Shikoku– category –

Katsuo is a member of the bonito family and is characterized by its sharp teeth, but have you ever wondered what kind of fish it is? So, this time, let's explain about Katsuo. We will also introduce how to eat it deliciously, so please c...

Eaten in Imabari City (Toyo) and Matsuyama City Hojo (Nakayo), "sea bream" (tai meshi) is a local dish made by cooking a whole sea bream in a clay pot or kettle. "Tai meshi" in Uwajima City (Nanyo) is a fisherman's dish in which sea brea...

We often say "Speaking of udon, Sanuki udon in Kagawa Prefecture", but what is the difference between Sanuki udon and other udon? Have you ever wondered? In this article, we will introduce the characteristics of Sanuki udon and how it di...