In addition to local noodles known nationwide like “Onomichi ramen”, “Kure Reimen” loved by locals, “Tsukemono yakisoba” born from home cooking in Aki Ota, “Yasha udon” with a motif of traditional performing arts, etc. We will introduce unique local noodles.
A rich soy sauce flavor! “Onomichi ramen”
Nationally famous local noodles
Onomichi ramen has pork backfat that adds richness to the soy sauce-based taste. The chicken broth is characterized by the addition of dashi made from seafood (such as sardines). As for noodles, flat noodles with a firm texture are the mainstream, and they are often intertwined with soup and go great together! It is a simple style topped with light char siu, bamboo shoots, and green onions, and there are many shops that say “Chinese noodles” instead of “ramen”. When you visit Onomichi for sightseeing, it is a local gourmet dish that you definitely want to eat.
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 sauce until it becomes cloudy. Although it is based on pork bones, it has a pretty light impression. Noodles are based on simple straight noodles. In addition to green onions, bamboo shoots, and char siu, the main feature is that boiled bean sprouts are added to the ingredients. 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
There are many fans in the locals! “Merry Eba Honten”
“Kure Reimen” born from customer's voice
The chewy noodles and spicy soup are delicious
“I want to eat cold noodles even in winter!” “Kure cold noodles” with customer voices on the menu. At the birthplace of “Chinraiken,” they devised a spicy soup in addition to sweetness. It is still popular as a taste familiar to locals. 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, there has been little rain in Etajima and soybean cultivation has been popular. “Soybean udon” originated from the fact that hand-made udon made with soy soup stock was eaten at ceremonial occasions and other 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 “Shima 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 created by 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, it becomes addictive, “It’s delicious!” Please enjoy local gourmet dishes that are reputed to be.
It's spicier than demons! “Yasha udon”
Features a spicy soup of chili pepper and chili oil
Akitakata is known as the “town of kagura.” “Yasha Udon” was born after the scary female demon “Yasha” that appears in the Kagura. The deciding factor is the special soup with the spiciness of chili peppers and chili oil. The udon is topped with plenty of pork and locally grown green onions, and you can enjoy the exquisite uma-spiciness. Please try the local gourmet food limited to Akitakata City.
“Toyohira soba” in Kitahiroshima
Deliciousness that makes soba noodles go crazy
The Toyohira area of Kitahiroshima 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, is a deliciousness that makes soba noodles go crazy. At the soba dojo inside the roadside station “Donguri Village”, 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.