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Regions' cuisine
Shikoku
Shikoku ("four countries") is the smallest and least populous of the four main islands of Japan, located south of Honshu and east of Kyushu island. Its ancient names include Iyo-no-futana-shima, Iyo-shima, and Futana-shima. The current name refers to the four former provinces which made up the island: Awa, Tosa, Sanuki, and Iyo.
Maneki Neko (ceramic cats). Kagawa prefecture
 One can observe cute maneki neko quite often in Japan before the entrance to some private shop. The custom of placing maneki neko before one's shop appeared at Edo epoch (1600-1868) at Japanese chapmen. Everything can serve as a material for making maneki neko, e.g. metal, wood, loam or papier-mache.
Japanese humorously consider that due to the magic, maneki neko draw welth and luck to their owner.
Awaodori (Japanese dance). Tokushima prefecture
The most famous summer dance in Japan is awaodori. It takes place annually in August from 12th to 15th. The dance is so popular that about 50 thousand people take part in it. Even the most little island's habitants take active part in it, having learned walking.
Female dance is unified on the whole and men are given a horse the bridle in movements. It is considered that if you are dancing you're a fool, but if you are not dancing you're twice a fool.
Local dishes:
- Tosa zukuri - fried fish
- Tai meshi - boiled perch with soup with onion
- Katsuo-no tataki - kind of sashimi
Any Shikoku region's districts that look out on the Pacific Ocean and one district that looks out on Seto Naikai (Inland Sea) differ from each other. Tai (sea breams), iwashi and small fish range in Seto Naikai. There are katsuo (bonito), maguro (tunny) and other rangy fish in the Pacific Ocean. The ingredients for broth vary as well. Thus, e.g. on the Seto Naikai coast people use iriko (or niboshi that is dried anchovy) and on the Pacific Ocean's coast people use dried oceanic bonito. Each district differs from each other with its seafood variety; people make dishes of it in combination with local products.
Katsuo-no tataki is a local dish in Kochi prefecture. Savoury katsuo, grilled to brown color is eaten with vinegar. The dish is called so because of the way it's prepared; bonito is dressed with vinegar by agency of striking (here is a name, derived from Japanese verb "tataku" to strike).
Tosa-zukuri (Tosa is a former name of Kochi prefecture) is fried fish, which is eaten as sashimi. Tosa-dzukuri is made of bonito with ginger and garlic. This dish enjoys great popularity. One can add leek, radish sprouts and onion to one's taste and can eat with rice as well as domburimono.
People hook tai (sea breams) in Seto Naikai (Inland Sea) in spring. The dish taimeshi is a whole tai, boiled together with rice. This is the most famous local dish. One can pour green tea in it and eat it as ochazuka (rice, poured with tea).
Tosa-zukuri
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Taimeshi
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Katsuo-no tataki
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