Okayama Prefecture is a prime epicurean destination, boasting a plethora of exquisite delicacies derived from the bounties of both land and sea. While the tourist attractions in Okayama are undeniably captivating, why not indulge in the culinary delights that the region has to offer? Here, I present to you the distinctive gastronomic treasures of Okayama, allowing you to fully immerse yourself in the allure of this prefecture!
ばら寿司（Scattered Sushi）
Okayama's signature local dish, "ばら寿司" (Scattered Sushi), is a meticulously crafted delicacy featuring seafood from the Seto Inland Sea and seasonal vegetables.
Legend has it that this dish originated as a frugal response to Lord Ikeda Mitsumasa's advocacy of the "one soup, one dish" austerity decree, embodying the commoner's wisdom of concealing various ingredients beneath rice, creating a humble yet ingenious "one-dish" meal. Lord Ikeda Mitsumasa was the first feudal lord of the Bizen Okayama domain during the Edo period.
Bara Sushi is crafted with seasonal ingredients, allowing you to savor the freshness of local seafood and delectable vegetables. Its opulent presentation makes it a beloved local sushi enjoyed on special occasions by residents.
デミかつ丼（Half-Fried Pork Cutlet Bowl）
Okayama Prefecture's rendition of the pork cutlet bowl is the "デミかつ丼" (Half-Fried Pork Cutlet Bowl), where the pork cutlet is generously drizzled with a semi-sweet glaze.
The crispy batter, paired with the sweet and addictive demi-glace sauce, creates a tantalizing symphony of flavors in this delectable dish.
日生カキオコ（Nisse Oyster Delight)）
In fact, Okayama Prefecture ranks second nationwide in oyster production! The Nisse region in Bizen City, Okayama, is renowned for its abundant oyster harvest, allowing you to savor the exquisite culinary creation known as "Nisse Oysters."
As the name suggests, Nisse Kakioko refers to a premium delight crafted from the superior oysters harvested in Nisse. This savory delight features a generous amount of oysters, providing you with a luxurious taste of oysters like never before while indulging in the richness of the dish.
ままかり寿司（Mamakari Sushi）
If you wish to relish Okayama's seafood, do not forget about "Mamakari Sushi." Mamakari Sushi is a local delicacy in Okayama where mackerel is marinated in vinegar and enjoyed with sushi rice. The name "Mamakari" is said to originate from being "so delicious that you could borrow rice from your neighbor."
サワラ（Spanish Mackerel）
Spanish mackerel, known as Sawara, is one of Okayama's specialties and is renowned in the Seto Inland Sea as a harbinger of spring. In spring, the Seto Inland Sea sees an abundance of fish spawning, allowing you to taste fresh fish. Among them, Spanish mackerel stands out, featuring various dishes that make the most of this ingredient, including local delicacies like horse mackerel, sashimi, grilled saury, and more.
Speaking of sashimi, in Okayama Prefecture, "sashimi" specifically refers to Spanish mackerel, with its melt-in-your-mouth rich and elegant flavor perfectly complementing the local sake.
えびめし（Shrimp Rice）
Okayama Prefecture's local delicacy, "Shrimp Rice," is considered the soul food of Okayama, despite its visually striking jet-black fried rice.
The secret to its color lies in the chili sauce made from a blend of caramel and tomato sauce. The slightly sweet unique aroma, coupled with juicy shrimp, makes it an addictive culinary experience.
While the menu was originally brought back from Tokyo, it has evolved significantly, with many local restaurants in Okayama offering shrimp rice suitable for both children and adults.
倉敷ぶっかけうどん（Kurashiki Facialed Udon）
Kurashiki Facialed Udon, as the name "facialed" suggests, is udon noodles adorned with a variety of toppings.
Compared to other regions, this udon boasts a greater variety and quantity of toppings, with a deeper-colored broth.
In addition to green onions and grated ginger, it features seaweed, dried bonito flakes, quail eggs, fish cakes, all drizzled with sweet and spicy sauce.
One can simultaneously relish the freshness of the broth and the natural taste of udon noodles. The chewiness of the udon noodles adds an element of delight, making it a culinary masterpiece.
Furthermore, the key to enjoying Facialed Udon is to thoroughly mix it before consumption. Through the amalgamation, you can experience the intricate flavors of soy sauce, noodles, and various other components.
津山ホルモンうどん（Tsuyama Intestine Udon）
"Tsuyama Intestine Udon" is crafted with an abundance of fresh mixed hormones, blended with miso or soy sauce, and grilled with udon noodles.
In Tsuyama, over 50 shops offer some form of offal udon, with some establishments having been in operation for over 50 years, solidifying its status as a top local udon deeply rooted in the region.
Perfectly paired with beer, it serves as a hearty snack for cold days and a replenishing dish to combat the heat in the scorching summer, making it a beloved treat.
笠岡ラーメン（Kasaoka Ramen）
Kasaoka City in Okayama Prefecture has prospered as a poultry farming town since before the war. Hence, in the vicinity of Kasaoka City, you can fully savor local delicacies made with chicken.
Kasaoka Ramen is an authentic chicken ramen, utilizing chicken for both the broth and char siu. The chicken broth complements the dark soy sauce, while the medium-thick noodles and chicken char siu further elevate the culinary experience.
ひるぜん焼きそば（Hiruzen Stir-Fried Noodles）
Hiruzen Yaki Soba in Maniwa City is stir-fried noodles concocted with ingredients such as Genghis Khan sauce, garlic, onions, apples, and seasoned with sweet and spicy miso sauce.
Featuring locally grown cabbage and chicken, the resilient noodles harmonize with the rich, sweet and spicy miso sauce.
Adding a touch of chili enhances the robust flavor and tightens the taste profile.
千屋牛（Chiyoya Beef）
"Chiyoya Beef" is a rare brand of beef, raised in limited quantities and exclusive to Okayama, making it unavailable outside the region.
It belongs to the Japanese Black breed, inheriting the oldest lineage of Japanese cattle, said to originate in Shinminato City and considered the root of all Japanese beef brands.
Chiyoya is the name of the northern region of Shinminato City, the coldest and most snow-covered area in Okayama Prefecture during winter.
Thriving in the unique climate of the Seto Inland Sea region and the fertile soil with the clear waters of the Takahashi River, Chiyoya Beef boasts a healthy growth, featuring a moderate marbling pattern and lean meat, delivering exquisite, tender, and delicate flavors.
フルーツパフェ（Fruit Parfait）
Okayama is renowned as the "Kingdom of Fruits." Seasonal fruits, harvested and transported nationwide, adorn tables across Japan, bringing moments of joy.
So vibrant is Okayama's fruit industry that the prefecture proudly promotes itself as the "Land of Fruits."
In many establishments, you can savor seasonal fruit parfaits featuring peaches, Kyoho grapes, Sunshine Roses, and more, contributing to the sweetness of life with the bounty of Okayama's orchards.
黄ニラ（Yellow Chives）
Ordinary chives are green, but "Yellow Chives" are characterized by their pale yellow color.
The unique method of "shade cultivation" involves growing chives in a shaded environment, imparting not only the sweetness of chives but also a distinctive crisp texture. With a soft and fibrous consistency, they can be consumed raw.
Yellow chives find their way into various dishes, including Chinese cuisine, hot pot, dipping sauces, miso soup, and seasonings.
The "Yellow Chive Bara Sushi," a local dish from Okayama made with yellow chives, is gaining popularity as a novel regional delicacy.
Additionally, yellow chives make a delicious dipping sauce.
白桃（White Peaches）
Representing Okayama's fruits is the peach, particularly the white peach. Okayama white peaches are known for their rich fragrance, delicate sweetness, superior quality, and distinctive white skin.
To produce the pristine and elegant white peaches, each peach undergoes careful bagging and meticulous cultivation until harvest. With a beautiful appearance and a soft, juicy texture, one can savor the elegant sweetness and aroma of white peaches.
マスカット（Muscat Grapes）
Muscat grapes are one of the specialties of the fruit kingdom, Okayama. These large grapes shimmer with a jade-green radiance, officially known as "Kyoho Muscat." When you place a grape in your mouth, a refreshing and sweet aroma fills the air, earning it the title of the "Fruit Queen" due to its rich and noble flavor.
No need to worry about the skin; they can be eaten whole, offering a delightfully elastic texture and the enjoyment of sweet fragrance and flavor. Recently, seedless Sunlight Rose Muscat grapes have also become popular.
