Discover the many uniquely Japanese ways to enjoy chicken8＜Ehime＞

Ehime Edition — More Than Citrus and Seafood: The Chicken Culture Rooted in Ehime

Japan offers an incredible variety of chicken dishes, and thanks to strong regional traditions, they never get boring.

Introduction

In this series, we continue exploring regional chicken dishes across Japan and the unique food cultures that have developed around them.

When people think of Ehime Prefecture, many imagine its famous citrus fruits such as mikan oranges, along with the rich seafood of the region, especially sea bream used in dishes like taimeshi and tai somen.
Surrounded by both the Seto Inland Sea and the Uwa Sea, Ehime is widely known for its connection to the ocean.

However, beyond its seafood and citrus culture, Ehime also has a long-established and distinctive tradition of chicken cuisine loved by locals for generations.

From fried chicken to regional yakitori styles and hearty bone-in chicken dishes, Ehime offers another side of its food culture worth discovering.

Ehime’s Local Jidori: Himekko Jidori

Ehime’s signature local chicken breed is Himekko Jidori.

Known for its pleasant texture and rich umami that deepens with every bite, it is used in a variety of dishes throughout the prefecture.
As a locally raised jidori chicken, it continues to play an important role in supporting Ehime’s regional food culture.

Chicken Dishes Unique to Ehime

Senzanki — Ehime-Style Fried Chicken

One of the best-known chicken dishes in eastern Ehime is senzanki, a style of fried chicken made with various bone-in cuts.

The chicken is seasoned in advance and fried together with the bone, allowing both the marinade and the flavor from the bone itself to soak deeply into the meat during cooking. The result is a crispy texture and a rich, savory taste.

There are several theories behind the name. One says it comes from the phrase “senzangiri,” meaning to cut a whole chicken into many pieces, while another suggests it originated from the pronunciation of a Chinese word related to fried chicken.

Even within Ehime, regional differences exist.
In Niihama City, a similar fried chicken dish is called zanki, which is typically made with boneless chicken and known for its light, crispy coating and simple flavor that never becomes tiring.

Imabari Yakitori — A Unique Style Without Skewers

Another famous local specialty is Imabari Yakitori from Imabari City.

Unlike typical Japanese yakitori, the chicken is not grilled on skewers. Instead, it is pressed and cooked directly on a hot iron plate.
Because it cooks quickly, the style became popular in Imabari, where speedy service suited the local culture.

Chicken skin is especially popular, prized for its crispy texture and savory flavor.
A common local way to enjoy the meal is to start with grilled chicken skin and finish with senzanki.

And There’s More… Ehime’s Unique Chicken Specialties

Age Ashidori

Age Ashidori is a bold dish made by deep-frying an entire chicken leg with the bone still attached.

It is said to have originated from a street stall in Shikokuchuo City in 1958.
Using a whole bone-in thigh and finished with garlic powder, the dish is known for its juicy flavor and satisfying richness.

Eating it by grabbing the entire leg and taking a big bite is part of the experience.

Conclusion

Ehime’s chicken culture may be somewhat overshadowed by the prefecture’s many famous specialties, but it remains deeply rooted in local daily life.

From the approachable flavors of senzanki to the unusual cooking style of Imabari yakitori and the locally raised Himekko Jidori, Ehime offers a surprisingly diverse range of chicken dishes.

Beyond citrus fruits and sea bream cuisine, another side of Ehime’s food culture awaits discovery.
When visiting Ehime, be sure to explore its unique chicken dishes as well.