Chugoku & Shikoku Street Food

7 dishes in Japan

7 street foods from Chugoku & Shikoku, Japan: Hiroshima-yaki, Sanuki Udon, Momiji Manju, Onomichi Ramen and Imabari Yakitori and more. Each one has its own page with the story behind it and what to look for.

Street foods of Chugoku & Shikoku

Hiroshima Original · Layered, Not Mixed Hiroshima-yaki It grew from issen yoshoku, a prewar snack of thin batter folded over scallions sold cheaply to children; cabbage and noodles were added after the… A thin crepe of batter is laid first, then piled with shredded cabbage, bean sprouts, pork belly, a portion of griddle-fried yakisoba noodles and a fried egg, stacked layer by layer on the… Kagawa Obsession · Chewy Wheat Noodles Sanuki Udon Kagawa has more udon shops per head than any other prefecture, and at its bare-bones self-serve shops customers warm their own noodles in hot water… Firm, springy wheat noodles, traditionally kneaded underfoot for extra chew, are served either hot in a light soy-dashi broth or cold with a dipping sauce, often finished with grated… Miyajima Souvenir · Maple-Leaf Cake Momiji Manju A popular story links it to Prime Minister Ito Hirobumi, who is said to have joked that a teahouse girl's hand looked like a maple leaf good enough… A castella-style sponge batter is baked in a small maple-leaf iron mold and filled with sweet red bean paste (or, in modern versions, custard, chocolate or cheese), sold warm from stalls… Port Town Bowl · Back-Fat Soy Broth Onomichi Ramen Chunks of chopped pork back-fat float on top and slowly melt into the broth as you eat, so the soup gets richer with every bite instead of cooling… Flat, slightly curly noodles are served in a clear soy-sauce broth built on chicken stock and small local fish, topped with chunks of chopped pork back-fat that slowly render into the… 🍢 Ehime Original · Iron-Plate Skewers Imabari Yakitori The signature order is kawa, chicken skin pressed flat on the iron plate until it turns crisp and crackling. Skewered chicken, pork or offal is cooked pressed flat against a hot iron plate, often under a heavy metal press, then brushed with a sweet-savory soy tare, producing a seared, slightly… Miyajima Shrine Street · Grilled Oysters Yaki-gaki (Miyajima Grilled Oysters) Hiroshima Prefecture farms around 60 percent of Japan's oysters, mostly on bamboo rafts in the Seto Inland Sea. Oysters in the shell are set on a hot grill at the entrance of open-fronted shops along Miyajima's Omotesando shopping street, cooked until they open in their own juices and eaten on the… Ehime Fish Cake · Bones and All Jakoten (Fried Fish Cake) Local history credits Uwajima's first lord, Date Hidemune, with bringing a fish-cake maker from Sendai in 1615, which led to the first jakoten. Small whole fish are ground with skin and bones, mixed with flour, egg and salt, shaped into flat ovals and deep-fried; sold hot by the piece at places like the Doya fish market in…

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