remove excess fat when grilling the skin, so that the flavor of the skin is preserved and the taste is light and refreshing.
Imotaki📍 EhimeImotaki is a one-pot dish of chicken, taro, konnyaku, shiitake mushrooms, and other ingredients stewed in a pot, and has a history dating back more than 350 years to when the Kato family ruled as feudal lords. It is said to have originated when people brought their own taro, a local specialty, to be served at a traditional event called "Oroori". In 1966, the event became a city tourist attraction, attracting more than 70,000 visitors a year in its heyday, when people enjoyed taro with the moon on the riverbank. There is a one-month period when the Myohoji Riverbank coincides with the famous cormorant fishing, and the scenery can be enjoyed along with the illumination of the Garyu Sanso (Garyu Mountain Villa) on the right. In the fall, visitors can be seen gathering around a hot pot on the riverbank. In addition to Ozu City, "Imotaki" is held in many other places and has become a mid-autumn tradition in Ehime.
Izumiya📍 Ehime"Izumiya" is a local dish from the Niihama region in Ehime Prefecture. It is a type of sushi made using seasoned soy pulp (known as okara or u-no-hana) instead of vinegared rice. The origins of this dish trace back to the Edo period in 1691, when the Besshi Copper Mine was established in the region by the Sumitomo family, who played a significant role in the region's development. While the Sumitomo family ate sushi made with rice, rice was not easily accessible to the common people. As an alternative to rice, the common people used soy pulp from soybeans cultivated in the space between the rice paddies, trying to replicate the appearance of the Sumitomo family's sushi. This dish became known as "Izumiya," derived from the Sumitomo family's business name, and is said to have spread to the various hometowns of individuals who had worked for the Sumitomo family across the prefecture. In the southern region of Nanyo, including Uwajima City, it is referred to as "Maru-zushi."
Jako-ten (Fish cake)📍 EhimeIn Yawatahama City and Uwajima City, where an abundance of fish is harvested from the Uwa Sea, the production of processed fish products is flourishing, and” Jako-ten” is a typical example of this. In Uwajima, the word "Tempura" has long been used to refer to deep-fried fish” Surimi “(minced fish) and "kawa-tempura" is used to refer to deep-fried fish with skin and bones, as in the case of ” Jako-ten”. Some say that the name "Zako-ten" was derived from the various kinds of fish (miscellaneous fish) caught in trawls, and that the name "Zako-ten" was changed to "Jako-ten". In other folklore, it is said that the name ”Jako-ten” was derived from the ingredient, ”Haranbo” (firefly Jako) . According to the history of the Uwajima region, the product itself began in 1615, when Date Hidemune, the first lord of the Uwajima domain, brought a” Kamaboko”(fish cake) maker from Sendai in memory of his hometown and had him make a ”Jako-ten” for the first time.
Jakoten📍 EhimeJakoten (じゃこ天) is made from small fish that are blended into a paste and then fried. It is a special product of Uwajima in southern Ehime Prefecture. Jakoten has a long history, having been eaten since the Edo period.
Kankoro📍 EhimeIkata-cho is located on the Sadamisaki Peninsula, the narrowest peninsula in Japan and it has two fishing grounds, one in Seto Inland Sea and the other in Uwakai Sea. Rice could not be grown on the coastal areas, so the local people grew barley and sweet potatoes and ate them instead. Sweet potatoes were dried to make them last longer. “Kankoro” is a traditional dessert made using these dried sweet potatoes. The name is said to come from the sound of the wooden rice paddle when mixing the potatoes and azuki beans in the pan. During the Meiji period, “mikan” (=Japanese mandarin) seeds were planted and grown in the Nishiuwa district, and this fruit became a specialty of the region. The sloping land of the district made it suitable for growing mikan. Terraced fields surrounded by stone walls prevented erosion and surface runoff, and improved soil drainage. Also, the stone walls reflected the sunlight onto the mikan trees which helped them grow even in the cold winters. Different types of mikan have been developed in Ehime prefecture and it is one of the highest producers of the fruit in Japan.
Kijiniku to Kiriboshidaikon no Mazegohan (Rice mixed with pheasant meat and” Kiriboshi-daikon” (dried radish))📍 EhimePheasants in Japan have been popular since ancient times, as seen in the Japanese folk tale "Momotaro". The pheasant is not a migratory bird, but a resident bird that lives in close proximity to homes. It has long been known as a noble bird, so much so that it has been designated as the national bird of Japan, and its meat has long been eaten as a valuable food. In recent years, however, due to environmental changes in Japan's rural landscape, pheasants have become scarce, and opportunities to eat them have decreased. Pheasant meat has a strong aroma, which is somewhat mellowed when roasted or boiled. Pheasant meat is easily dry and elastic when chewed, and has a delicious flavor, but is very light. Its white color and low fat content make it suitable for aging. The pheasant meat is mixed with Kiriboshi Daikon(=Dried strips of Daikon radish), a preserved food dried in the sunshine of the Seto Inland Sea, to make a mixed rice dish.
Matsuyama zushi📍 EhimeIn 1892, Soseki Natsume visited Matsuyama for the first time and stopped by Shiki Masaoka's house. During his visit, he was treated by Yae, Shiki's mother, to Matsuyama zushi. Soseki was delighted with the dish and consumed it without spilling a single morsel. Shiki also loved Matsuyama zushi and even wrote a haiku titled "I love Matsuyama sushi." Later, in the spring of 1895, Soseki returned to Matsuyama as a teacher at Matsuyama Junior High School and ordered Matsuyama zushi as soon as he arrived. This indicates that it was one of his favorite dishes in Matsuyama. Matsuyama zushi is also known as "moburi-zushi", which is derived from the Matsuyama dialect word "mobusu" or "moburu", which means "to mix together."
Mikan Zushi (Japanese Mandarin Sushi)📍 EhimeMikan (=Japanese mandarin) grown in Ehime receive a lot of sunlight and are exposed to the sea breeze. The prefecture is one of the top producers of this fruit in Japan. The natural climate in Ehime makes the sweetness and acidity of the mikans a perfect balance. The prefecture faces the Seto Inland Sea and mikan flowers growing in the terraced fields is a beautiful sight to see. Rice vinegar was scarce in the southern areas of Ehime and so aromatic juice from citrus fruits such as kabosu and mikan were used in place of vinegar to make dishes such as "mikan zushi." It is said to have its roots in “mikan gohan” (rice with mikan), which was made from mikans that could not be sold to the market. Local schools serve rice cooked with tangerine juice for lunch and this became a hot topic throughout Japan. People began to believe that mikan juice came out of the faucets in Ehime prefecture. There are in fact a few faucets that have mikan juice flowing out of them, such as those at the Smiley Ehime Official Souvenir Shop or at Matsuyama Airport.
Misoshiru / Mugimiso📍 EhimeEhime's miso soup is a soup made with barley miso, a traditional local ingredient, and the ingredients used in it vary from household to household. In Ehime, barley is grown as a back crop for rice. In the old days, rice was paid as land tax, and barley was processed into edible miso called barley miso. Many farmers made their own miso, which was also called "Inaka miso (Country miso)". Barley miso is made by adding barley malt and salt to soybeans, and is produced mainly in the Setouchi area, as well as in Ehime and Yamaguchi prefectures, and throughout Kyushu. Other types of miso include "Komemiso (Rice miso)", "Mamemiso (Soybean miso)", and "Awasemiso (Mixed miso)", which is a mixture of the two. Among them, Ehime's barley miso is characterized by its mellow aroma and elegant sweetness compared to other miso because of its high malted due to the abundant use of barley. In addition, barley miso is rich in dietary fiber and protein and is expected to help control cholesterol and prevent arteriosclerosis, cerebral infarction, and myocardial infarction. This miso soup made with barley miso is a healthy and nutritious dish, and is a standard home-style dish in Ehime Prefecture.
Satsuma📍 EhimeSatsuma" is a well-known local dish in Yawatahama City and other areas in the Nanyo region. Although it is a white fish, "satsuma" is made all over the prefecture, and the fish varies from region to region. Other than sea bream, satsuma is made with a variety of fish, including kozuna (red sea bream), ezo, horse mackerel, barracuda, himechi, mullet, sardines, and other miscellaneous fish, and in the mountainous areas, it is made with iroko, carp, crucian carp, and chub mackerel. In Uwajima City and Ainan Town in the southwestern part of the prefecture, barley rice was often eaten in the old days. Satsuma" is a dish that fishermen ate on their boats, and it is also called "Iyo Satsuma. There are various theories about the origin of the name "Satsuma," including that it came from Satsuma Province (Kagoshima Prefecture) and that the cross-shaped slices of rice placed in a bowl to blend well with the broth look like the family crest of the Shimazu family of the Satsuma Domain. There is also a theory that the name "satsuma" comes from "satsuma," meaning a husband assisting his wife in cooking, but it is not clear which is the true origin.
Sekka-jiru(Stone Flower Soup)📍 EhimeThis is a local dish from Oshima, Imabari City, where the stone industry flourished in the old days. "Oshima stone" from the Miyakubo district in the northern part of the island is used for building materials and tombstones, and is known as one of the best high-grade stones in Japan. "Sekka-jiru" is a local dish that conveys the stone culture of Oshima in Imabari City. It was made in Oshima's stone quarries in the old days using stones that were close at hand. It is a staff meal created by the wisdom and ingenuity of craftsmen who thought of ways to keep the body warm in the cold, freezing winter stone quarries. Konjac, also known as "grated sand," was considered an essential ingredient for masonry workers, so it was always used. More than 10 types of ingredients, along with heated stones, are used. When these stones are put in, steam rises suddenly, bubbling up vigorously. This sight resembles blooming flowers, and as the tofu placed in it appears to crumble and resemble blossoms, it's said to be called "Sekka-jiru" (Stone Flower Soup).
Sen zanki📍 EhimeSenzanki is a local dish of the Toyo region (mainly around Imabari City), where chicken cooking is popular. It is a deep-fried dish using various parts of chicken meat with bones, and is said to have originated in the Edo period (1603-1867) when pheasants were captured from Mount Chikami and deep-fried. It is said to have originated in the Edo period (1603-1867), when pheasants were captured and deep-fried on Mt. There are various theories as to how the name "senzanki" came to be used, such as "senzankiri," meaning a whole chicken cut into a thousand pieces, "enzachi," meaning fried chicken with bones, and "qingzachi," meaning fried boneless chicken, due to the pronunciation of the Chinese word. By deep frying the chicken with the bones, the flavor from the bones and the seasoning that has been marinated in advance soak in during the cooking process, resulting in a crispy fried texture and rich seasoning that is well received. It is said that soon after the end of World War II, there was a restaurant in the Imabari area that became a prosperous "senzanki" restaurant, and long lines of people formed at the restaurant to try it, and it is said that "senzanki" began to spread in the Imabari area around this time.
Shoyu-meshi📍 EhimeSince the Muromachi period (1333-1573), stir-fried soy sauce rice has been called "Shouyu meshi" and has been a popular local dish for celebrations and other occasions. It has been handed down in the Matsuyama area since ancient times. As it is a simple dish made with ingredients that common people had at hand, it was often made to entertain guests when they came to visit. It can be enjoyed throughout the year by adding seasonal ingredients such as Butterbur and Bamboo shoots in the spring, and Taro, Chestnuts, and Ginkgo nuts in the fall. These days, seafood and chicken are often added, while the traditional "Shoyu-meshi" is made mainly with vegetables and dried fried Tofu, which provides vegetable protein and at the same time gives it a rich and very tasty flavor. In the 1950s, a Bento(Lunch box) store in the town of Matsumae rearranged this recipe to create the "Shoyu-meshi” Bento box. The rich, soy-sauce flavored rice is fluffy and tasty even when cold, and the rice is topped with Chicken, Lotus root, Shiitake Mushrooms, Bamboo shoots, Royal ferns, and other vegetables that have been simmered in soup stock, making it a nutritious and satisfying meal for commuters to pick up at the station.
Tachiuo (beltfish) roll📍 EhimeTachiuo (=beltfish) is a saltwater fish of the cutlassfish family and its total length exceeds 2 meters (about 80 inches) in the largest fish. It is a tasty fish with little fishiness and fat, so even children who do not like fish can enjoy eating it. It is said that a long-established fishmonger in Uwajima City, which has been in business for 150 years, invented the tachiuo roll in 1987, in which the tachiuo is wrapped around a bamboo skewer. It has been introduced in many media and is now one of the most popular specialties of tourists visiting Uwajima. In addition to being delicious, Tachiuo (=beltfish) is also full of nutrients. Oleic acid, a component found in large amounts, plays a role in preventing oxidation in the body, and DHA, contained in the fat, helps reduce neutral fat and bad cholesterol. The abundant vitamins A, D, and E do not easily leach out when cooked, so even when grilled, the fish is delicious without losing any of its nutritional value.
Tai Somen (Sea Bream with Somen Noodles)📍 Ehime"Tai Somen" is a dish where a sea bream is simmered whole and served on large plate with boiled somen noodles. The cooking liquid from the sea bream is used as a dipping sauce or poured over the dish. This dish is particularly popular along the coast of the Seto Inland Sea, and is served with shredded omelet, sliced shiitake mushrooms and herbal condiments in the Nanyo region. Somen noodles of five different colors are often used in the Matsuyama region, where.it is said that this dish became an offering to the gods. Furthermore, there is a tradition that associates eating the thread-like somen noodles with Tanabata. This custom of eating somen on Tanabata is said to have originated during the Muromachi period and became more widespread among common people during the Edo period. The combination of auspicious somen noodles and the king of fish, sea bream, makes "Tai Somen" the ultimate celebratory dish. Thanks to its extravagant appearance, with the sea bream presented on the noodles as if swimming through white waves, the dish is often served at celebrations like weddings, house-raising ceremonies, and sixtieth birthdays. At weddings, the pairing of thin and long somen noodles, which embody the hope that the couple's happiness will go on and on, and the auspicious sea bream signifies the joyous meeting of both families and carries a lucky meaning. In the Nanyo region, the dish is known as "Tai no Menkake," while in the vicinity of Matsuyama City, it's referred to as "Taimen." “Tai Somen” is indeed a familiar dish throughout Ehime Prefecture.
Taimeshi📍 EhimeThe history of "tai meshi" dates back as far as the time of Empress Jingu's campaign in Korea. It is said to have originated when she prayed to the Kashima Myojin shrine in the Hojo district of Matsuyama City for victory in battle, and was pleased with the tai presented by the fishermen as a good omen, and cooked rice with the tai and offered it as an offering. The fish grown in the Kurushima Straits off the coast of Imabari City, located about 30 km east of this site, are caught in the fast currents of the straits, and their flesh is firm and resilient. In Imabari City and other areas in the Toyo region, the whole fish is cooked together with rice, and after cooking, the fish is broken up and mixed with the rice. The flavor of the fish soaks into the rice and combines with the elasticity of the fish meat to create a very tasty dish. In the Nanyo region, including Uwajima City and Seiyo City, raw fillets are marinated in a sauce made of soy sauce, mirin, egg, sesame, and soup stock, and the sauce is served over hot rice. The Nanyo area is close to Kyushu, and since long ago, fishermen have fished in the Hyuga Sea off the coast of Oita and Miyazaki prefectures. It is said that this dish was originally prepared by fishermen who could not use fire on their boats. Horse mackerel, which was often caught, was used in many cases, but the dish made with the flamboyant sea bream came to be called "taimeshi" (sea bream rice). Historically, in the Chuyo region, the type of tai-meshi with cooked sea bream, as symbolized in the Hojo area of Matsuyama City, was the mainstream, but today, influenced by both types of tai-meshi, there are stores that sell both types, and it is evident that people enjoy both types at home as well.
Tako Meshi📍 EhimeTako meshi or octopus rice, is said to originate from when fisherman on boats would catch octopus and then cook it with rice. Originally, the sea around Ehime's coast had a sandy seabed, with many small shrimps, crabs, and shellfish, making it a great environment for octopus to live in. In early spring, small octopuses weighing from 200 to 400 grams, called “kinome-dako” are found, which are believed to be tasty because of their firm meat. In addition, during the raining season, octopuses grow larger due to the nutrient-rich water flowing into the sea, and octopuses during this season are said to have a unique texture as well. In the Imade district of Matsuyama, there are several restaurants specializing in “tako meshi” at the harbor.
Tart📍 EhimeRepresentative confectionery of Matsuyama City. In Matsuyama City, a rolled cake-like confection with anko (sweet red bean paste) wrapped in castella sponge cake is called "Tart." In the 4th year of Shoho (1647), Sadayuki Matsudaira, the first lord of the Matsuyama domain of the Hisamatsu family, heard news of a Portuguese ship entering Nagasaki. When he went to patrol the seas near Nagasaki, he encountered a tart, a Nanban-gashi (confectionery influenced by Portuguese culture), where jam was rolled inside castella. He became captivated by the taste. Upon returning to Matsuyama, he brought back the manufacturing method from Nagasaki and added yuzu, a citrus fruit from Shikoku, as an accent, transforming it into a confection with elements of Japanese culture. The method later became a family tradition of the Hisamatsu family and spread to confectionery artisans in Matsuyama after the Meiji era. The name is believed to originate from either the Dutch word "taart," meaning cake, or the Portuguese word "torta," meaning rolled cake. Both derive from the Latin term for baked confectionery.
yakibuta tamago meshi📍 EhimeYakibuta Tamago-meshi (roast pork egg rice) is a specialty dish of Imabari City, Ehime Prefecture, and is a B-grade gourmet dish also known as 'Imabari Yakibuta Tamago-meshi'.