Tokushima

  • Tokushima Ramen

    Tokushima soul food featuring rich pork bone soy sauce soup topped with raw egg.

    Variations exist called brown, yellow, and white styles, with brown style characterized by sweet-savory pork belly and raw egg. Popular eating style mixes semi-cooked egg for a sukiyaki-like experience, even served over rice. Many shops operate late-night, making it a local favorite for post-drinking meals.

  • Tarai Udon

    Regional udon eaten communally around a large cedar tub about 1 meter in diameter.

    Thick, soft noodles dipped in sweet chicken and bonito broth. Originated from farmers in former Yoshinogawa Town during busy farming seasons, perfect for lively family and group dining.

  • Handa Somen

    Hand-stretched somen noodles with strong texture and thick strands.

    Traditional specialty from Handa district in Tsurugi Town since Edo period. Noodles around 2.5mm thick resist overcooking, suitable for hot noodle dishes and champuru stir-fries. Popular as gift items with fans nationwide.

  • Awa Odori Chicken Charcoal Grill

    Tokushima-raised local chicken Awa Odori Chicken grilled boldly over charcoal.

    Low-fat with firm red meat and pleasant chewiness. Local style enjoys natural flavors with salt and yuzu pepper. Fried chicken and oyakodon rice bowls also popular menu items.

  • Naruto Sea Bream Sashimi

    Brand sea bream with exceptionally firm flesh raised in Naruto whirlpools.

    Rapid currents produce tight flesh with elegant sweetness and satisfying texture. Spring to early summer cherry-colored sakura-dai is prized, with blanched preparation and sea bream rice also excellent.