Okayama

  • Barazushi

    Okayama's feast sushi with Seto Inland seafood and seasonal vegetables colorfully scattered over sushi rice.

    Said to originate in Momoyama period when commoners mixed ingredients into vinegared rice to look luxurious during domain's frugality ordinance. Ingredients include over ten varieties such as Spanish mackerel, shrimp, conger eel, lotus root, and kinshi tamago, indispensable for festivals and celebrations. Also famous as ekiben 'Matsuri-zushi,' sweet vinegared rice and colorful presentation evoke travel atmosphere.

  • Demi-katsudon

    Western-style katsudon with pork cutlet generously topped with rich demiglace sauce.

    Born in Okayama City when Western food culture spread in early Showa period. Sweet-savory demiglace sauce and crispy cutlet with shredded cabbage combine exquisitely. Not bound with egg so hearty, gathering wide support from students to office workers.

  • Kaki-oko

    Okonomiyaki generously filled with oysters from Hinase.

    Born as fisherman's meal in winter at Hinase-cho, Bizen City where oyster fishing is active. Plump oysters and savory sauce are perfectly compatible. During peak season October to March, can enjoy tasting comparisons at over ten specialty shops in town.

  • Hiruzen Yakisoba

    Hiruzen Plateau's local yakisoba featuring miso sauce and parent chicken.

    Said to be conceived at Hiruzen Plateau drive-in, with rich miso sauce being aromatic. Combines chewy parent chicken meat and highland cabbage, finishing with mountain pepper is authentic style. Rose to nationwide fame by winning B-1 Grand Prix in 2011.

  • Tsuyama Horumon Udon

    Stamina-style udon with beef offal stir-fried on griddle and coated in thick sauce.

    Born as innovation to deliciously eat fresh internal organs in Tsuyama, which was cattle and horse distribution center. Miso-based sweet-spicy sauce and fatty umami coat chewy thick noodles to whet appetite. About 50 shops belonging to noren association promote with unified sauce.