Introduction
Tucked between the Kansai region and Kyushu, Japan’s Chugoku region is a cultural and culinary crossroads often overlooked by tourists. But for those who venture west, Chugoku reveals a treasure trove of regional delicacies shaped by diverse terrains—coastal waters, fertile plains, lush mountains—and centuries-old traditions. Comprising five prefectures—Okayama, Hiroshima, Yamaguchi, Tottori, and Shimane, this region blends simplicity with depth, from sweet-and-salty seafood to delicate soba and fruit-based treats.
This guide explores Chugoku’s local dishes through the eyes of a Japanese local, helping you not only taste but understand the meaning behind each bite.
Okayama: Where Mountains Meet the Orchard
Barazushi (Scattered Sushi)
A festive dish traditionally made during celebrations, barazushi consists of sushi rice topped with a colorful assortment of seafood, vegetables, and eggs. The ingredients vary by season, but local fish like mackerel, shrimp, and lotus root are common. This visually rich meal represents the hospitality and agricultural abundance of Okayama.
Demi-Katsudon
Unlike the sweet soy-based katsudon found elsewhere, Okayama’s version uses a Western-inspired demi-glace sauce over pork cutlet and rice. It’s a hearty, flavorful twist that reflects the area’s openness to hybrid food cultures.
Fruit Kingdom Offerings: Muscat & Peaches
Okayama is Japan’s premier grower of white peaches and Muscat grapes. Travelers can enjoy seasonal fruit parfaits, juices, or even Muscat gelato in cafés and roadside stations.
Try This:
In Kurashiki’s Bikan Historical Quarter, enjoy barazushi in a traditional kura-style restaurant after strolling through Edo-era canals.
Hiroshima: Coastal Depth and Iconic Street Food
Hiroshima-Style Okonomiyaki
Different from Osaka’s version, Hiroshima-style okonomiyaki is layered rather than mixed. A thin crepe forms the base, topped with cabbage, bean sprouts, pork, noodles (yakisoba or udon), and a fried egg—cooked in layers on a hotplate and drizzled with sweet sauce. It’s hearty, balanced, and endlessly customizable.
Kaki (Oysters)
Hiroshima Bay is one of Japan’s largest oyster farming regions. From winter through early spring, locals enjoy kaki-furai (fried oysters), kaki no dote nabe (oyster hotpot with miso), and grilled oysters served in seaside huts called kaki-goya.
Anago-meshi
This grilled conger eel over rice is a specialty of Miyajima Island. Compared to unagi (freshwater eel), anago is lighter and more delicate, perfect with sweet soy-based sauce.
Lemon Treats
Hiroshima also cultivates lemons on its islands—expect to find lemon-themed sweets, beer, and even ramen!
Travel Tip:
Try making your own okonomiyaki at restaurants where diners can cook on teppan tables, or sample oysters fresh from the boat in Miyajima.
Yamaguchi: Pufferfish, Mountain Fare, and Unexpected Luxury
Fugu (Blowfish)
Yamaguchi, particularly Shimonoseki, is Japan’s blowfish capital. Chefs undergo rigorous training to serve fugu sashimi (usuzukuri), fugu hotpot (tecchiri), or fugu karaage safely. The taste is mild and elegant, often dipped in citrusy ponzu.
Kawara Soba (Tile Noodles)
A modern regional creation from Shimonoseki, kawara soba features green tea soba noodles served on a heated roof tile, topped with beef, egg, and lemon slices. Originally invented by soldiers during the Meiji era, it’s now a local comfort food.
Uni Don (Sea Urchin Rice Bowl)
The nearby Sea of Japan provides premium sea urchin, often served over rice with wasabi and soy sauce. The creamy, briny flavor appeals to adventurous gourmets.
Uirō (Rice Jelly)
Not to be confused with Nagoya’s version, Yamaguchi’s uirō is a smooth, sweet rice-based jelly with flavors like brown sugar or matcha. It’s a nostalgic treat often served with tea.
Cultural Insight:
Despite its low profile, Yamaguchi offers surprisingly refined cuisine, thanks to both its imperial history and long coastline.
Tottori: Japan’s Hidden Coastline and Unexpected Curry Capital
Tottori Curry
It may come as a surprise, but Tottori boasts Japan’s highest per-capita curry consumption. Local variations include white curry (made with milk and chicken broth), crab curry, and pear curry. Curry restaurants here often include local vegetables or seafood.
Mosa Ebi (Japanese Pink Shrimp)
Caught in the Sea of Japan, mosa ebi is a local delicacy available only in this region. It’s sweeter and softer than regular shrimp, often served raw as sashimi or lightly grilled.
Tottori Nashi (Pear)
Tottori is Japan’s top producer of 20th-century Asian pears. Visitors can sample pear sweets, juices, and even wines.
Sakyu Rakkyo (Sand-Dune Scallions)
These crunchy, pickled shallots are grown in the sandy soil near Tottori Sand Dunes. Served with curry or as a side dish, their sharpness adds a refreshing bite.
Travel Tip:
Tottori’s curry restaurants form a “curry map”—a fun culinary adventure for foodies.
Shimane: Soba, Spirits, and Sacred Simplicity
Izumo Soba
Distinct from other soba types in Japan, Izumo soba is darker, firmer, and served in warigo (three-tiered lacquerware boxes). Each tier contains soba with different toppings—seaweed, grated daikon, and raw egg—with dipping sauce poured over.
Shijimi Miso Soup
Lake Shinji’s freshwater clams (shijimi) are prized for their umami and are used in restorative soups said to help with liver function—perfect after a night of sake.
Zenzai (Sweet Red Bean Soup)
Did you know Shimane is said to be the birthplace of zenzai? This sweet soup with mochi is served during festivals and at shrines, symbolizing blessings and warmth.
Iwami Ginzan Cuisine
The old silver mine town of Iwami offers rural dishes based on preserved foods—dried daikon, wild vegetables, and stone-cooked hotpots.
Travel Tip:
Try local izakayas in Matsue for soba paired with Shimane sake, known for its mellow, earthy tones thanks to soft local water.
Conclusion: Chugoku’s True Flavor Lies in the Details
The Chugoku region may not have Tokyo’s flash or Kyoto’s fame, but its culinary landscape is rich, diverse, and deeply tied to the land. From the carefully layered okonomiyaki of Hiroshima to the oceanic luxury of Yamaguchi’s fugu, from the humble sweetness of Shimane’s soba to Tottori’s playful curry culture—each prefecture offers a new story, one dish at a time.
Whether you’re a first-time visitor or a seasoned Japan traveler looking to go deeper, Chugoku welcomes you with open arms—and full plates.
