About Ehime's Local Cuisine

Ehime Prefecture is a region blessed with rich natural landscapes and stunning scenery. It has developed a unique food culture by utilizing fresh ingredients sourced from the Seto Inland Sea and the Shikoku Mountains. Thanks to its warm climate and abundant seafood and mountain produce, Ehime offers a diverse range of culinary experiences centered around fresh seafood.

Among its many specialties, "Tai-meshi" (Sea Bream Rice), "Yakibuta Tamago Meshi" (Grilled Pork & Egg Rice Bowl), and "Jakoten" (Fried Fish Cake) are particularly popular and widely loved.

If you visit Ehime, be sure to try these iconic local dishes and experience the authentic flavors of the region.

Ehime’s Top 3 Local Gourmet Dishes

1. Uwajima Tai-meshi (Sea Bream Rice)

　● The Appeal of Uwajima Tai-meshi

Uwajima Tai-meshi is a traditional dish from Uwajima City, Ehime Prefecture, known for its unique style of eating fresh sea bream sashimi soaked in a special sauce and poured over steaming hot rice.

To prepare Uwajima Tai-meshi, thinly sliced fresh sea bream sashimi is marinated in a sauce made from soy sauce, mirin, and raw egg. The marinated fish is then served over hot rice along with the sauce. This method allows the rich umami of the sea bream and the deep flavors of the sauce to soak into the rice, creating a harmonious and flavorful dish. Combining raw fish with rice in this way is quite rare across Japan, making Uwajima Tai-meshi a unique culinary experience.

　● The History of Uwajima Tai-meshi

The origins of this dish trace back to Hiburi Island, located off the coast of Uwajima City, which was a strategic maritime hub since ancient times. It is said that the Iyo Navy, a group of seafaring warriors, would enjoy feasts on their boats, pouring leftover sake into bowls of rice and topping them with soy sauce-marinated sashimi, mixing it all together in a bold and hearty manner. Over time, this method was passed down through local fishermen, refined, and evolved into the Uwajima Tai-meshi we know today.

Additionally, local restaurant owners in Uwajima established the Uwajima Tai-meshi Cooperative Association to promote the dish, aiming to secure a regional collective trademark, further enhancing its brand value.

　● Where to Try the Best Uwajima Tai-meshi

Restaurant: Kyōdo Ryōri Taishu Kappo Hozumi-tei
Why Hozumi-tei?
"Kyōdo Ryōri Taishu Kappo Hozumi-tei" is a long-established kappo-style restaurant specializing in Uwajima’s regional cuisine, using the freshest seafood. It has also been recognized as one of Japan’s Top 100 Izakaya Restaurants on Tabelog, a testament to its excellent food and atmosphere.

Their signature Uwajima Tai-meshi is a must-try delicacy representing Ehime Prefecture. Unlike the common cooked-style tai-meshi, Hozumi-tei serves it in the traditional Uwajima style, featuring fresh sea bream sashimi, which is coated in a sweet house-made sauce and raw egg before being poured over hot rice.

The sea bream sashimi itself has a delightfully firm and chewy texture, highlighting its incredible freshness. The special sauce, made with a perfect balance of slightly sweet soy sauce and dashi, blends beautifully with the rice, creating a luxurious flavor similar to a refined tamago kake gohan (Japanese-style egg rice bowl).

This iconic dish from a highly reputable establishment is one you won’t forget after trying it.
Location: 5-minute walk from JR Uwajima Station
Address: 2-3-8, Shinmachi, Uwajima City, Ehime Prefecture, Japan
Google Maps：https://maps.app.goo.gl/Ch7v4jBfVN5Tctiv6

2. Jako-ten (Fried Fish Cake)

　● The Appeal of Jako-ten

Jako-ten is a traditional fish cake deeply rooted in the food culture of Southern Ehime Prefecture, particularly in Uwajima City and Yawatahama City. This local specialty is made by grinding fresh small fish whole, including their bones, into a paste and deep-frying it. The result is a unique texture and a rich umami flavor that sets Jako-ten apart from other fish cakes.

Jako-ten can be enjoyed in various ways. While it is delicious as is, grilling it lightly in a frying pan or over an open flame enhances its aroma and crispiness. Additionally, Jako-ten is commonly used as a topping for udon or soba noodles, mixed into seasoned rice, or added to vinegared dishes and salads to bring out its deep, savory taste.

　● The History of Jako-ten

The origins of Jako-ten are not entirely clear, but one theory traces its beginnings back to 1615, when Date Hidemune, the first lord of Uwajima Domain, brought kamaboko (fish cake) craftsmen from Sendai to the region. At that time, small fish that were not suitable for standard kamaboko production were instead processed whole—bones and all—into a paste and fried, creating the earliest form of Jako-ten.

There are also multiple theories about the origin of the name "Jako-ten." One theory suggests that it was originally called "Zako-ten" because it was made using various types of small fish ("zako" in Japanese), and over time, the pronunciation shifted to "Jako-ten." Another theory is that it comes from the Hotaru-jako (firefly fish), which was a key ingredient in its early production.

　● Where to Try the Best Jako-ten

Shop: Neriya Shoseki (練や正雪)
Why Neriya Shoseki?
Neriya Shoseki is a highly popular specialty shop where their Jako-ten sells out within hours of opening. People often line up before the store opens, eager to get their hands on the freshly made delicacies.

Inside, a variety of deep-fried fish cakes and tempura are neatly arranged along the counter, including Jako-ten, Jako-katsu (a breaded and fried version), and shrimp or wood ear mushroom tempura. Customers can pick their favorites using tongs in a takeout-style format.

The store’s owner, Mr. Masayuki Sakai, has mastered the traditional nerimono (fish paste) craftsmanship, using a hand-operated stone mill to process the fish carefully. His Jako-ten is packed with umami, made from high-quality fish paste that includes both bones and skin, creating a nutritious, flavorful experience that is truly unique.
Location: 110 meters from Mitsu Station
Address: 1-5-3 Sumiyoshi, Matsuyama City, Ehime Prefecture, Japan
Google Maps : https://maps.app.goo.gl/NbtMDB6Mhs26RYEa7

3. Yakibuta Tamago Meshi (Grilled Pork and Egg Rice Bowl)

　● The Appeal of Yakibuta Tamago Meshi

Yakibuta Tamago Meshi is a local specialty from Imabari City, Ehime Prefecture, known for its simple yet rich flavors that have captivated many. This dish consists of a bowl of steamed white rice topped with thinly sliced grilled pork (yakibuta) and a soft-cooked sunny-side-up egg, all drizzled with a sweet-savory sauce.

The true charm of this dish lies in the perfect balance of flavors—the runny egg yolk blends beautifully with the pork, sauce, and rice, creating an irresistibly satisfying combination.

In 2017, the "Imabari Yakibuta Tamago Meshi World Promotion Committee," a group of local food enthusiasts, won first place at the "West Japan B-1 Grand Prix in Akashi," boosting the dish’s recognition across Japan.

　● The History of Yakibuta Tamago Meshi

The origins of Yakibuta Tamago Meshi date back about 50 years. It was first created as a staff meal at the now-closed Chinese restaurant "Gobankaku" in Imabari City. The dish was initially made by busy kitchen staff who needed a quick and nutritious meal—they simply placed leftover grilled pork slices and a soft-fried egg over rice and poured the pork’s braising sauce on top.

As time went on, chefs who had trained at Gobankaku opened their own restaurants, introducing this dish to their menus. Gradually, Yakibuta Tamago Meshi became a beloved soul food of Imabari City.

　● Where to Try the Best Yakibuta Tamago Meshi

Restaurant: Shigematsu Hanten (重松飯店)
Why Shigematsu Hanten?
Considered a pioneer of Yakibuta Tamago Meshi, Shigematsu Hanten is a must-visit restaurant for both locals and tourists. Located about a 15-minute walk from Imabari Station, it is so popular that long lines form even on weekday afternoons.

One of the key characteristics of Shigematsu Hanten's Yakibuta Tamago Meshi is its two types of grilled pork—rich and fatty pork belly and leaner, tender pork leg, allowing diners to enjoy contrasting textures and flavors.

What makes this dish truly special is the secret sauce, which has been continuously refined for over 30 years. This sauce perfectly coats the rice, pork, and creamy egg yolk, creating an addictive, umami-packed experience that keeps customers coming back for more.
Location: 813 meters from Imabari Station
Address: 5-4-47 Taisho-cho, Imabari City, Ehime Prefecture, Japan
Google Maps：https://maps.app.goo.gl/9aqiRg7RaGmyuS2T9

Must-Try Local Dishes in Ehime: 3 Iconic Foods You Can't Miss