Ehime

Ehime

愛媛県

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What to know about Ehime

Ancient hot springs among Japan's oldest, one of twelve original castle keeps still standing, a cycling route spanning the Seto Inland Sea, an unmanned station overlooking the water. Ehime Prefecture concentrates landscapes that etch themselves into travelers' memories.

Dōgo Onsen Honkan

The main hall, rebuilt in 1894, is designated a National Important Cultural Property and ranks among Japan's three oldest hot springs. The image of red railings and white plastered walls enveloped in steam embodies Japan's hot spring culture. After preservation work lasting roughly five and a half years, the entire facility reopened in 2024. It stands alongside Arima and Shirahama onsen in historical depth and appears in Natsume Sōseki's Botchan.

Matsuyama Castle

Perched at 132 meters on Mount Katsu, Matsuyama Castle was begun by Katō Yoshiaki in 1602 and ranks among Japan's twelve original castle keeps. A ropeway or lift carries you to the summit, where Matsuyama's townscape and the Seto Inland Sea spread beneath you. The keep, preserving Edo-era architectural techniques throughout, stands with dignified bearing after more than 400 years.

Shimanami Kaidō

This roughly 60-kilometer road links islands across the Seto Inland Sea between Imabari and Onomichi in Hiroshima Prefecture by way of nine bridges. Each bridge features a dedicated cycling and pedestrian path, drawing enthusiasts from across Japan and abroad. The blue of the sea and the quiet landscape of island life glimpsed from the bridges remain etched in the cyclist's memory.

Shimonada Station

An unmanned JR Yosan Line station known as the station nearest the sea, the Seto Inland Sea stretches directly before the platform with nothing between the tracks and water. At twilight, sky and sea burn orange. Here, in the stillness of a local railway line, time takes on a singular quality.

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Areas in Ehime

Neighborhoods and districts to explore

Location

Where is Ehime?

Ehime Prefecture is located in the northwest of Shikoku, facing the Seto Inland Sea and the Uwa Sea. The prefectural capital is Matsuyama. With an area of approximately 5,676 square kilometers, it is the most populous prefecture in Shikoku.

The northern region enjoys a Seto Inland Sea climate with mild weather, while the south is influenced by Pacific air currents, bringing higher precipitation. The warm climate and abundant sunshine support agriculture, and as of 2025, the population stands at approximately 1.26 million.

Once known as Iyo Province, this land retains vivid traces of ancient hot springs and castle town culture. The calm waters of the Seto Inland Sea and the mountainous terrain spreading to the south define the prefecture's geography.

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Access

Getting to Ehime

Flying from Tokyo is most convenient. ANA and JAL depart Haneda for Matsuyama Airport in roughly 80 minutes, while Jetstar departs Narita in about 100 minutes. A limousine bus carries you from Matsuyama Airport to Matsuyama Station in approximately 15 minutes.

By rail, the Tōkaidō Shinkansen reaches Okayama in about 3 hours 20 minutes, then transfer to the Limited Express Shiokaze, arriving in Matsuyama after approximately 2 hours 40 minutes, totaling roughly 6 hours. From Osaka, the Shinkansen reaches Okayama in about 50 minutes, followed by the Limited Express Shiokaze to Matsuyama in roughly 2 hours 40 minutes, totaling approximately 3 hours 30 minutes.

An overnight bus from Shinjuku offers another option, taking about 12 hours. You can choose your travel method to match budget and schedule.

Getting around the prefecture is convenient via the Iyo Railway streetcars, which connect major tourist attractions throughout Matsuyama. JR Shikoku and local bus routes also serve the region, allowing you to venture into outlying and remote areas.

Local pride

Specialty Products

A warm climate and abundant sunshine sustain Ehime's agriculture. Citrus cultivation is the prefecture's signature industry, with remarkable variety and quality recognized nationally. The Uwa Sea, facing the Pacific, is also a thriving center for aquaculture, producing high-quality seafood and marine delicacies.

Traditional craftsmanship has deep roots here. Ceramics and textiles have been passed down through generations, and the textile industry has produced world-renowned products. Through both agricultural and aquatic goods and traditional crafts, Ehime sends items that enrich daily life across the nation.

Food

  • Mikan (Mandarin)

    Food

    Mikan (Mandarin)

    The second-largest producer nationally, mikan is Ehime's emblematic fruit. Nurtured by three suns, the sky above, the reflection off the sea surface, and the reflection off stone terraces, these mandarins excel in balance between sweetness and acidity. With 42 citrus varieties, the prefecture boasts Japan's greatest diversity.

  • Iyokan

    Food

    Iyokan

    A mid-to-late-season citrus where Ehime leads national production, iyokan peaks from February through April. Larger than mikan, it is distinguished by its refreshing aroma and bright sweet-tartness.

  • Tai Meshi (Sea Bream Rice)

    Food

    Tai Meshi (Sea Bream Rice)

    This local dish exists in two forms: the Matsuyama style, where whole sea bream is cooked with the rice, and the Uwajima style, where sashimi is coated in egg sauce and served over rice. Though both bear the same name, their forms differ strikingly by region, revealing how local geography shapes food culture.

  • Jako Ten

    Food

    Jako Ten

    A processed food cherished in the Nanyo region since ancient times, jako ten is made by deep-frying minced small fish. Its rustic texture and salty flavor make it equally welcome as a snack or sake accompaniment, a dish woven into everyday life.

  • Uwajima Kamaboko

    Food

    Uwajima Kamaboko

    When Date Hidemune entered Uwajima in 1615, craftspeople from Sendai brought their technique, establishing the tradition. Made without added sugar or starch, Uwajima kamaboko is prized for its elastic bite. This seafood product carries over 400 years of history.

  • Farmed Sea Bream

    Food

    Farmed Sea Bream

    The Uwa Sea leads Japan in aquaculture production, raising firm-fleshed, premium-quality sea bream. Swift tidal currents and refined farming techniques ensure quality that shines whether eaten as sashimi or grilled.

  • Kiwifruit

    Food

    Kiwifruit

    Japan's top producer, Ehime's warm climate and well-draining soil prove ideal for kiwi cultivation, yielding fruit with balanced sweetness and acidity that ships nationwide.

  • Goshoku Sōmen (Five-Color Noodles)

    Food

    Goshoku Sōmen (Five-Color Noodles)

    Wheat noodles striped in red, yellow, green, purple, and white, their vivid palette striking the eye. Tracing back some 370 years to the Matsuyama domain era, this traditional food has long been treasured as a gift.

Crafts & Others

  • Imabari Towel

    Crafts & Others

    Imabari Towel

    Born from the soft water of the Seto Inland Sea and over 120 years of cotton-weaving tradition, Imabari towels are renowned for exceptional absorbency and soft feel, recognized both domestically and abroad.

  • Tōbe Ware

    Crafts & Others

    Tōbe Ware

    A traditional craft featuring white porcelain decorated with indigo motifs, Tōbe ware holds official designation from Japan's Ministry of Economy, Trade and Industry. Its durability earned it the nickname kenka-yaki (fight-proof pottery), and it remains a daily staple in countless households.

Through the ages

History of Ehime

Once called Iyo Province, this region was established under the ritsuryō administrative system. Dōgo Onsen has an especially ancient history, recorded in both the Nihon Shoki and the Man'yōshū anthology. In 596, Prince Shōtoku is said to have visited and erected a monument praising the waters' excellence, a hot spring that has soothed visitors for over 1,400 years.

After the 1600 Battle of Sekigahara, Katō Yoshiaki, who sided with the eastern forces, received the domain of Iyo Matsuyama valued at 200,000 koku and began construction of Matsuyama Castle in 1602. When the castle was completed in 1620, Matsudaira Sadayuki of the Hisamatsu Matsudaira clan entered as lord of 150,000 koku. The Matsudaira family then ruled for roughly 230 years until the end of the Edo period. Multiple domains known as the Eight Iyo Clans existed across the prefecture; in the Uwajima domain, Date Hidemune, connected to the Sendai Date clan, cultivated a distinctive culture.

With the abolition of the han system in 1871, the Eight Iyo Clans each became prefectures, consolidating into Ehime Prefecture in 1873. The name derives from Ehime no Mikoto, a deity in the Kojiki. In 1895, Natsume Sōseki arrived as an English teacher at Matsuyama Middle School; his experience there inspired the novel Botchan, which brought Matsuyama's name across the nation. Masaoka Shiki, also a native of Matsuyama, is regarded as the founder of modern haiku, and the prefecture's rich literary heritage endures today.

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