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.

Kawara Soba Style

Originating from Shimonoseki Yamaguchi this is a soul food Yamaguchi is popular both inside and outside the prefecture. It is made by topping fragrantly grilled green tea soba noodles with a crispy exterior and chewy interior with sweet and spicy stewed beef and shredded egg, and is served with a warm, rich noodle soup. It is also characterized by the condiments of grated momiji and sliced lemon.

Simmered Anpei Wheat Flour

"Anpeifu" from Yamaguchi said to be the first type of baked wheat gluten made in Japan, is characterized by its plump, large, round shape. It can be eaten as is, but it also contains more gluten (wheat flour protein) than regular wheat gluten, so it doesn't fall apart easily when stewed, and you can enjoy its chewy, elastic texture.

Yamako rice

Yamako mukago refers to the granules that form at the base of the wild yam stalk when it swells. Just like wild yam that grows underground, it contains many nutrients and although it is small, it has a rich natural flavor and a fluffy texture.

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.

Bride's dumpling soup

"Ogosan Dangojiru" is a soup made with kneaded wheat flour and glutinous rice flour that has been passed down since ancient times in Tabuse Town, Kumage District Yamaguchi In this area, brides are called "Ogosan" and it is said that this soup was eaten to help women who have given birth to produce more breast milk. It is a taste of the hometown that is eaten on auspicious days. It is also served as a local dish in school lunches.

Cousin stew

A soup made with sweetly seasoned red beans and dumplings made from shiratama flour. Itoko-ni can be found all over Japan, but the one in Yamaguchi is said to have gotten its name from the fact that the ingredients are placed in a oioi (nephew-nephew) and slowly simmered.