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Five recipes of Yamaguchi's local cuisine

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Everyone, the pleasure of traveling is eating delicious food, isn't it? Yamaguchi is famous for its gastronomy and has lots of delicious food. However, there are times when you cannot go on a trip… in such cases, let's cook! Among local dishes of Yamaguchi, there are many dishes that you can cook at home. Here are 5 recipes for such "Yamaguchi's local cuisine"!

Kawara Soba

Kawara Soba is a local dish of Shimonoseki City, Yamaguchi, which is said to have been eaten by samurai grilling meat and vegetables on the roofing tiles during the long field battles of Seinan War. Originally, it is a dish of which crispy noodles and plenty of ingredients heated on a hot roofing tile are eaten with mild sauce, but at home it's OK to make it on a electric griddle or the like.


Ingredients (4 servings)

Green tea buckwheat noodles (dried noodles) 4 bundles (240-300 g)
Eggs 3
Green onion appropriate amount (about 40 g)
Beef 200 g
Sugar and soy sauce 1 tbsp each
Vegetable oil 1 1/2 tbsp
Shredded Nori seaweed appropriate amount
Grated radish and chili appropriate amount
Sliced lemon 4 slices
Noodle dipping sauce appropriate amount

How to Make

  1. Make kinshitamago: julienned strips of thin omelet. Chop green onions finely. Cut beef into 1-2 cm widths, and fry them on a electric griddle with 1/2 tabsp of oil, and season with sugar and soy sauce.
  2. Boil soba noodles for a little shorter time than indicated. Heat 1 tbsp of oil on a griddle and fry noodles.
  3. Place soba noodle on a heated griddle and top with eggs, green onions, beef (of 1 above), and shredded seaweed. Put grated radish and chili on lemon slices. Eat it with warm soba dipping sauce.
  • 画像:瓦そば
  • 画像:瓦そば


Kencho is eaten at home on a daily basis to the extent that it is rarely recognized as a local dish of Yamaguchi Prefecture. With stir-fried vegetables and strong seasoning make it a delicious and healthy side dish for white rice.

Ingredients (4 servings)

Firm Tofu 1 package
Radish 300 g
Carrot 80 g
Thin fried Tofu 1/2 piece
Vegetable oil 1 tbsp
Sugar 2 tbsp
Soy sauce 3 tbsp
Granulated broth of Shiitake 3 g


  1. Peel and cut radish and carrot into 5mm thick quarter slices, and cut fried tofu into strips.
  2. Heat oil in a pan and fry radish and carrot. When radish becomes translucent, add fried tofu and seasonings.
  3. Add lightly drained tofu as breaking it with hand, and simmer until cooked.
  • 画像:けんちょう
  • 画像:けんちょう

Chicken Chicken Gobo

"Chicken Chicken Gobo" is a popular dish that was born as a school lunch menu in Yamaguchi, with crispy and juicy fried chicken and Gobo (burdock) tossed with rich flavor and sweet and spicy sauce. It's a favorite taste for both young and old, and it's perfect for side dishes and snacks.

Ingredients (4 servings)

Chicken thigh 120 g
Burdock 120 g
shelled green soybeans (Edamame) 12 g
Potato starch appropriate amount
Frying oil appropriate amount
Sugar 1 tbsp
Soy sauce 1 tbsp
Sake 1/2 tbsp
Sweet sake 1/2 tbsp


  1. Slice burdock diagonally with a thickness of 2-3mm, soak it in water for about 10 minutes to remove harshness, and then drain and wipe off the water.
  2. Cut chicken into 1.5 cm cubes.
  3. Coat burdock and chicken with popato starch and deep fry in oil.
  4. Bring the sauce to a boil in a pan, add chicken and burdock, and then mix well.
  5. Add salt-boiled edamame to finish.
  • 画像:チキンチキンごぼう
  • 画像:チキンチキンごぼう

Iwakuni Sushi

About 380 years ago, sushi made with rice, lotus root, vegetables harvested in Iwakuni Domain, and fish caught in the sea around was made as a preserved food. It is said that the feudal lord brought this Iwakuni sushi when he went to the castle because Iwakuni Castle near Kintaikyo Bridge is on the mountain top and it was difficult to secure water.


Ingredients (4 servings)

Rice 290 g
Dried Shiitake mashrooms 4
Egg 1/2
Lotus root 40 g
Crown daisy 10 g
Dembu (mashed and seasoned fish) 5 g
Red-leaf lettuce 2 leaves
Blended vinegar
Vinegar 3 tbsp
Sugar 1 1/2 tbsp
Salt 1tsp
Granulated broth of Kombu 1/4 packet


  1. Cook rice with water from the same amount as rice to 10% more.
  2. Dried shiitake mushrooms are rehydrated, cooked and seasoned with soy sauce and sugar.
  3. Make Kinshitamago: julienned strips of thin omelet, and slice lotus root thinly, boil it lightly, and marinate it with sweet vinegar.
  4. Wash crown daisy, drain it, and cut it to a suitable size.
  5. Whe the rice is cooked, put it to a wooden sushi bowl, add seasoned vinegar and blend in well.
  6. Soak the container with vinegar, spread red-leaf lettuce at the bottom, put vinegar rice on it, and sprinkle the ingredients on top. Repeat this onece again.
  7. Put cling wrap lightly and press it firmly from above, and cut it into pieces that is easy to eat.
  • 画像:岩国寿司
  • 画像:岩国寿司

Yamaguchi's famous confection Uiro

Nagoya is famous for Uiro, but Yamaguchi Uiro is also a popular souvenir. Rice flour is generally used for Uiro, but Yamaguchi Uiro is characterized by using rhizome starch such as bracken starch or kudzu starch. It has a plump texture and a light aftertaste.


Ingredients (4 servings)

Bracken starch powder 25 g
Wheat flour 25 g
Sugar 25 g
Sweet bean paste 100 g


  1. Put bracken starch powder and shifted flour in a bowl, add 150 ml of boiling water with sugar dissolved in it little by little, and mix well. If there's any undissolved residue, strain it with a colander, add bean pasted, and mix well.
  2. Pour 1 above into a heat-resistant container with cling wrap at the bottom, and microwave for 4 to 5 minutes without a lid. When there is no turbidity and became transparent entirely, it is cooked. If it is cooked unevenly, put a lid lightly and microwave it further.
  3. Lightly cool with water, cool it at room temperature, and cut into bite-sized pieces.
  • 画像:やまぐち銘菓外郎
  • 画像:やまぐち銘菓外郎

How was it? We want you to come to Yamaguchi and eat them, but sometimes it is not possible. At that time, why not make Yamaguchi's local dishes at home? Please try cooking them and let us know what you think!

Recommended Trip to Yamaguchi