Breakfast

tea porridge

"Chagayu" is a local dish that has taken root in areas outside of Yamaguchi. The tea porridge of Yamaguchi is characterized by putting roasted bancha tea in a tea bag, boiling it in an iron kettle, and adding rice. It has a light texture and is eaten daily in the summer or when you don't feel like eating much.

Fish croquette

Surrounded by beautiful seas Yamaguchi has a thriving fish paste industry. Gyo-roquette, which is not a croquette but a fish dish made by kneading minced lizardfish with ingredients such as carrots, burdock, and onions, coating it in breadcrumbs, and deep frying it, has long been loved by many people, mainly in Hagi City, Yamaguchi.

Cold pickles

Daikon pickles have long been made in households in Ube City and Achisu, Yamaguchi Yamaguchi. The name "kanzuke" is said to have come from the fact that salted daikon radishes were exposed to the cold wind. Each daikon radish grown in Yamaguchi is carefully pickled one by one for about a year, resulting in a crunchy texture and unique color.

Researcher

"Kencho" is a traditional home-cooked dish from Yamaguchi that has been loved for a long time. The ingredients vary depending on the region, but the main ingredients are a simple stew of tofu, daikon radish, and carrots. It is a familiar taste in Yamaguchi where it is even served in school lunches.