Gourmet info
We provide information about "heso salon" on the 1st floor in front of Awa-Ikeda Station, and food and drink information in the Awa-Ikeda area
Cafe & goods / heso salon
This is a cafe and restaurant located on the 1st floor of 4S STAY Old Folk House Inn Awa Ikeda Ekimae.
Based on the concept of "the crossroads of food in Shikoku," we mainly serve ingredients from Shikoku.
Breakfast
Breakfast (500 yen) can be prepared for guests staying at 4S STAY Awa-Ikeda Ekimae if ordered at check-in. ※if you check in on Monday, we cannot provide it because heso salon is closed.
- address
- 1804-9 Salad, Ikeda-cho, Miyoshi City, Tokushima Prefecture (1F in front of Awa-Ikeda Station)
- business hours
- 11:00-22:00 (Last entry 21:00, Last order 21:30)
- Regular holiday
- Mondays, New Year holidays
Map of food shops around Awa-Ikeda Station
The Local Cuisine
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Buckwheat Rice Millet
A millet that contains buckwheat with the husks removed (buckwheat rice) as well as vegetables, Japanese sweet potatoes, and chicken that are stewed together. Because rice could not be cultivated in the Iya Region, this was created when the Heika Refugees made buckwheat into rice to remind themselves of their life in the capital. Buckwheat rice is a food that is great for the body with an enjoyable popping, bubble-like texture.
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Iya Soba
In the Iya region, where the temperature difference between daytime and nighttime is extreme, buckwheat favor colder areas, so buckwheat became popular in Iya area. Iya Soba is a thicker and shorter noodle which texture is easily cut, bacause it doesn’t have much of a binding ingredient.
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Dekomawashi
A shish kebab-like food with tofu, small white potatoes, and konjak jelly skewered on a bamboo which has miso sauce on top and is cooked over a charcoal grill. It is supposedly turned while cooking, but it is supposed to resemble an Awa Doll which were traditionally used in doll theater shows, and that is where the name originates from.
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Hirarayaki
Miso is spread to cover a flat stone called a “Hirara” that has been heated with a fire and Satsukimasu Salmon, tofu, and vegetables are placed on top and cooked until fragrant. Why not try cooking it like a barbecue while camping at the riverbank?
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Iya Tofu
"Iya Tofu" is made from the water at the foot of the Iya Mountains and carefully selected soybeans, and packed with the original umami from the beans and a firm texture.
It is so hard to break apart that it`s been said "Iya Tofu was strapped by rope to a cross and carried through mountain paths", So sometimes called “Stone Tofu”. It is an essential ingredient in the local dish “Dekomawashi”. You can eat it in cold and also in voiled. -
Gibiet
Gibiet is a French word, which refers to meat from deer and wild boar and other wildlife. In the western Awa region, there are 3 processing facilities, so you can enjoy Gibiet even at the local restaurants.