散策 Sansaku

Food of Yamaguchi

31 dishes

Chagayu(Tea Porridge)📍 Yamaguchi“Rice porridge,” a dish said to have originated from the Nara region, has taken root as a local delicacy in other regions outside the Yamaguchi Prefecture. At the beginning of the 17th century in Yamaguchi, Yoshikawa, lord of the Iwakuni Domain, encouraged the practice of making rice porridge to save rice, and it supposedly spread to various parts of the prefecture, including Yanai City and Suooshima Town. The rice porridge of Yamaguchi Prefecture is characterized by boiling roasted coarse tea in a tea bag in a Kanko, a special iron kettle. It has a smooth texture and is often eaten warm in the winter and cooled in the summer. Although originally passed down between the common folk as a daily meal, each family had their own elaborate secrets on how to cook the porridge, and the dish was viewed as being quite elegant. In Suooshima and the Yannai area, “potato porridge” was also popular thanks to a boom in sweet potatoes.
Chicken Chicken Gobou (Chicken Chicken Burdock)📍 YamaguchiThis dish has spread from school lunches to the entire prefecture and has become the soul food of Yamaguchi Prefecture residents. It is made by mixing bite-sized fried chicken and deep-fried Gobou(=Burdock) root with sweet and spicy sauce, and is popular among children because it goes well with rice. It originated around 1995, when a nutrition teacher at an elementary school asked for original dishes from each family, saying that the recipes for school lunches were becoming "mannered". The dish was invented based on the recipes submitted. At that time, the name "Chicken Chicken Gobou(=Burdock)" was also created, which has a good rhythm and attracts children. The name was chosen to attract children's attention to the ingredients, and to make it easy for children with allergies to understand what ingredients are being used. The taste is made possible by the sweet and spicy sauce made with sugar and soy sauce, and is loved by children and adults alike. The crispy fried chicken meat is satisfying and combines perfectly with the flavor of gobou(=burdock) root, and the inclusion of edamame (=green soybeans) adds a nice colorful touch. It is one of the prefectural foods that spread through school lunches to households and then to towns by word of mouth, and will become a local cuisine in the future.
Chishanamasu📍 YamaguchiKaki-chisha is a traditional Shimonoseki vegetable that used to be cultivated in each family's garden. It is a shriveled leaf vegetable with a moderate bitterness and a hint of sweetness. It is called kakichisha because the leaves are harvested by plucking them from the bottom, hence the name "kagu," which means "to pluck" in the local dialect. A local dish using kaki-chisha, a traditional local ingredient, is "chisha namasu," which is made by mixing chopped kaki-chisha with vinegared miso paste and sesame seeds. It is also called "chishamomom" because it is made by mixing the kaki-chisha with sesame seeds and vinegared miso. It is a popular home-style dish because it is nutritious and contains calcium and protein. However, kakichisha has become difficult to obtain in recent years, and is often substituted with sunny lettuce or green lettuce. It is also delicious when made with garland chrysanthemum. Chishanamasu" was born during the Mori period (1568-1868). It is said to have been invented by the people who were impoverished by the Battle of Sekigahara.
Fugu no Karaage📍 YamaguchiYamaguchi prefecture is famous for its fugu dishes. There are several types of pufferfish, and most have poisonous ovaries and livers. Each prefecture in Japan issues a license to professionals who are permitted to prepare the pufferfish to be eaten. In Yamaguchi, there are several good fishing grounds and fugu has been prepared and eaten in this prefecture for a long time. The Shimonoseki region is famous for tiger pufferfish, which is an expensive fish and is used for sashimi named “tessa” or “fugusashi”, and fugu hot pot dishes named “tecchiri”. In the Hagi region, purple pufferfish are caught, and this fish is known for its sweetness and chewy texture. Green rough-backed pufferfish is also caught in this region and this fish is cheaper than other kinds of pufferfish making it a popular ingredient to use at home. It is most often used to make “Fugu no Karaage”. Fugu fillets are seasoned and then deep fried in oil and the crispy outer crust, and the softness of the fish go well together. At high end restaurants that serve fugu course meals using tigerfish, the karaage is also made with this expensive fish.
Fuku Sashi📍 YamaguchiYamaguchi Prefecture's prefectural fish is the fugu, a well-known, high-end fish that is representative of the prefecture. The Shimonoseki and Hagi areas are particularly famous for their fishing grounds, and longline fishing, the mainstay of fugu fishing, was born in Yamaguchi Prefecture and has been improved over the years. The Shimonoseki area has a particularly long history of fugu eating, and is known as the home of fugu, with a high concentration of processing plants and restaurants, and natural and cultured fugu from all over the country. There was once a time when eating fugu was prohibited. This was because Hideyoshi Toyotomi issued a ban on eating fugu after a soldier died from eating fugu during his expedition to Korea. Later, Hirobumi Ito was impressed by the taste of fugu, and the ban was lifted only in Yamaguchi Prefecture in 1888. The first restaurant officially authorized to serve fugu cuisine, Shunpanro, is also famous as the site where the Sino-Japanese Peace Treaty was concluded. Nevertheless, it is said that the general public still ate fugu, and at that time it was sometimes used as an ingredient in miso soup. After the ban on eating fugu was lifted, the city of Shimonoseki, the site of the ban, developed along with fugu. In the Shimonoseki area, fugu is called "fuku" in reference to good luck and fortune, and its sashimi is called "fuku sashimi. The sashimi is sliced thin enough to be seen through, and is served in a variety of ways, such as "Kiku-zari," which looks like a chrysanthemum flower, and "Tsuru-zari," which resembles a crane.
Gobo Maki📍 YamaguchiYamaguchi Prefecture, which faces the Seto Inland Sea and the Sea of Japan, has long enjoyed the benefits of the sea, and processed foods using seafood have developed accordingly. In the Hagi area, kamaboko (fish cake) has a particularly long history, as records show that it was served at a tea ceremony in 1640 with Mori Hidenari, the first lord of the Choshu domain, as the main guest. Kamaboko is a grilled fish paste made without steaming, and the main ingredient is fresh eso fish landed in the rough seas of the Sea of Japan. A local dish using the skin of the eso fish produced in the process of making fish paste is "gobo maki" (gobou(=burdock) rolls). Many processed seafood companies in Yamaguchi Prefecture produce "gobo-maki" along with kamaboko, and each one has its own unique flavor.
Gube-jiru (Miso soup with “Gube(=limpet)”)📍 YamaguchiMishima, located about 45 kilometers north of Hagi Port in Yamaguchi Prefecture, is a small island with a population of fewer than 1,000 people. This isolated island, floating away from the mainland, serves as a crucial resting point for migratory birds, and it is renowned as a sacred site for bird watching. Once a vital hub for trade with the continent, the island retains its unique culture as a place where Sakimoris(=Japan's ancient frontier guard conscripts) were stationed.Influenced by the Tsushima Warm Current, a diverse array of seafood is harvested, contributing to the allure of local cuisine. One such dish is "Gube-jiru", a miso soup made with richly flavored shellfish. "Gube" is a member of limpet, about 2 to 3 cm in diameter, found attached to the seashore and harbor breakwaters in coastal areas. It is sometimes called "Yomegakasa (=wife's plate)" because of the shell's umbrella-like shape. In Oi, Koshigahama, and Susa, it is also called "Bebe", and is ppularly known as "Bebe soup". In Mishima, it is a local dish eaten not only in the homes of fishermen, but also in farming villages near the coast for centuries. Originally, "Gube-jiru" was a miso-based soup made by cooking "Gube" as both broth and ingredients. However, in recent times when "Gube" has become a precious commodity, people sometimes add other shellfish such as "Kamenote"(=Japanese goose barnacle) and "Niina(=Top shells)" to create the soup.
Hasu-imo no Su-no-mono (Pickled Hasu-imo)📍 Yamaguchi"Hasu-imo," a kind of Satoimo (Japanese taro), is widely found in the tropical regions of Southeast Asia. In Japan, it is cultivated in prefectures such as Kochi, Tokushima, and Okinawa. The edible part is the leaf stalk, which has small holes like lotus roots. It is rich in dietary fiber and vitamins, making it a versatile ingredient used in various cooking methods such as stir-frying, miso soup, and salads. In Hagi City, Yamaguchi prefecture, it is consumed as a pickled dish. A refreshing dish called "Hasu-imo no Su-no-mono," where "Hasu-imo" and summer-seasonal horse mackerel are mixed with vinegar. It offers a crunchy texture, providing a cool sensation. It is a popular ingredient readily available in supermarkets during the summer, and it is enjoyed as a common household dish during the summer season. The horse mackerel commonly used in "Hasu-imo no Su-no-mono" in Hagi is also one of the local specialties of the city. The seas off the coast of Hagi are abundant in high-quality feed for horse mackerel, resulting in excellent fat content. There is even a brand of horse mackerel called "Setsuki Aji." Horse mackerel is so abundant that it ranks 7th in national catch volume (according to the 2011 Statistical Survey on Marine Fishery Production issued by Ministry of Agriculture, Forestry, and Fisheries).
Hasunosanbai📍 YamaguchiIwakuni City, located in the eastmost region of Yamaguchi Prefecture, is a beautiful castle city filled with a history of scenic nature and culture. The local lotus root, an Iwakuni specialty, has nine holes unlike the eight holes a lotus root generally has. Approximately 200 years ago, a cultivator by the name of Sangoro Muramoto began growing lotus roots after returning with some from present-day Oita Prefecture. An anecdote states the fact that the lotus root resembled the emblem which belonged to the Kikkawa Clan's Iwakuni Domain had brought him joy. With the increasing number of suitable environmental conditions, including Iwakuni's warm climate and long hours of sunlight, and improving farmer efforts that came to follow, the Iwakuni lotus root's signature springy and crunchy texture was born. It has since made a name for itself, and is even being distributed both within and outside the prefecture. Iwakuni sushi is a well-known folk pressed sushi dish that utilizes Iwakuni lotus root. However, hasunosanbai was the everyday meal that common folk developed a strong familiarity with. The dish is made by mixing lotus roots, carrots, shad fish and other ingredients with vinegar. Some say the name comes from sanbaizu (a mix containing equal parts vinegar, soy sauce, and mirin), while others say that it is linked to the idea that the Japanese god of the harvest was sometimes referred to as Sanbai. Enjoy the textures of the Iwakuni lotus root to the fullest with this refreshing side dish.
Itokoni📍 YamaguchiItokoni" has been widely produced in Yamaguchi Prefecture. Although the use of sweetened azuki beans and dumplings made of white bean flour is a common feature, each region has its own unique characteristics. Especially famous is "Hagi-style Itoko-ni-ni" made in the Hagi area and other areas on the Sea of Japan coast, which is made into a cold soup. In addition to azuki beans and shiratama (white beans), shiitake mushrooms and kamaboko (fish paste) are added to the clear soup, which is typical of castle towns, by mixing kelp and other dashi with sugar, soy sauce and salt. For festive occasions, the white dumplings are reddish in color, while for other occasions, they are either all white or green in color. In areas along the Seto Inland Sea, the dumplings are boiled down until all the liquid is absorbed and sweetened. The presence or absence of vegetables and the amount of liquid varies from region to region, and in some areas it is not made at all during celebrations. There is a theory that the dish in Yamaguchi Prefecture became so called because the ingredients are simmered in the same manner as nephews and nephews. There are various theories as to its origin.
Iwakuni zushi📍 YamaguchiIwakuni City is known as the eastern gateway to Yamaguchi Prefecture. The city has a history of prosperity as a castle town of 60,000 goku of the Yoshikawa domain, and even today, it is blessed with numerous historical and cultural assets as well as beautiful nature. The famous symbol of the city is the Kintai Bridge, a five-storied arched bridge that was built some 300 years ago. Iwakuni-zushi" is one of the most famous food items in Iwakuni. It is a pressed sushi, also called "tonosama-zushi" (lord sushi), which was presented to Lord Yoshikawa of the Iwakuni Clan in the Edo period (1603-1868) and was said to be a favorite of the lord. The dish is made with gorgeous ingredients typical of a castle town, and is gorgeously stacked in three to five tiers. It has been made as a celebratory gift or an offering. In order to make a large quantity of sushi at one time, the wooden sushi frame can be as large as 60 centimeters square. When making large pieces of sushi, the craftsmen would sometimes press the sushi on top of the lid to harden it. The finished sushi is then cut into squares and served to the customers one by one.
Kabu Zou-ni (Turnip Rice Cake Soup)📍 Yamaguchi"O-Zou-ni," or simply “Zou-ni”, an essential New Year's dish, varies significantly in regional characteristics, and the ingredients and preparation methods differ from household to household. For example, in eastern Japan, particularly beyond the boundaries of Toyama, Gifu, and Aichi prefectures, it is common to use grilled square shaped mochi (rice cake), while in western Japan, there is a tendency to boil round mochi. In eastern Japan, a clear dashi (Japanese soup stock) is often used, while in Kyoto, Nara, Kagawa, and other places, it is seasoned with white miso. In Okinawa, there is no tradition of eating "Zou-ni." In Yamaguchi prefecture, there are variations depending on the region and household, but generally, the popular style of "Zou-ni" involves round mochi in a clear soy-based dashi (Japanese soup stock). "Kabu Zou-ni," widely consumed throughout Yamaguchi prefecture, particularly in cities like Hagi, is a simple regional dish made with round mochi, kabu (turnips), and trefoil as ingredients. Because the rice cake is added without baking, the soup thickens a little. Adding thinly sliced surume (dried squid), lightly tied in the soup, enhances the aroma and appearance of the soup. In the Hagi region, rice cake pounding was the role of men, although this custom has decreased in recent years. At the end of the year, the men of the household would steam glutinous rice and pound rice cakes with a mortar and pestle, while the women would do the cleaning and prepare New Year's dishes. The rice cakes were offered to the gods and Buddha and decorated the New Year's table as “Zou-ni."
Kashiwa Mochi📍 YamaguchiTango-no Sekku, May 5, is celebrated as Children's Day in modern times. Depending on the region, various sweets such as chimaki, sasamaki, and beko-mochi (rice cake) are prepared and eaten. Kashiwa Mochi, which is eaten throughout Japan, is a celebratory rice cake made of fine white rice flour and white bean flour, and filled with red bean paste or miso bean paste. The leaves of sarutori ibara, a deciduous tree of the beech family, which wrap the rice cake, have been used since the Edo period (1603-1867) to bring good luck that "the family lineage will never cease" because the leaves do not fall until new shoots appear in early summer. In Yamaguchi Prefecture, it is one of the most popular local dishes, and has many aliases such as "hoten-do-mochi," "iginoha-mochi," "puton-mochi," and "botan-mochi. In the past, it was made and eaten at home during Tango no Sekku, rice planting, and Obon festivals. It is said that the rice planting, which was done by hand, was especially hard work, and the eating of "Kashiwa Mochi" was one of the pleasures. It is also said that once the Kashiwa Mochi were made, they were distributed to next door neighbors. It is also said that it was the role of the children of the household to go to the mountains to gather the sarutori ibara leaves that were indispensable for the kashiwa-mochi.
Kashiwan📍 Yamaguchi"Kashiwan" is a regional cuisine that has been passed down in Yamaguchi Prefecture, and is eaten for ceremonies and special occasions. It is a soup made of chicken and shiitake mushroom, and the "Kashiwa" part of the name comes from the word for chicken. This dish is made by carefully simmering each ingredient, adding seasoning, then finishing in a chilled soup. It conveys the spirit of hospitality through its beautiful appearance when served in a bowl. In the past, it was customary to serve guests a main course consisting of rice, soup, pickles, and stew, then to serve a sake course after the light meal. It is said to have been served as part of the sake meal along with other small bites that could be taken as souvenirs, such as sashimi, pickles, vegetables dressed in tofu or sesame sauce, grilled fish, and simmered fish.
Kawara Soba (BBQ Soba on tile)📍 YamaguchiA representative soul food of Yamaguchi Prefecture, widely known across Japan, is "Kawara Soba" (Tile Soba). This dish is served on a hot tile, topped with cha-soba (green tea buckwheat noodles), Kinshi Tamago (shredded omelet), beef, and other ingredients, and it is enjoyed with noodle dipping sauce. Often accompanied by lemon and grated daikon radish, "Kawara Soba" offers a variety of flavors. The origin of "Kawara Soba" dates back to 1961 (Showa 36). At that time, a ryokan (Japanese inn) operator in Kawatana Onsen, who now runs a specialized "Kawara Soba" restaurant, was contemplating the need for a specialty in the area. The inspiration came from a story told by an elder about Satsuma soldiers during the Satsuma Rebellion, who supposedly grilled meat and wild plants on tiles in Kumamoto. Moreover, during the Edo period, Kawatana Onsen prospered as a therapeutic hot spring resort, and to maintain public order, ordinary people were allowed to use "kawara" (tiles) in their daily lives. Tiles were considered indispensable. There is also an anecdote about people grilling and eating various things on tiles, which contributed to the birth of "Kawara Soba." Although "Kawara Soba" disappeared with the closure of the ryokan where it originated, the dish made a comeback. Responding to the voices of customers who wanted to taste it again, dedicated restaurants opened, and it began to be offered in other ryokans and eateries. While it is a relatively recent addition to culinary history, "Kawara Soba" is expected to endure in the future of Yamaguchi Prefecture, becoming a local specialty.
Kenchou📍 YamaguchiKenchou" is a simple dish made by boiling tofu, radish, and carrot. It is a dish that has been handed down from generation to generation, and depending on the region and household, various ingredients such as taro, deep-fried tofu, konnyaku, chicken, and shiitake mushrooms may be added. It is often made in large pots and simmered over and over for several days. Because it is prepared with a sweet and spicy, slightly strong flavor, it is a good accompaniment to rice. It is also sometimes made into a soup and eaten as "kenchou-jiru. There are various theories as to its origin, one of which is the "Nagasaki Kenchon Theory. Nagasaki kenchon" is a soup or steamed dish made by stir-frying shredded vegetables and tofu. It is said to have originated after the Edo period (1603-1867) and was a dish for special occasions such as Buddhist memorial services. Another origin of kencho is the "Kamakura Kenchoji theory," which is based on a soup of stir-fried vegetables and tofu that was eaten as an everyday meal in the Kamakura period. The "Kamakura Kenchoji theory" is considered to be the most likely explanation, especially in Shimonoseki, where "Kencho" is an everyday dish and the city has a history of being a trading center.
Kujira no Nanban-ni (Simmered whale meat with seasonings）📍 YamaguchiShimonoseki City in Yamaguchi Prefecture, known for its ingrained fugu (blowfish) culinary culture, also has a long-term connection to whales, confirmed by evidence found in the excavation of whale bone fossils. During the Edo period, Shimonoseki played a significant role in supporting whaling groups financially, providing resources, and serving as a hub for distribution and consumption. In contrast, Nagato City, also in Yamaguchi, had an early start in whaling history, as evidenced by the establishment of the first whale hunting group in what is now Senzaki Bay during the Kanbun era (1672). Whales migrate south from autumn to winter, giving birth and raising their young in warm southern seas. During this periods, fishing activities were conducted. The scale of whaling was described by the inscription on the back of the monument called 'Spirit of the Whale Scales', which states the capture of over 2,800 whales in the Kawajiri region alone from 1698 to 1910. Due to a drastic decrease in whale numbers, whaling activities ceased in 1910. However, whales, which had brought prosperity to the region, became objects of worship. Some whales captured were found to be pregnant, leading to the establishment of graves and memorial services at Kougen-ji, which continue to this day. In areas that prospered from whaling, whale meat is still widely consumed. A notable dish is "Kujira no nanban-ni", which uses not only the red meat but also the skin of the whale. It is a warm and nutritious dish simmered in a miso soup.
Kujira-no-tatsutaage (Deep fired Whale)📍 YamaguchiIn the Sanin region facing the northern side of the Chugoku region, there is a custom of eating whale on Setsubun, with the wish of "eating something big to grow old gracefully" or "eating something big to ward off evil spirits." Among them, Yamaguchi Prefecture has a long-standing connection with whales. Nagato, in particular, has a history of whaling, thriving as a town with whales until the end of whaling in 1910. Even now, the people have faith in whales that brought prosperity and conduct annual ceremonies. In the Edo period, Shimonoseki, which was a port of call for Kitamae ships, played a role as a "distribution base," sending whale meat and oil captured in Nagato and Hagi through wholesalers in Shimonoseki to Kyushu, Hokuriku, and Kansai. The substantial involvement dates back to the Edo period when maritime trade became active. Instead of engaging in whaling directly, Shimonoseki provided funds and resources to whaling groups, supported them with capital, and played a role in distribution. It was also a consumption area, leading to the establishment of a whale-eating culture. In 1958, the Taiyo Gyogyo's whale-operated restaurant "Nisshin" reportedly offered as many as 25 whale dishes. One of the nationally famous whale dishes is likely Kujira-no-tatsutaage (Deep fired Whale). This menu, widely used in post-war school lunches, was known as the "Champion of School Lunches." It is a dish where red meat is marinated before being fried to a crispy texture, offering a deep and rich flavor with each bite. In Shimonoseki, it remains a beloved item in restaurants.
Natsu-mikan gashi (Summer Mandarin Orange candy)📍 YamaguchiEach prefecture selects a prefectural flower that best represents the region. For Yamaguchi Prefecture, the native Summer Mandarin Orange from Ohibi in Nagato City was chosen. The Summer Mandarin Orange blooms fragrant white flowers in May, followed by yellow fruits known as "daidai," which are not only loved for their appearance but are also consumed as food. Particularly in Hagi City, harvesting takes place in early May, and souvenirs processed into jelly, juice, jam, and more are sold. Summer Mandarin Oranges were introduced to Hagi in the early years of the Bunka era (1804–1818) and were initially used as a substitute for yuzu. Hagi was a flourishing castle town at the center of political and economic activities for the Choshu Domain. However, when the domain's headquarters moved from Hagi to Yamaguchi in 1863, the townspeople of Hagi faced economic hardships. To alleviate the situation, Kobata Takamasa, who held key positions in the new government, stepped forward. He sowed Summer Mandarin Orange seeds in the abandoned samurai residences and distributed saplings to the samurai, leading to the widespread cultivation of Summer Mandarin Orange orchards throughout the town and establishing it as a local specialty. In Hagi, the tree that bears both new and old fruits is called "daidai," and this is how "daidai kashi" treats the peel of Summer Mandarin Oranges as a precious ingredient. During times when sweet treats were scarce, these snacks were highly valued and continue to be made in many households today.
Noppei📍 YamaguchiThis local dish, called “Noppei” or “Noppei-jiru (Noppei soup),” can be found throughout Japan, but the ingredients used can vary from region to region. The traditional style of “Noppei” in the city of Hagi (a “jokamachi” or “castle town” during the feudal era, which existed to serve a feudal lord's castle), in Yamaguchi Prefecture, is not only served regularly in common households, but is also a dish that is served during festive and Buddhist ceremonial events, or as a delicacy to welcome guests. In other words, it is an indispensable part of everyday life. Since “Noppei” is often made during winters, in the Hagi region the primary ingredients became root vegetables such as satoimo, gobo, renkon, and carrots, commonly resulting in a slightly thickened sauce. In the past, kudzu starch was used as a thickening agent, but nowadays the use of potato starch or wheat flour is more common. In Hagi, when serving “Noppei” at Buddhist ceremonial events, it is prepared as a vegetarian dish, often by omitting the chicken and adding ginkgo nuts. In the neighboring village of Fukue (now incorporated as a part of Hagi), it was prepared with excess broth.
Nuta📍 Yamaguchi“Nuta”, eaten all over Japan, is generally made with green onions and vinegared miso. It is a local dish that demonstrates the uniqueness of the ingredients used in each region. In the Kitaura region of northern Yamaguchi Prefecture, it is often made with a combination of green onions and obaike. Obaike is made by slicing and parboiling the tail of a whale. It is rich in gelatin and has a crunchy, chewy texture. Whaling has been popular in the Kitaura region, which includes Nagato, since the Edo period, and every part of the whale was used entirely, giving the common people many opportunities to eat whale meat. It is said that in the Kitaura area, nuta with obaike added to it was born from this background. In the Hagi area, it is also called “negiae,” and depending on the region, octopus, squid, shellfish, etc. may be used instead of obaike.
Ogousan Dango-jiru（Glutinous rice flour dumplings in soup)📍 YamaguchiThe dish made with kneaded wheat flour dough in a soup, known as "Suiton" or "Dango-jiru", is a regional specialty enjoyed throughout Japan. In Yamaguchi Prefecture, specifically in the southern part facing the Seto Inland Sea in Tabuse Town, Kumage district, there is a dish called "Ogousan Dango-jiru" that has been passed down. In this region, a newly-wed wife is referred to as "Ogousan", and this dish is traditionally prepared for a bride who has given birth. The belief is that consuming this dango-jiru will promote abundant breast milk and contribute to the healthy growth of the child. There is a custom in some areas to shape Dangos(=dumplings) differently based on the newborn's gender, using cocoon shapes for boys and round shapes for girls. What is different from "Suiton" and "Dango-jiru" in various regions is that the Dangos are made in advance, instead of being put directly into the boiled soup. After kneading and shaping the wheat flour into Dangos, they are boiled, cooled in cold water, and then added to a broth with plenty of vegetables. In Tabuse Town, white miso is used, resulting in a gentle flavor.
Ohira📍 YamaguchiOne of the most famous foods in the Iwakuni region is a dish called “Ohira”―so named because it is served in a large, flat lacquer ware bowl (the term “Ohira” is a combination of two characters―“o” which means large, and “hira” which means flat) topped with a lid. It is a hearty stew featuring ingredients such as chicken, satoimo, renkon, nagaimo (Chinese yam), shiitake mushrooms, gobo (burdock root), and koya-dofu (freeze-dried tofu), and served with plenty of broth. It is a dish often served during large gatherings, such as ceremonial occasions like weddings and funerals―and in such instances, the Ohira bowl can have a diameter as large as 50 cm. Traditionally, the contents of the Ohira are served up in small plates to individual diners. Since it is a lightly flavored, soup-based dish, it is common to consume both the ingredients and the broth together. Together with the luxurious and decorative “Iwakuni Sushi,” Ohira is considered an essential culinary element in celebratory events.
Takenoko-no-misoni (Simmered Bamboo shoot in Miso)📍 YamaguchiBamboo shoots, which signal the arrival of spring, are in season from March to May. They grow rapidly and quickly turn into bamboo, making fresh bamboo shoots a rare spring delicacy enjoyed for only a limited time. However, preserved bamboo shoots, such as those in water, are available throughout the year, and it is a familiar ingredient on Japanese dining tables. Western Japan, including Fukuoka and Kagoshima prefectures, has a high production volume (based on agricultural, forestry, and fishery output data for the first year of Reiwa), and in Yamaguchi Prefecture, bamboo shoots, especially those from Iwakuni, are highly regarded. They are enjoyed in various dishes such as Tosani (simmered dish with wakame seaweed), stir-fries, and Takenoko-no-misoni (Simmered Bamboo shoot in Miso).
Tsushima📍 Yamaguchi"Tsushima" is a traditional local dish passed down in the Shūnan region, including Shūnan City in the southeastern part of Yamaguchi Prefecture. There are various theories about its origin, but it is said to have been created during the Edo period when fishermen in Kushi-gahama, Shūnan City, were tasked with guiding Korean trade envoys. At that time, the diplomatic contact point for the Korean trade delegation was the Tsushima domain (Nagasaki Prefecture), which led to the dish being named "Tsushima." It was commonly prepared as a vegetarian dish for Buddhist memorial services and other occasions in households. Since the Edo period, it has also been highly regarded as a non-perishable food with a long shelf life, suitable for serving to guests. Hence, each of the non-perishable ingredients are thoroughly cooked. Although it may appear similar to "Shira-ae" (a tofu and vegetable salad), the tofu is boiled in before use. It is then combined with other ingredients, such as pre-seasoned dried shiitake mushrooms, shredded carrots, burdock root, and dried shrimp, along with seasonings like bonito stock and soy sauce. In the Shūnan region, it is often enjoyed during summer, especially during the Bon Festival. For those who have left their hometown, it remains a beloved taste of home.
Uiro (Sweet Steamed Cake)📍 Yamaguchi”Uiro" is known to be produced in Nagoya, Kyoto, and Odawara. Nagoya is particularly famous for its efforts to procure raw materials amid postwar shortages and to make Japanese sweets, which were then sold throughout the country. Yamaguchi prefecture is also known as a production center for such "Uiro". Nagoya's "Uiro”, which is mainly made from rice flour and sugar, is a steamed confectionery with a chewy texture and heavy weight. However, Yamaguchi prefecture's "Uiro" is made with bracken flour, which gives it an elasticity and a chewy texture. The one in Yamaguchi is also characterized by its unique smoothness, described locally as "Ottori" (=gentle). It is said to have been popular since the Muromachi period (1333-1573), and is a traditional confectionary loved by people in Yamaguchi prefecture for a long time. Although they are popular as daily tea cakes, they are also prized for their elegant sweetness and unique flavor and are used for souvenirs and wedding gifts. Specialty and traditional sweet shops may also sell variations that include "Mattcha"(=powdered green tea), red bean, chestnut, "Yuzu"(=small Japanese citrus fruits), and other ingredients.
Uni-meshi(Sea urchin rice)📍 YamaguchiThe coastal areas of Hagi in Yamaguchi prefecture are a treasure trove of seafood. Sea urchin, a spiky marine creature known for its strong sweetness and rich flavor, is frequently caught, boasting the 7th highest production volume in the country (according to the 2016 Statistical Survey on Marine Fishery Production issued by Ministry of Agriculture, Forestry, and Fisheries). "Murasaki" (=purple) sea urchins and "Bafun" (=horse-dung) sea urchins are landed. Of note is the "Aka" (=red) Uni, which is harvested from early spring to summer. The sea urchins landed off the coast of Hagi, where abundant seaweed serves as their food source, boast exceptional quality in terms of sweetness, aroma, and richness. Due to their high quality, they are considered a luxurious food item and are not commonly found on the daily dining table. However, it is said that when entertaining important guests, they would serve it as "Uni-meshi" (=sea urchin rice). "Uni-meshi" is a dish that differs from "Uni-don," which is a bowl of rice topped with fresh sea urchin. It is a type of rice dish where sea urchin and rice are cooked together, creating a flavorful blend with the aroma of the sea, and a robust taste and sweetness.
Unohanakizushi/tozushi📍 YamaguchiThe Kitaura area in northern Yamaguchi Prefecture facing the Sea of Japan has fertile fishing grounds and a history of supporting people's livelihoods through fishing, and this is reflected in the local cuisine. In particular, sardines are caught in large numbers regardless of the season. A particularly unique local dish made with sardines is “unohanakizushi”, also known as “tozushi” or “dakizushi”. Its main characteristic is that it uses okara (unohana) instead of sushi rice, and it is common to use sardines prepared with vinegar for the topping. In Hagi City, fish caught at the time, such as red mullet and horse mackerel, are sometimes used instead of sardines. Each household has its own version, but it is common practice to wrap okara in vinegared fish. Both sardines and okara are cheap and easy to make, and they were also valued as preserved foods. It is easy and quick to prepare and serve to unexpected guests, and it has a flavor that goes well with sake, making it a popular dish to entertain guests with.
Wakame musubi📍 YamaguchiFacing the Sea of Japan, Hagi City in Yamaguchi Prefecture is a treasure house of marine products such as yellowfin puffer fish, amadai (Pacific bluefin bream), and settsuki horse mackerel. Among these, wakame seaweed heralds the arrival of spring in the Hagi area. In this area, freshly harvested wakame seaweed is hung to dry along the coast in the spring. The pleasant smell of the ocean spreading its fragrance is a well-known spring scene among the locals. The dried seaweed is then eaten as "wakame musubi," a type of rice ball topped with wakame. In the past, many families used to go to the sea to pick wakame seaweed by themselves, chop it up after it was dried, and put it in cans. Dried wakame could be served as it is over rice, but it was often added to lunch boxes as "wakame musubi," and it is still loved today as a taste of one's hometown. The history of this dish dates back to the Edo period (1603-1867), when it was served at an inn in Yashima during the Edo period (1603-1868). There is an anecdote that a maid was surprised when she saw a samurai from the Choshu domain sprinkling chopped wakame she had brought with her on top of rice, saying, "Samurai from Choshu eat rice with tea leaves on it.
Wakame no shoyu-zuke (Marinated wakame seaweed with soy sauce)📍 YamaguchiWakame seaweed is cultivated through aquaculture in all prefectures in Japan that have oceans. Yamaguchi Prefecture ranks 11th in the country for its landed quantity, and it is particularly abundant in cities like Hagi and Nagato (according to the Ministry of Agriculture, Forestry and Fisheries, 2017 'Sea Fishery Production Statistics Survey'). Especially in Hagi City, wakame is harvested in early spring. Hagi Bay features underwater rocky reefs called "Se" and "Guri", where the flow of seawater is disrupted by collisions with the flat sandy seabed, lifting up nutrient-rich sand and mud. Plankton thrives in this nutrient-rich environment, thanks to sunlight, and seaweeds like wakame grow exceptionally well. Additionally, migratory fish such as horse mackerel gather in the vast sea, providing habitats for sea urchins and turban shells. Various seaweeds, including wakame, are not only utilized as processed goods, with nori being made into sheet form and wakame into dried wakame, but also incorporated into dishes like the famous "Wakame-musubi," where chopped wakame is sprinkled on rice balls. Wakame is commonly prepared as a side dish at home, and "Wakame no shoyu-zuke" is one such dish.It is served raw, after being soaked in soy sauce to remove the bitterness, and is also a valuable preserved food".
iwakunizushi📍 YamaguchiIwakuni Zushi is a type of pressed sushi made in the area around Iwakuni City, Yamaguchi Prefecture.