Food

The pulp of sudachi is finer than citron, and more acidic. It can be used like lemon as a strong, aromatic flavor in any kind of cooking. The sudachi has also become the basis for various juice products and alcoholic beverages.

This seaweed, raised in the swift currents of the Naruto Strait that give rise to the whirlpools, has a rich flavor and maintains a firm texture even when cooked.

Over 100 shops prepare ramen within the city of Tokushima alone. The basic Tokushima ramen soup consists of noodles in a sweet/salty pork-belly stock seasoned well with soy sauce, along with slices of roast pork and an egg topping.

Grown in sandy soil, these sweet potatoes are not stringy and have a pleasingly dry texture similar to chestnuts. They are ideal for baking.

This unique product is made from a special variety of sugarcane, through an elaborate process that requires much skill and time. Extremely fine-grained with a mellow flavor, it is an essential ingredient in top-grade Japanese sweets.

A perfect cocktail snack, with the superb texture one would expect of a Tokushima product. Each cylinder has a bamboo stick which enhances the flavor of the seasoned fish paste.

The noodles are fat and chewy, and the broth is made with freshwater goby from the streams of the Donaricho Miyagouchi district. Cooked in a huge tub (tarai), it is eaten in group style with family or friends.

Handa somen is thick and chewy. The cold wind that sweeps down from the Shikoku Mountains and the clear groundwater of the Yoshino River produce a taste appreciated by connoisseurs.

These noodles, made from buckwheat nurtured in the pure water and clear air of the Iya valley, are said to have been developed by survivors of the Heike clan who settled there many centuries ago. They have a simple, yet rich flavor.

This hearty cooking style could come only from Tokushima, with its abundant marine products. Fish and shellfish are grilled whole and with flair.

A special variety of chicken created in Tokushima. The meat, with reddish streaks, has a low fat content that makes it moderately chewy, and especially high levels of “umami flavor” constituents.

Bancha is a coarse green tea. Awa bancha consists of the most luxuriant quality of tea leaves, which develop an exquisite flavor. The favorable climate of Tokushima helps to produce an aromatic, high-quality tea.