The cuisine of Tokushima Prefecture comes infused with a sense of the wild. Deep ravine-scoured mountains and dynamic coastal waters combine to offer its people an unspoiled fresh bounty of untamed flavours. A most unique and - just as importantly - delicious local cuisine, Tokushima dishes take what Mother Nature provides and adds a little rural twist to it. Here is a quick look at some of the local foods of Tokushima.

Sobagome zosui

Rice being difficult to grow in Tokushima, buckwheat turns out to be a more than ample substitute. And one traditional buckwheat dish here is sobagome zosui, a hearty, home-like porridge made out of buckwheat seeds. A speciality of the prefecture, the extremely healthy sobagome zosui usually features toppings local to the area it is made.

Sobagome zosui, buckwheat porridge (Photo: <a href="https://jikishin-an.com/news/?p=715" target="_blank" rel="noreferrer noopener nofollow">Jikishin-an, image</a>)
Sobagome zosui, buckwheat porridge (Photo: Jikishin-an, image)


Basted with miso sauce, dekomawashi are skewers of potato, tofu and konjac grilled over charcoal flames. Named after their resemblance to traditional puppets, dekomawashi are a speciality of western Tokushima's Iya area. Often grilled alongside ayu sweetfish and sweet potatoes, the ingredients used are peculiar to Tokushima, making for a unique traditional snack.

Dekomawashi skewers (Photo: <a href="https://note.com/tarosa8684/n/n9ea713c45e68" target="_blank" rel="noreferrer noopener nofollow">Sato Taro, image</a>)
Dekomawashi skewers (Photo: Sato Taro, image)

Kaizoku ryori

Literally meaning 'pirate food', kaizoku ryori began as a fisherman dish eaten almost immediately on the beach. Hauling up fresh catches and eaten with a simple grilling, kaizoku ryori has a real touch of the wild about it and with a name like pirate food, little wonder. Featured seafood includes lobsters, shrimp, scallops and abalone.

Kaizoku ryori, scallops (Photo: <a href="https://www.flickr.com/photos/pelican/5041395406/in/photostream/" target="_blank" rel="noreferrer noopener nofollow">pelican / CC BY-SA 2.0</a>)
Kaizoku ryori, scallops (Photo: pelican / CC BY-SA 2.0)

Amego no hirarayaki

An almost primal dish, amego no hirarayaki sees its food grilled on a stone surface. In Tokushima, the amego freshwater trout is traditionally used and you'll also find other ingredients like tofu, local potatoes and other mountain vegetables added. The food, surrounded by a small wall of miso paste, absorbs the paste as it melts, creating an incredibly earthy flavour.