Ehime
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Uwajima Taimeshi (Sea Bream Rice)
Fisherman's dish where raw sea bream sashimi is mixed with special sauce and raw egg, poured over hot rice.
Fresh red sea bream from Uwa Sea is sliced thin, mixed with sweet-savory soy-based sauce, raw egg, and condiments into a "sauce," then generously placed on white rice. This Nanyo region unique style combines sashimi texture with rice for hearty eating. Said to be devised by fishermen aboard ships, it's enduringly popular with seafood lovers inside and outside the prefecture.
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Matsuyama Taimeshi (Cooked Rice)
Elegant cooked rice with whole sea bream cooked in kelp broth.
Popular taimeshi in Chuyo and Toyo regions involves placing a whole red sea bream on rice and cooking in an earthen pot or kettle. Sea bream umami permeates the rice; flaking and mixing the flesh creates a fragrant feast. A staple for celebrations and special occasions, with secret broth and ingredients varying by household.
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Jakoten
Ehime soul food made by mincing small fish whole with bones and deep-frying.
Caught in Uwa Sea, fish like firefly squid and lizardfish are ground whole, formed into boards, and deep-fried. Crispy outside, fluffy inside texture; lightly grilling enhances aroma. Versatile for oden, udon ingredients, and sake accompaniment.
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Mikan Orange Juice
Prefectural drink with 100% fresh juice from taps!?
Centered on prefectural-grown mandarin oranges, varieties like Iyokan, Setoka, and Kanpei are generously squeezed. Facilities offer tap juice experiences. Variety-specific taste comparisons are enjoyable, with souvenir bottles popular.
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Goshiki Somen (Five-Color Noodles)
Colorful hand-stretched somen dyed with natural colors like indigo, plum, and matcha.
Utilizing traditional hand-stretching techniques from Imabari City since Edo period, five colors and flavors—seaweed salt, yuzu, black sesame—bundled into gorgeous dried noodles. Valued for celebratory meals and summer gifts, coloring the table with firm texture and vibrant hues.