Uchigae Zouni Tokushima Many different kinds of zoni soup are made throughout the country, but the "Uchi…
Kintokimame-iri-Barazushi (Barazushi with red kidney beans) Tokushima Barazushi is made by mixing red kidney beans sweetly boiled with soy sauce and s…
Iri-meshi/Iriko-meshi Tokushima "Iri-meshi" is a dish in which whitebait is seasoned with vinegar or sauce sauce…
Oshizushi (pressed sushi) Tokushima okushima is home to several varieties of sushi, including boze no sugatazushi (p…
Hangoroshi Tokushima In 2005, Naka Town was born from the merging of five towns and villages in Tokus…
Shusse Imo Tokushima During periods when rice was insufficient, people commonly ate tubers in place o…
Handa somen Tokushima Handa Somen" produced in Handa district of Tsurugi-cho has a long history. There…
Iya no dekomawashi Tokushima Dekomawashi" is a local dish of Iya area in Miyoshi City. Bite-sized potatoes, b…
Bouze no sugatazushi Tokushima During the autumn festival season, "tadasushi," a type of sushi made by leaving …
Sobagome zousui/Sobagome jiru Tokushima In the past, the Iya region of Tokushima was surrounded by mountains, and the cl…