ESSENTIAL INGREDIENTS

SOME FOODSTUFFS UNIQUE to this corner of Japan contribute to the regional cuisine’s distinctive flavors and textures. Hanaho: This pretty purple herb from the mint family is sourced from mountains and used as a garnish for a variety of dishes. Ishi-dofu or Iwa-dofu (“stone tofu”): This preparation of tofu specific to this region gets its name from its thick density. It is often added to soups, roasted over charcoal with miso paste, or served uncooked with ground ginger, green onions, and soy sauce. Iya Potato: The small, dense varietal grows in rough and rocky soil conditions. These potatoes are often served roasted, in soups, and in a side dish mixed with miso paste and garlic.

Konnyaku: Although this locally produced delicacy is produced from a Japanese yam, it is often used as a substitute for meat and fish in soups and tempura, served as sashimi, roasted, or uncooked with miso paste. It is noted for its nutritional benefits, including its high concentration of dietary fiber and minerals, normalization of cholesterol levels and for preventing high blood pressure. River Trout (amego): The local fish is often served whole, and prepared encrusted in salt, skewered with a bamboo stick, and then roasted slowly over charcoal. San-sai (mountain vegetables): These are a garnish for soups and noodle dishes and are a rather sought after delicacy in the Iya Valley as such mountainous terrain is where they tend to randomly grow. Sudachi: A zestier, more sour citrus native to Tokushima Prefecture that’s similar to the key lime. It can be used as a garnish or integrated into condiments and sauces. Within Tokushima and neighbouring prefectures, it can be found in ice cream, soft drinks and vodka coolers. Yuzu: The aromatic fruit, which merges the flavour profiles of tangerine and grapefruit, can be found in juices, syrups, vinegars and other condiments in Asian markets worldwide. However, the Tokushima varieties can grow to grapefruit size or larger, and feature a distinctive bumpy and folded outer skin.