Foods with a sense of place.

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Choose a starting and ending prefecture to browse catalog dishes along a broad prefecture-level path. This is not a driving route, travel-time estimate, or traffic service.

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Choose a major rail station to browse dishes from its prefecture. This is a broad stopover guide, not a station-radius, timetable, or opening-hours service.

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Cross-catalog editorial themes bring together dishes by form rather than prefecture. Tags cover the dishes explicitly reviewed for each theme.

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Seasonal windows are editorial travel hints based on ingredients, harvests, and traditional calendars. Local availability can vary.

Current seasonal focus

Autumn · Sep–Nov

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Only after you press the button, your browser chooses the nearest prefectural reference point and asks an external weather service for that approximate point. Your precise location is not sent or stored.

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Editorial tags highlight reviewed ingredients and flavor notes. They are helpful clues, not a complete recipe or allergen list.

At airports and service areas

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These editorial candidates start from official airport or service-area listings. Check the official page for the latest hours, location, menu, and availability before you go.

B-class classics
Imabari Yaki-buta Tamago Meshi
- 38Ehime
A local rice bowl from Imabari: rice topped with yaki-buta (roast pork) and a sunny-side-up egg with a runny yolk, finished with a sweet and savory sauce.
Local specialties
Jakoten
- 38Ehime
A deep-fried fish paste cake from the Nanyo region of Ehime Prefecture, made by grinding small fish together with their skin and bones and frying the paste.
Ramen
Matsuyama Ramen
- 38Ehime
Ramen of Matsuyama, Ehime Prefecture, which includes the Hyo style, with a sweet soup and chashu, and a seafood-stock style
Local specialties
Tai Meshi
- 38Ehime
A local dish of Ehime in which a whole sea bream is cooked with rice, then its flesh is flaked and mixed in.
Local specialties
Uwajima Tai Meshi
- 38Ehime
A tai meshi from Uwajima and elsewhere in the Nanyo region in which sea bream sashimi is marinated in an egg-based sauce and poured, sauce and all, over hot rice.