Yawatahama Champon

Yawatahama champon is a local noodle dish born in Yawatahama, one of Shikoku foremost port towns. Unlike Nagasaki champon, it features a light Japanese style soup drawn from chicken bones, kelp, and dried sardines. Reflecting a land blessed with abundant seafood, the savoriness of fish dissolves gently into the broth.

Highlights

A bowl with a clear golden soup topped with plenty of vegetables, seafood, pork, and fish cake looks rich and generous. Not overly heavy, its refined taste lets you drink it clean to the last drop.

Enjoying the Seasons

The warm soup heats the body from the core in the cold season. The fresh port town ingredients can be enjoyed all year, and the city is home to noted shops known as the big three.

Access and Basic Information

It can be tasted at long established shops in central Yawatahama and at eateries throughout the city. Pairing it with a visit to the Yawatahama port ferry terminal or roadside station is recommended.

A Quick Tip

Start with a sip of the soup. Sensing the gentle savoriness of the seafood dashi first, then enjoying the noodles and toppings together, reveals the taste unique to this place.