Eating in Ehime
Try these dishes while you are here.
Try these dishes while you are here.
Order the first one and work down the list.
We recommend ordering this one first.
Sea bream on rice — two versions: simmered whole in Matsuyama, or raw with a beaten egg in Uwajima.
Small fish ground whole, bones and all, and fried into a flat cake. Eaten hot at the stand.
The prefecture grows a great many citrus varieties, and the juice comes out of taps in some places.
Three coloured bean-paste dumplings on a skewer, sold near Dogo Onsen. Named after a novel.
Small shops, no English sign outside, and worth the walk.
Sea bream, sliced raw, served over rice at the table. The fish is not cooked into the rice — it goes on raw. The shop stands on the slope below the old bathhouse at Dogo.
Grilled pork laid over rice with two fried eggs on top and a dark sweet sauce poured over the lot. Break the yolks into it.
Three balls of rice cake on a stick, each wrapped in a different sweet bean paste — green tea, egg yolk, red bean. Named after a novel set in this town.
Ehime grows more citrus than any other prefecture, and jokes that its taps run orange juice. Here one actually does. The fruit is named by variety, like wine.
Jakoten is small whole fish — heads, bones and all — ground to a paste and deep fried in flat ovals. Uwajima has made it for four hundred years. Eaten hot, on its own.
Growers from the Oda valley bring their vegetables here each morning. On the same site there is a bakery, a smokehouse and a counter selling fruit sherbet.
Matsuyama eats its udon straight from the pot it was cooked in. This shop opens at ten in the morning, serves udon and little else, and stops when the pot runs dry.
Yawatahama builds its champon on a light broth rather than a milky one. The shop is ten minutes on foot from the station.
Boneless chicken in a crisp coating. The only seasoning here is soy sauce.