Yamaguchi

  • Fugu Sashimi (Tessa)

    Translucently thin-sliced tiger pufferfish sashimi. Shimonoseki's winter delicacy.

    A luxury ingredient delivered from Shimonoseki's Nanpudai Market, boasting Japan's largest handling volume. Arranged like chrysanthemum flowers with skilled fugu knives, offering subtle yet deep umami. Enjoyed refreshingly with condiments like scallions and momiji-oroshi with ponzu sauce, with the classic course ending in rice porridge.

  • Kawara Soba

    Local dish of green tea noodles and ingredients crisped on heated roof tiles.

    Conceived by a Kawatana Onsen inn based on the Meiji-era anecdote of soldiers grilling wild grass on roof tiles during the Satsuma Rebellion. The hot tile crisps the noodles, enjoyed with beef, kinshi-tamago, lemon, and seaweed in special dipping sauce. Home-use sets are also popular souvenirs.

  • Iwakuni Sushi

    Festive local dish of multi-layered pressed sushi cut into portions.

    Originated as preserved food of the Iwakuni Domain. Rice, lotus root, vivid kinshi-tamago, shiitake, and denbu are layered in a large wooden frame and pressed, completed like a single painting. Still served at homes and inns as ceremonial food.

  • Ube Ramen

    Local ramen featuring ultra-rich pork bone soup and soft noodles.

    Born in Ube, which prospered as a coal mining town, evolved into a rich flavor loaded with back fat to satisfy workers' hunger. Black mayu oil and soy sauce tare vary by shop, adding accents. Many late-night shops make it a popular final dish.

  • Natsumikan Sweets

    Refreshing Japanese-Western sweets using Hagi's specialty natsumikan.

    Natsumikan grown at Hagi's samurai residences are fragrant with attractive bitterness. Long-loved as souvenirs including candied peel, agar-wrapped 'Natsumikan Marudzuke', and marmalade.