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From Marbled Beef to Ramen - 5 Dishes to Enjoy in Tokushima

From Marbled Beef to Ramen - 5 Dishes to Enjoy in Tokushima

Translated by MATCHA-PR

Written by MATCHA-PR

Tokushima 2016.03.16 Bookmark

Tokushima prefecture in Shikoku is an area with beautiful nature and many Japanese traditions. From dishes that use fresh fish and ingredients from the sea to ramen, there is a large variety of local cuisine that no one would want to miss when coming to T

Tokushima prefecture (徳島県 Tokushima ken) in Shikoku island is an area with beautiful nature and many Japanese traditions.
From fresh seafood dishes to ramen, there is a large variety of local cuisine you should definitely enjoy when coming to Tokushima. In this article, we will introduce a selection of Tokushima cuisine that one would hardly get the chance to taste in Tokyo.

1. The Naruto Sea Bream

The Naruto sea bream (鳴門鯛 narutodai), which grows in the strong tidal currents of Naruto Strait, is highly appreciated for its meat and just right proportion of fat. We recommend you to enjoy it just as it is, as sashimi. It is also delicious if fried. Especially in spring during the spawning season, the quantity of fat contained by this fish increases, which makes it even more delicious.

This is Naruto Strait (鳴門海峡 Naruto kaikyō), located between Naruto city and Awaji islands, where the Kii Canal meets the Seto Inland Sea. Naruto Strait is along with the Strait of Messina in Italy and the Seymour Narrows located between America and Canada, one of the three straits with the largest tidal currents in the world. As the speed of the currents may reach even 15-20km/h, whirlpools often develop here with some of them reaching even 20 m in diameter. The best time to see whirlpools is an hour before and after the high tide and the low tide. Whirlpools emerge especially during the spring and autumn tides.

2. The Best Three Types of Meat in the Awa Region

Awa no sanchiku 阿波の三畜 refers to the three types of livestock raised in Tokushima: Awa beef (Awa gyū), Awa pork and Awa chicken (Awa odori). "Awa beef" refers to the meat obtained from verified Japanese black cattle. Moreover, only high-quality meat, which ranks on the 5th or 4th place in a certified meat quality ranking, is allowed to be named "Awa beef". A soft texture, sweet taste, and soft marbled fat are the main characteristics of Awa beef.

Awa pork is high quality pork meat obtained from chicken raised on carefully selected feed and following well researched raising methods. It is a well balanced type of meat, both soft and with a rich texture. The fat it contains is responsible for its delicious taste.

The Awa chicken are raised with care in a natural environment. The meat has a delicious, concentrated taste and a rich texture. The countrywide demand for Awa chicken is larger than in the case of other chicken varieties.

This picture shows the traditional Awa odori (阿波おどり) dances of Tokushima. Its name is pronounced exactly as the name of the chicken meat : Awa odori (阿波尾鶏), so be careful not to confuse them.

The Awa odori dance is an event with a tradition that spans over more than four centuries. In recent years, there have been requests for Awa odori dances to be performed at international events. The Awa odori dance has become famous enough as to be mentioned together with the Rio Carnival. It is a very energetic dance. The Awa odori Festival held each year between the 12th-15th of August in Tokushima city is the largest festival Awa odori event in Japan, and is visited each year by as many as one million people, both from Japan and from abroad.

3. Tokushima Ramen

The one B-rank dish that Tokushima takes pride in is Tokushima ramen. The soup is usually made out of a pork bone and soy sauce base. To this, adds pork meat as topping. By adding a raw egg to the topping, you will be able to notice a difference in taste, so you ca enjoy your dish two times.

Read also: Japanese Encyclopedia: B-rank Gourmet

4. Pirate Food

Pirate Food here is nothing else than grilled fish. Although it is simple, it is a dish that allows you to enjoy the taste and the freshness of seafood that is specific to this southern region.

5. Dekomawashi

This is a dish made by placing kon'yaku, tōfu, and potatoes on skewers, dipping them into miso-dare (a sauce made with miso paste), then grill them over the fire in the irori. The shape of the ingredients on the skewers resembles that of a deko puppet (puppet used in a Japanese traditional puppet show), that is why it is called dekomawashi. It is also a nice experience to be able to eat the food fried on the skewers while still hot.

The local food with such beautiful nature tastes even better when breathing the fresh air of the very place.

Sponsored by Tokushima Prefecture

The information presented in this article is based on the time it was written. Note that there may be changes in the merchandise, services, and prices that have occurred after this article was published. Please contact the facility or facilities in this article directly before visiting.

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