Ehime is home to many popular local products including the well-known Mikan orange grown thanks to the region’s plentiful sunshine and mild sea breezes.
Enjoy tasting the specialties and products grown in the local bounties of the sea, mountains and natural surroundings.

Mikan (Satsuma)

The Mikan of Ehime are a perfect balance of sweet and sour. Their full flavour is a result of the perfect natural growing conditions of sunshine, sea breezes, and mild temperatures. Approximately 40 varieties of citrus fruits including Mikan are grown in Ehime – the largest number of varieties in all Japan! Ehime also leads the nation in production volume of citrus fruits. As the picking season varies, several varieties of Mikan are available throughout the year. Don’t miss trying the wide range of products made with Mikan such as fresh juices, ice cream, jelly and more.
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Tai (Sea Bream)

Taimeshi (sea bream rice) is a traditional local specialty of Ehime, the source of the majority of Japan’s sea bream. The eastern (Imabari and Matsuyama) and southern (Uwajima) areas each have their own distinctive recipes. Taimeshi in the east consists of rice cooked with a whole sea bream, while Taimeshi in the south is a dish of fresh sea bream sashimi dipped in a mixture of soy sauce and egg on a bowl of white rice. Another specialty is Tai Somen (sea bream noodles), a dish of sea bream cooked with a salty-sweet sauce and served with fine noodles.
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Yakitori

Yakitori in Ehime is completely different from that served elsewhere in Japan. Here, rather than being skewered with a kushi, Yakitori is grilled on a hot plate while being pressed on by second hot plate with a handle (known as a “press”). As this process removes extra fat from the chicken skin, the Yakitori ends up with a deliciously crispy crust. Enjoy some with a glass of beer!
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Champon

“Champon” refers to the mixing various ingredients. As the name suggests, the Champon noodle dish consists of a range of ingredients in a soup. The local specialty, Yawatahama Champon is characterised by its “light soup”, a broth made with chicken bones, bonito and Kombu (a kind of seaweed). Generally it is made with thick straight noodles, topped with “fried meat and vegetables” (usually pork and vegetables such as onions and carrots fried with plenty of pepper). The port city of Yawatahama has many restaurants serving Champon.
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