愛媛県·ご当地グルメ
Yawatahama Champon
When you scoop it up with your spoon, a brilliant golden soup awaits beyond the rising steam. It is prepared in a light, Japanese-style manner, layering chicken bone broth with bonito and kombu dashi. Rather than the heavy richness of pork bone, it offers a gentle warmth that soaks into your body—despite sharing the same name, Yawatahama's champon is something entirely different from Nagasaki's. Thick Chinese-style noodles are topped with plenty of vegetables and pork. Added to this are Yawatahama's pride—kamaboko (fish cake) and jakoten (fried fish cake)—which allow the savory flavors of the sea to slowly melt into the soup. As a gateway to western Shikoku, this port town has long been connected to Kyushu and Kansai by sea. It is through this maritime exchange that this bowl was born and nurtured. You will find yourself wanting to drink every last drop of this gentle broth. It is a warm, local specialty champon.
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