Sink your teeth into this hearty, mouthwatering, yet simple dish. The Yakibuta Tamago Meshi was created in a Chinese restaurant in Imabari and was originally a fast, cheap and filling meal for staff, but today, the dish is an award-winning local delicacy! Besides, who can resist delicious, glazed pork on rice, and topped with bright sunny side ups? Additionally, there are rules to follow if you want to get the best experience from a Yakibuta Tamago Meshi! You should always use a Chinese spoon, split the eggs, and make sure that the yolk mixes with the sauce and covers the pork and rice!

This is Fukumen, a photogenic, appetising and healthy dish that resembles a pie chart! Fukumen is prepared by laying pink and white fish meat, spring onions and chopped orange peel on top of fine konnyaku noodles called Shirataki. The fish meat, called Tenpu, has a unique sweet and salty taste, while the orange peel gives the dish a citrusy fragrance and hint of sourness. Originating in Uwajima city, Fukumen translates to “fortune noodles” and is usually served at auspicious ceremonies, such as weddings! So if you need a bit of luck, you now know what to have for lunch!

Shoyu mochi has had a long history, dating back to the Keicho era several centuries ago! Hisamatsu Sadakatsu, a daimyo during the Edo period, used to gift shoyu mochis to his subjects during the peach festival. This Matsuyama delicacy may be very similar to the Aichi Uiro, but unlike the uiro, shoyu mochi contains soy sauce. Shoyu mochi is easily made by kneading sugar, soy sauce and rice flour. You can even find recipes online to make them at home! However, if you want the real deal, head to Shiraishi Honpo, a historic shop that has been hand-making shoyu mochis since 1883!