Iwakuni sushi

Iwakuni sushi As a preserved food of the Iwakuni clan, pressed sushi made from rice and lotus root with vegetables and fish. Also called Tonosama sushi. A local dish that is similar to chirashi sushi, with green vegetables such as garland chrysanthemum, lotus roots from Iwakuni, shiitake mushrooms, and kinshi egg on top of vinegared rice that has been loosened and mixed with mackerel and horse mackerel. A box of 150 servings can be made by stacking multiple layers in a large wooden box and pressing them into a sandwich. It will be separated into individual servings and behave in large groups such as New Year. Of course, you can order for one…


Iwakuni lotus root

Iwakuni lotus root Renkon, a specialty of Iwakuni, also known as Monzen lotus. The main cultivated species is the “Chinese White Flower Species” that is transmitted to the Iwakuni region, and is characterized by being softer and more sticky than lotus root in other regions. There are 9 holes in Iwakuni lotus root (generally 8 in other areas), and there is an anecdote that the lord of the Iwakuni clan was similar to the 9th crest of the Yoshikawa family's family crest. The season when new Iwakuni lotus root crops, which were harvested from August to September, are in circulation. For celebrations, lotus root vinegar is a staple and is also used …


Tailfish in the mirror

Tailfish in the mirror One of the fishes that can be caught near the "Ohata Seto Whirlpools" near Suo Oshima, the swordfish (Tachiuo). Compared to Shimonoseki's puffer fish, it is also called the "western gun, eastern sword", and it is a fish that shines silver like a sword. Fish caught from dawn to morning. One of the highlights of the ryokan and restaurants is the "Kamimori" that is served on a platter. One of the classics is to lightly tap a swordfish, which is filled with green mandarin oranges, to add saltiness and taste, and lightly roast it on a fire to grill the skin before eating.


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