Shikoku

The four prefectures of Shikoku — Tokushima, Kagawa, Ehime, and Kochi — developed vibrant food cultures shaped by both the Pacific Ocean and the Seto Inland Sea. Kochi's dramatic katsuo tataki, Kagawa's beloved udon, Ehime's tai-meshi sea bream rice — each reflects a generous, ocean-forward approach to cooking. The island's pilgrimage tradition also left behind a legacy of humble temple food.

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