slices of raw tuna and the like are marinaded in a soy sauce based marinade and then laid out over vinegared rice and sprinkled with shredded nori etc. (southern Shima Peninsula in Mie Prefecture) Kansai and Chugoku regions Yudofu - tofu simmered in hot water with kombu and eaten with various dipping sauces. (Kyoto) Osaka zushi - sushi pressed quadrangle sharp and also called Hako zushi ("box sushi"). (Osaka) Battera zushi - a type of box sushi using mackerel and vinegared kelp. Named battera taken from the Portuguese bateria or small boat. Funa zushi - ancient style sushi in Shiga Prefecture Kitsune udon - hot udon with sweet aburaage which is popular in Osaka Okonomiyaki - savory pancakes with cabbage, meat or seafood, flavored with Japanese worcestershire sauce and mayonnaise. Osaka style - ingredients are mixed into the batter before grilling. Has now spread nationwide. Hiroshima style - made out of layers of batter, cabbage, toppings, yakisoba and fried egg. Horumon yaki-udon - Yakiudon with the pluck in Tsuyama, Okayama Takoyaki - balls of grilled, savory batter with pieces of octopus inside. Is now popular throughout Japan. (Osaka) Akashiyaki - prototype of takoyaki balls in Akashi, Hyōgo. Kibi dango - dango from the Kibi region in Okayama Prefecture Demi-Katsu - a katsudon specialty that uses a demiglace sauce (Okayama) Izumo soba - a type of soba famous in the Izumo area (Shimane Prefecture) Dote-nabe - a nabemono dish of oysters, tofu and vegetables stewed in a miso-based broth (Hiroshima Prefecture) Fugu - Famous in Shimonoseki, Yamaguchi Prefecture. Fugu cuisine is also popular in Osaka. Obanzai - a style of cooking rather than a dish in Kyoto Shikoku Katsuo no tataki - finely chopped skipjack tuna mixed with chopped spring onion and seasoned with rice vinegar.(Kochi area - in other regions this would refer to sliced, seared skipjack tuna) Sanuki udon - udon is one of the most popular foods in the Sanuki Province, today Kagawa Prefecture, and udon produced here is famous nationwide. Sawachi ryori - traditionally sashimi, sushi but more recently other foods, presented on a huge plate called "sawachi". (Kochi area) Shoyumame - parched broad beans marinaded overnight in a mixture of soy sauce, sugar, mirin and sake. (Kagawa Prefecture) Sudachi - a tiny lime-like citrus, which is mixed, grated and added to fish dishes of the Tokushima area to give any dish the distinctive summertime in Tokushima