Taisanji
Kukai is said to have performed a rite over earth and sand here to quiet a flooding river.
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Hot springs, sea breezes, castles.
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From entries with clearly licensed photos.
Kukai is said to have performed a rite over earth and sand here to quiet a flooding river.
See detailsIts hall in the hachiman-zukuri style is held to be one of only three such in Japan, with Usa Jingu and Iwashimizu Hachimangu. It stands on the rise above Dogo.
See detailsIntroduced by city, ward, town and village within the prefecture.
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Read the answer →REGIONAL SPECIALTIES
It is not only the big cities. The regions are full of charm, and special experiences you can only have in each place are waiting.
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INSTAGRAM / 6
Local governments, tourism accounts and local posts are shown with official embeds. Photos are not stored on Value Village; they link to the original posts.
THINGS TO DO / 6
Choose from what you can only do here.
06Visit Citrus GrovesTaste Ehime's varied citrus in terraced orchards overlooking the sea.See related entries →AI-generated reference imageNEED TO KNOW
BEST TIME TO TRAVEL
Cherry blossoms at Matsuyama Castle and mild weather invite leisurely walks.
See recommendations for this season →Enjoy breezy island journeys along the Shimanami Kaido and Uwajima coast.
See recommendations for this season →Mt. Ishizuchi's foliage and sweet seasonal citrus define autumn.
See recommendations for this season →Dogo's hot springs and sweet citrus brighten the cooler season.
See recommendations for this season →LOCAL FOOD / 12
What people have long eaten in this place. We collect the dishes themselves, not restaurants.
Kombu is laid over the rice and sea bream is placed on top, and it is cooked with light soy sauce, sake, salt and dashi; when it is done the bones are removed, the flesh is flaked, and it is mixed into the rice.
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
Grilled white fish is flaked and ground together with barley miso, then thinned with dashi taken from the bones. Served with konjac, green onion and mandarin peel, and poured over warm barley rice.
Area:Nanyo region
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
Taro, chicken, thick fried tofu and shiitake are simmered in dashi, dumplings of shiratamako rice flour are added, and it is seasoned sweet and salty with sugar, mirin and soy sauce. Eaten warm, broth and all.
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
Igisu seaweed is simmered in the water used to boil shrimp, raw soybean flour is added, and seasoned carrot, burdock, shiitake and shrimp are mixed in and left to set in a mold as it cools. Eaten with mustard vinegared miso.
Area:Imabari area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
Bone-in young chicken is cut into chunks, marinated in light soy sauce, sake, ginger juice and pepper, then coated in potato starch and deep-fried. Frying it with the bones in is its distinguishing feature.
Area:Toyo region
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
Hi-no-kabu turnips are soaked in water to draw off the harshness, sliced into rounds and salted, then pickled for about a week in vinegar pressed from daidai citrus and in sugar.
Area:Matsuyama area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
Small fish such as young sea bream, opened along the back and cured with salt, sugar and vinegar, wrapped by hand around okara (soybean pulp) that has been dry-toasted and seasoned. Ginger and onomi (hemp seeds) are mixed into the okara.
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
Small fish are ground up with skin and bones, mixed with wheat flour, egg and salt, shaped into ovals and deep-fried. Eaten with grated daikon and ginger.
Area:Nanyo region
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
Vinegared rice is made with dashi taken from small fish of the Seto Inland Sea and a sweet vinegar, chopped conger eel, burdock and carrot are mixed in, and shredded egg crepe and seafood are arranged on top.
Area:Matsuyama area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
Shirataki konjac noodles simmered in dashi and seasonings are arranged on a plate, covered with white fish that has been boiled, flaked and seasoned with sugar and sake, and garnished with green onion and mandarin peel.
Area:Around Uwajima
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
Yakitori in which the chicken is not skewered but pressed against an iron griddle as it cooks. The skin, grilled crisp and fragrant on the outside, is the best-known kind, and the local way is to finish the meal with senzanki.
Area:Throughout the prefecture, mainly Imabari
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
A thin sponge cake baked from egg, sugar and wheat flour, rolled around smooth bean paste flavored with yuzu. The cut surface shows a spiral.
Area:Matsuyama
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
MICHI-NO-EKI / 29
Rest facilities registered by Japan's national government. Each has parking and toilets open 24 hours, and by definition includes a facility that sells local products. This is where the making and the food of this prefecture can actually be bought.
There are 29 stations in this prefecture in all (national registry).
LOCAL ACCOUNTS / 3
Japanese-language accounts that post about this area.
These are third-party accounts. They are not affiliated with Value Village and this is not an endorsement.
CITIES & TOWNS / 16
Sorted by number of entries. Start from the name of a town.
INTERESTS / 14
Only the interests found in this prefecture.
Oyamazumi Jinja / Ishiteji
To the listShimanami Cycling / Shimonada Station
To the listNarukawa Valley Takatsuki Onsen / Roadside Station Tsushima Atsuta Onsen
To the listUchiko / JR Shimonada Station
To the listGaryu Sanso
To the listDogo Onsen Honkan / Imabari-jo
To the listMuseum of Saka no Ue no Kumo / Shiki Memorial Museum
To the listHomotsukan / Imabari Towel
To the listDogo Art / Mt Ishizuchi
To the listImabari Shipbuilding Imabari Shipyard / Imabari Shipbuilding Saijo Shipyard
To the listMatsuyama Castle Ropeway / Baishinji Station
To the listShimanami Kaido / Uwajima Bullfight
To the listPoeme Honpo Higashimon Factory / Ehime Institute of Industrial Technology
To the listEhime Prefectural Science Museum / Futami Seaside Park
To the listHIGHLIGHTS
From entries with clearly licensed photos.
What makes this shrine singular is that a substantial share of all the arms and armour designated National Treasures or Important Cultural Properties is concentrated in this one place, including pieces said to have been dedicated by Minamoto no Yoshitsune, Benkei and the Kono clan. A trace of its having drawn the faith of the Inland Sea navies and their commanders, as a god of the sea and of war.
Among the oldest hot springs in Japan. It has the Yushinden, a bath reserved for the imperial family.
It is said to hold about forty percent of all armour designated National Treasures or Important Cultural Properties.
It joins the islands of the Inland Sea. These were the waters of the Murakami pirates.
The holy land of cyclists. Seventy kilometres, crossing by bridge.
SMILE NEWS / 136
Stories that lift your spirits a little, collected with their sources.
Matsuyama City announced that the 37th Mitsu Morning Market festival will be held at the city's public fish market on October 24 from 8 a.m. to noon. Besides fresh Seto Inland Sea seafood for sale, there will be a mock auction, a touch pool and catch-by-hand fish activities.
source: Matsuyama CityNames for two jaguars born on 16 June at Ehime Prefectural Tobe Zoo were chosen by a visitor vote. Out of 4,848 votes, the female became Toki and the male Toku.
source: Ehime Prefectural Tobe ZooIn Chile's Patagonia National Park, a women-led ranger team returned 13 Darwin's rheas to the wild in April 2026. Working with the Rewilding Chile Foundation, they care for the birds around the clock; surveys once estimated only about 11 to 15 remained.
source: MongabayHashtags often used for this area. Each opens the tag page on Instagram.
SEASONS & EVENTS
2026-10-10 ~ 2026-10-17
2026-10-15 ~ 2026-10-18
Uwajima
Ehime
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