| 1．Imoni |
| Imoni (芋煮) is a type of taro and meat soup eaten traditionally in the autumn in the Tōhoku region of Japan. Yamagata Prefecture in particular is famous for its imoni, but other prefectures in the region also have their own different varieties. Imoni is eaten like any soup, primarily during the late summer and early autumn, but is most famous as an outdoor food. In the autumn, groups of people preparing imoni around a fire near a river is considered a sign of the season, and convenience stores maintain a stock of firewood and other supplies just for the occasion. |
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| 2．Iyokan |
| The iyokan (伊予柑 - Citrus × iyo), also known as anadomikan (穴門みかん) and Gokaku no Iyokan,[1] is a Japanese citrus fruit, similar in appearance to a mandarin orange, with Dancy as the pollen parent and Kaikokan as the seed parent.[2] It is the second most widely produced citrus fruit in Japan after the satsuma mandarin (Citrus unshiu).[citation needed] Ehime Prefecture accounted for 90% of Iyokan production in 2021.[3] |
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| 3．Kanpei |
| Kanpei, also known as Ehime queen splash, is a Citrus cultivar that originated in Japan.[1] |
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| 4．Jakoten |
| Jakoten (じゃこ天) is made from small fish that are blended into a paste and then fried. It is a special product of Uwajima in southern Ehime Prefecture. Jakoten has a long history, having been eaten since the Edo period. |
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| 5．Haruka (citrus) |
| Haruka (Citrus tamurana × natsudaidai) is a Citrus cultivar grown in Japan and the Korean Peninsula. |
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| 6．Yakitori |
| Yakitori (Japanese: 焼き鳥) (literally 'grilled bird') is a Japanese type of skewered chicken. Its preparation involves attaching the meat to a skewer, typically made of steel, bamboo, or similar materials, after which it is grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt.[1] The term is sometimes used informally for kushiyaki (grilled and skewered foods) in general. |
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