Yamaguchi

  • Yamaguchi Uiro

    Chewy uiro made with bracken starch.

    Unlike Nagoya's rice flour uiro, made primarily with bracken starch for delicate flavor. Rich variety including matcha, azuki, and natsumikan flavors.

  • Ganryu-yaki

    Shimonoseki specialty taiyaki filled with tsubuan.

    Named after Ganryujima, the duel site of Miyamoto Musashi and Sasaki Kojiro. Popular for moist dough and elegant sweetness using Hokkaido azuki beans.

  • Fugu Senbei

    Fragrant thin crackers kneaded with fugu extract.

    A classic souvenir with lightly spicy seasoning that pairs well with beer. Individually wrapped for easy distribution.

  • Dassai Mini Bottle

    180ml bottle for casual enjoyment of Junmai Daiginjo.

    Easy-to-finish size during travel, well-received as overseas souvenirs. The 39% polished type is mainstream.

  • Uguisu Mochi (Kamataya)

    Soft gyuhi mochi made by Yamaguchi City's long-established shop.

    Elegant sweetness of gyuhi wrapped with bean paste and dusted with matcha kinako. Short shelf life but exceptional fresh fluffy texture.

  • Natsumikan (Summer Mandarin)

    Fragrant citrus originating from Hagi.

    Discovered on Omijima Island in the late Edo period, the Hagi Domain planted them throughout the castle town, spreading their cultivation. Diverse processed products utilize the peel's bitterness, and it's designated as the prefectural flower.

  • Iwakuni Lotus Root

    Rare lotus root with 9 holes.

    Grown in Nishikigawa River's underground water, making it soft and sweet. Essential as an ingredient in Iwakuni Sushi, also enjoyable for its crunchy texture in fried or simmered dishes.

  • Hanakkori

    Yamaguchi's original broccoli x choy sum hybrid vegetable.

    Tender stems with sweetness make it ideal for stir-fries and ohitashi. Peak shipping season from winter to spring.

  • Tiger Pufferfish (Torafugu)

    Premium fish Shimonoseki takes pride in.

    Nanpudai Market accounts for about 80% of national market share. Only licensed chefs with expertise can prepare it, served in diverse ways including sashimi, hot pot, and fried.

  • Dassai

    Junmai Daiginjo with worldwide popularity.

    Sake brewed by Asahi Shuzo in Iwakuni City Shuto-cho. Characterized by high polishing ratio including 39% polished, with fruity aroma and clean finish praised overseas.

  • Yamaguchi Kamaboko

    Board-mounted kamaboko with firm elasticity.

    Chikuwa and steamed kamaboko produced mainly in Hagi and Ube, popular as gifts. Unlike Kanto region, uses lizardfish as main ingredient with strong bite.

  • Ouchi Lacquerware

    Lacquerware associated with the Ouchi clan.

    Gorgeous design depicting peonies and phoenixes in gold maki-e on vermillion lacquer. Popular as souvenirs including vases, chopsticks, and cups; designated Traditional Craft by Minister of Economy, Trade and Industry.

  • Mishima Beef

    Rare native Japanese wagyu.

    Bloodline preservation cattle raised only on Mishima Island in Hagi City. Annual shipment of only a dozen head, known as a phantom brand.

  • Hagi Yuzukichi

    Citrus intermediate between yuzu and vinegar mandarin.

    Characterized by refreshing acidity, popular as ponzu and drink ingredient. High transportability has attracted metropolitan attention in recent years.

  • Choshu Black Kashiwa

    Yamaguchi original chicken registered as local chicken.

    Low-fat red meat with rich umami. Penetrated local izakaya menus as charcoal-grilled or mizutaki.