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Regions' products
Chugoku
The Chugoku region or San'in-San'yo region is the westernmost region of Honshu, the largest island of Japan. The name literally means "middle country" and is based on distance from the capital Nara or Kyoto.
Itsukushima (Shinto temple). Hiroshima prefecture
 The Shinto temple Itsukushima on Miyaziyama island in Hiroshima prefecture was built in 593. Now it belongs to worldwide cultural heritage. The entrance to the temple is, the way other Shinto temples are, decorated with gates (torii), painted in distinctive red-orange colours.
Hiroshima prefecture is known for cultivation of kaki (oysters), from which kakinabe (pottage) is cooked.
Kintaikyo (the wooden bridge). Yamaguchi prefecture
 The wooden bridge Kintaikyo on Nisikagawa river, built in the beginning of Edo age, consists of some arches that smoothly slip one into another. The high technology of building of the Kintaikyo bridge, already known in the age of Edo, in combination with the exceptional mastery of ancient Japanese architects keeps the high durability of the construction at the present days.
Local dishes:
There are mountains in the middle part of Chugoku that divide the region into two parts, Sanyo and San-in. In this warm region fruit growing is very good developed. Nizuseiki-nashi (so called "pear of the 21st century") from Tottori prefecture, nutmeg grape and peach of Okayama are transported from here to whole Japan.
Sea products of this region are also very diverse. In particular it is kaki (oysters) from Hiroshima prefecture, the dish that is cooked from them (kaki-no dotenabe) is very popular. The name of the dish comes from the way it is cooked: miso is put on the inner surface of nabe (pot) and the products are cooked in it (this receipt was invented by a merchant Dote). In such a way, the dish, for which kaki and vegetables with miso are cooked, is called dotenabe, or doteyaki. Products may be just cooked with miso, without making dote. The taste of kaki may get worse if it is overcooked, it is enough just to warm it.
The local products of San-in region are fugue (swell-fish), matsuba-kani (crab) and karei (flounder) of the Japanese Sea, sizimi (shell-fish) from the lake of Sinziko. Kamaboko from Yamaguti prefecture and ago-tikuwa (tikuwa from flying fish) from Tottori prefecture and other treated local sea products.
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