Matsuyama's Local Cuisine: Dishes, Restaurants & Traditional Recipes

Matsuyama's Local Cuisine: Dishes, Restaurants & Traditional Recipes

Matsuyama, the capital city of Ehime Prefecture in Japan, is not only known for its beautiful hot spring baths and historical landmarks but also for its delightful local cuisine. The region's traditional dishes reflect the rich culinary heritage of Matsuyama, offering a unique and flavorful experience for food enthusiasts.

Dishes

Here are some of the must-try dishes in Matsuyama:

• Sanjyusangen: A local specialty consisting of 33 small side dishes served in traditional lacquerware. Each dish showcases the region's seasonal ingredients and culinary craftsmanship. From grilled fish to simmered vegetables, Sanjyusangen offers a diverse array of flavors and textures.
• Kawara Soba: Matsuyama's take on this classic Japanese dish involves serving soba noodles on a hot tile roof tile called "kawara." The sizzling heat sears the noodles, creating a unique texture and enhancing the flavors. It is often enjoyed with a variety of toppings such as tempura, green onions, and grated daikon.
• Iyo Beef: Known for its tender and flavorful meat, Iyo beef is a local breed of Wagyu cattle. Matsuyama offers various cuts of Iyo beef, including the popular "Iyo-gyu steak." This melt-in-your-mouth delicacy is best savored at local yakiniku (Japanese BBQ) restaurants.
• Uwajima Taimeshi: Taimeshi is a dish made with steamed rice topped with grilled sea bream. In Uwajima, a city near Matsuyama, this local specialty features a generous amount of flavorful sea bream, creating a delightful combination of aromas. It is often garnished with shredded nori seaweed and enjoyed with a dash of soy sauce.

Restaurants

If you're looking to experience Matsuyama's local cuisine, here are some recommended restaurants to visit:

• Yasaka: Located in the heart of Matsuyama, Yasaka is a popular restaurant known for its authentic Sanjyusangen experience. Step into this traditional establishment and enjoy an impressive selection of beautifully presented dishes.
• Kawara Soba Hirokawa: This cozy restaurant specializes in serving delicious Kawara Soba dishes. Watch as the skilled chefs prepare the noodles on hot tiles in front of you, creating a memorable dining experience.
• Iyotei: Indulge in the succulent flavors of Iyo beef at Iyotei, a renowned yakiniku restaurant. Choose from a variety of cuts and savor the premium marbled meat cooked to perfection.
• Uwajima Taimeshi Kannoya: If you're in the mood for Uwajima Taimeshi, this restaurant in Uwajima is a must-visit. Experience the rich flavors of grilled sea bream atop a bed of steamed rice, accompanied by traditional side dishes.

Traditional Recipes

If you're feeling adventurous and want to recreate Matsuyama's flavors at home, here are a couple of traditional recipes to try:

Sanjyusangen-style Grilled Fish

Ingredients:

• 1 whole fresh fish (such as sea bream or mackerel)
• Salt
• Vegetable oil

Instructions:

1. Clean and gut the fish, removing scales and innards.
2. Sprinkle salt generously over the fish, inside and out, and let it sit for 15 minutes.
3. Preheat your grill or oven to medium-high heat.
4. Brush the fish with vegetable oil to prevent sticking.
5. Place the fish on the grill or in the oven and cook for 5-7 minutes on each side or until the flesh is opaque and flakes easily with a fork.
6. Serve the grilled fish as part of your Sanjyusangen-style meal, accompanied by other traditional side dishes.

Kawara Soba

Ingredients:

• 2 bundles of soba noodles
• Tempura (vegetables or shrimp)
• Green onions (finely chopped)
• Grated daikon
• Soba dipping sauce (mentsuyu)

Instructions:

1. Cook the soba noodles according to the package instructions, then drain and rinse with cold water.
2. Arrange a kawara (roof tile) on your stovetop or grill and heat it gradually to avoid cracking.
3. Place the cooked soba noodles on the hot kawara and cook for a few minutes, flipping occasionally, until the noodles are sizzling and slightly seared.
4. Transfer the kawara soba to a plate.
5. Serve the soba noodles with tempura, green onions, grated daikon, and a side of soba dipping sauce for dipping.