Characteristics of each area are unique, such as “Onomichi ramen” known nationwide, or “Kure reimen (cold noodles)” loved by locals. “Tsukemono yakisoba” born from home cooking in Aki Ota, and “Yasha udon” created on the motif of traditional performing arts are quite delicious as well !
Here are the unique local noodles that you where waiting for.
A rich soy sauce flavor! “Onomichi ramen”
Nationally famous local noodles
Onomichi ramen use pork backfat that adds richness to the soy sauce-based taste. The chicken broth is characterized by the addition of a broth made from seafood (such as sardines).
As for noodles, flat noodles with a firm texture are the mainstream, and they are perfect to be intertwined with soup! It is a simple style topped with light char siu pork, bamboo shoots, and green onions.
There are many shops that say “Chinese noodles” instead of “ramen”. When you visit Onomichi for sightseeing, it is a local gourmet dish that we definitely recommend to you.
Light pork bone soy sauce! “Hiroshima ramen”
The gentle taste is popular in the local area
The soup of “Hiroshima ramen” is “tonkotsu soy sauce” that is made by boiling pork bones, chicken bones, vegetables, etc. in a soy sauce-flavored soup.
Although it is cooked with pork bones, it has a pretty light impression. Simple fin noodles are used. In addition to green onions, bamboo shoots, and char siu pork, the main topping is boiled bean sprouts. It adds a unique flavor to ramen with a gentle taste.
Shops where you can eat Hiroshima ramen
“Shanghai Sohonten”, a long-established Hiroshima ramen store
Yoki Eba Honten”, Many fans in the locals! “
“Kure Reimen” born from customer's voice
The chewy noodles and spicy soup are delicious
“I want to eat cold noodles even in winter!” from the customers voices was created “Kure cold noodles”. At the birthplace restaurant called “Chinraiken,” they devised a spicy soup in addition to sweetness. It is still popular to locals as well. It is recommended that you first taste it as it is, and then enjoy the change of taste with “vinegar mustard,” which is made by soaking chili peppers in vinegar.
“Soy udon”, a specialty of Etajima
Udon with soy beans in it
Since ancient times, it does not rain to much in Etajima, that is why soybean cultivation has been popular. “Soybean udon” originated from the fact that hand-made udon made with soy soup stock was eaten at ceremonies and other speciales occasions.
It is characterized by the fact that soybeans are rumbling in a tasty broth based on soybeans and kelp. You can enjoy it at the "Island Station · Mamegashima” and “Fureai Plaza Sakura” in Etajima City.
Departing from Aki Ota Town! “Tsukemono Yakisoba”
Excellent compatibility between juicy pork and pickles
“Tsukemono yakisoba” was born from the home cooking “yakizukemono” in Aki Ota. The crispy texture and unique aroma of pickles are addictive.
The compatibility between juicy pork and pickles is also excellent!
There are different types of pickles used by restaurants, such as turnip, Chinese cabbage, and Hiroshima greens, so you can enjoy “tsukemono yakisoba” with various flavors.
Once you eat it, you want to eat it again.
Please enjoy this local gourmet.
It's spicier than demons! “Yasha udon”
Features a spicy soup of chili pepper and chili oil
Akitakata Town is known as the “town of kagura.” Yasha Udon was inspired from the scary female demon “Yasha” that appears in the Kagura.
The unique point of this dish is the special spicy soup that use chili peppers and chili oil. The udon is topped with plenty of pork and locally grown green onions that will allow you to enjoy the exquisite umami-spiciness.
We hope you will like the local gourmet food of Akitakata City.
“Toyohira soba” in Kita hiroshima
Deliciousness that makes soba noodles go crazy
The Toyohira area of Kitahiroshima town is one of the leading soba producers in western Japan. The flavorful “Toyohira soba,” which is made by grinding locally produced buckwheat with a stone mill. This handwork make the soba noddles particulary delicious.
At the soba dojo inside the roadside station “Donguri Mura”, you can experience making soba using locally grown buckwheat flour. In autumn, a “soba festival” is held where you can enjoy new soba made by soba masters.
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