散策 Sansaku

Food of Kagawa

32 dishes

Ajino sanbai(Horse Mackerel in Sanbaizu Sauce)📍 KagawaFormerly, when we would help haul a seine ashore in the summer, the fishermen would share horse mackerel and sardines with us children or adults. Aji no Sanbai ("horse mackerel in sanbaizu sauce") is a regional dish that uses fresh small fish. Putting the fish in vinegar will soften its bones, and one will be able to eat the entire fish; moreover, it is an ingenious way to increase the fish's preservability. They say horse mackerel got its Japanese name "aji" (a word that is a homonym for another word that means "flavor") because it tastes good among all fishes. One will be able to catch small horse mackerels in the Seto Inland Sea between summer and fall. They grow to about 15cm in the fall, which is the best season for them. Because the Seto Inland Sea has many shallows and an abundant supply of plankton, a food, the sea is blessed with an abundance of marine products throughout the year, and various fish dishes have been handed down from long ago.
Anmochi zouni📍 KagawaZoni" is a soup made with white miso paste, round rice cake with sweet bean paste, daikon radish cut into round slices to wish for family happiness, and kintoki carrots. During the Edo period , sugarcane cultivation was encouraged in Kagawa Prefecture, where the climate was mild and rainfall was scarce, as a way to promote agricultural production. White sugar from the Sanuki region was white in color and melt-in-your-mouth, making it one of the three "Sanuki whites" (along with cotton and salt) and a representative of local specialties. Sugar was a precious commodity in those days, and ordinary households could not eat it on a regular basis. It is said that the origin of "Anmochi Zoni" began around the Meiji period when people began to use sugar once a year in Zoni as a special dish for the New Year. It is said that the white miso used in Zoni was brought to Emperor Sutoku, who was defeated in the Hogen Rebellion and exiled to the Sanuki region, by people coming from Kyoto, and has been used and valued in many dishes as a seasoning in winter.
Barazushi📍 Kagawa"Barazushi" is made by mixing vinegared rice with seasonal vegetables and other ingredients, and it is mainly eaten on special occasions. When serving to guests, it usually features Spanish mackerel, mackerel, and gizzard shad marinated in vinegar, conger eel teriyaki, shredded egg crepe, red pickled ginger, and sansho pepper leaves. It was the main delicacy for spring and autumn festivals at Shinto shrines, Horse Festival, Girls' Festival, new building ceremonies, weddings, and memorial services. "Barazushi" from the town of Utazu in the Chusan region is known for its sweeter seasoning. Utazu was a port of the Takamatsu Domain during the Edo period, so sugar was readily available in the area. This region was also one of the leading salt producers in Japan from the Edo period to the 1960s, and sweet foods were preferred because they provided stamina to the salt makers. It is thought that these factors led to the sweeter version of "Barazushi" made in Utazu.
Dojou-Jiru (Pond loach Soup)📍 KagawaIt is said that "dojou" (=pond loach) becomes the tastiest from June to July, before bearing eggs. It contains less fat than eel, but plenty of vitamins and minerals. You can eat bones when it is well simmered, so it has been popular as a nutritious food. After planting rice and finally settling down from busy farm work, men used to catch pond loaches at ponds or rivers. "Dojou-jiru" is a dish simmered vegetables like gobou(=burdock root) , satoimo (=Japanese taro) or Japanese leek, with freshly made udon noodle to prevent from summer fatigue, and was prepared mainly by men. Also, when people work together or gather in the community, many pond loaches were cooked with a big pot and served to neighbors and relatives. The dish helped people connect each other. The opportunities to find native pond loach is decreasing due to environmental change these days, but the habit of eating "Dojou-jiru" is still alive.
Ebi Misosiru(Shrimp miso soup)📍 KagawaIn the Seto Inland Sea, many kinds of shrimps can be caught in abundance.Shrimps that grow only to about 10 cm in length are called "small shrimps," and the "shiba shrimps" used in "Ebi Misosiru(=Shrimp miso soup)" are also classified as small shrimps. The Ugajinja Shrine in Toyonaka-cho, Mitoyo City, holds an annual autumn festival to give thanks for a good harvest. Known as the "doburoku festival," it is a lively event that also includes an entertainment contest. After the ritual is performed, "doburoku(kind of sake)" is served to the participants. At that time, "Ebi Misosiru(=Shrimp miso soup)" is also served along with rice and "namasu (=sweetened boiled fish paste)" as a local delicacy. Ugajinja has been using the traditional method of making "doburoku" since about 300 years ago, when it was first permitted to brew "doburoku". Ugajinja is the only shrine in Shikoku permitted to make "doburoku", and in March, "doburoku" is offered to the Ise Shrine, and the set of ancient brewing tools used are designated as a prefectural cultural asset.
Hage Dango📍 KagawaIn Kagawa Prefecture, the farming season begins in May, when wheat is harvested, and ends in June, when rice planting takes place. Around July 2, which is called "Han-ge-sho," is a milestone, and farmers rush to finish rice planting by "Han-ge" or "Han-ge-han-tsukkuri," to avoid being behind schedule. It is also known as "Hange-no-hageagari" and is the time when the continuous rain stops and the rainy season ends. On this sunny day, people make and eat "hage dango" to relieve their fatigue for about half a day. The dumplings made from freshly harvested flour are smooth, shiny, and fragrant. The name "hage dango" comes from the fact that the dumplings are eaten at "Han-ge" and the way the bean paste is speckled on the surface of the dumplings.
Imotako📍 Kagawa‘Imotako' is a simple local cuisine which makes use of both land and sea produce. The result is a stewed dish consisting of fresh octopus caught at the Seto Inland Sea and Japanese taro. Whilst long-armed octopus is typically used for the dish, there are various other types of octopus you can also catch at the Seto Inland Sea including the common octopus and the webfoot octopus. As the octopus living in the Seto Inland Sea are fed nutritious feed including a combination of shellfish, shrimp and crabs, the octopus are said to be sweet and more flavourful. Furthermore, as the octopus contain a good balance of protein, vitamins and taurine, they are also able to alleviate fatigue, and this has led to them being widely used as an ingredient in cooking since long ago. Japanese taro is grown throughout the prefecture and steamed taro was a common snack given to children in the past. Grown on the edges of paddies, Japanese taro also became known as the ‘paddy potato'. Unlike sweet potatoes and regular potatoes, Japanese taro grow and multiply from a mother tuber. This has therefore led to them being served during festivities or on auspicious days such as New Year's Day as a symbol of descendant prosperity.
Iriko gohan (rice with dried sardines)📍 Kagawa“Iriko gohan” is a rice dish made with small, crunchy dried sardines known as iriko. The Japanese anchovies that become iriko are caught in the Seto Inland Sea. In particular, the area around Ibuki Island, located in the Seisan region of western Kagawa prefecture, is one of the most prominent areas for catching iriko. Freshness is vital when producing dried sardines. The anchovy catch is hauled to Ibuki Island in a mere 30 minutes before being boiled up. The production of high quality sardines depends on the same suppliers consistently handling everything from catching the fish to processing them. It takes between one and three days for the catch to end up on store counters. The fishermen may prioritize speed, but they also pay meticulous care to their catch. It requires great skill to adjust the amount of fish that enter their nets, so as to avoid damaging the bodies of the fish. The sardines hatched in the peaceful Seto Inland Sea make a rich dashi stock, with a strong umami flavor. Dashi stock made from these sardines is an indispensable part of Kagawa cuisine. It is used in various staples of home cooking, not least in Sanuki udon noodles, a local specialty. The sardine flesh is also often eaten in stewed dishes or tempura, making it one of the foremost ingredients that underpins local cuisine.
Kakimaze📍 Kagawa“Kakimaze”, also known as “omaze”, is a traditional local dish made with fresh ingredients from Shodoshima. Ingredients are flavored with seasonings such as soy sauce and added to cooked rice and mixed. Traditional soy sauce has been produced in Shodoshima for 400 years. The island's climate is suitable for making salt, soybeans, and wheat, ingredients which are needed to make soy sauce. At its peak during the Meiji period, there were 400 soy sauce breweries in operation. Now, there are over 20 breweries and tsukudani factories, and soy sauce is made using traditional wooden barrels. Kagawa prefecture is one of the highest producers of soy sauce and is made in Shodoshima, Sakaide, Higashikagawa, and Takamatsu.
Kankanzushi📍 Kagawa“Kankanzushi” is a preserved food that has been passed down since the Edo period. It originated in the Kamobe area of Sanuki City and has been passed down throughout most of Sanuki City. Sushi rice is packed into a sushi box that can hold about 1 sho of rice, Spanish mackerel soaked in vinegar is laid on top of that, the lid is put on, and wedges are hammered into the wooden frame. The name comes from the sound this makes. Since the sushi boxes can be stacked one on top of the other, a large quantity can be made at once. Also, because the fish is seasoned with salt and vinegar, it can be stored for up to a week in winter and for 2 to 3 days in summer. In the past, each household in the Kamobe area had a set of tools such as a sushi box and a wooden hammer. In the past, sushi boxes were mainly made of hard, odorless chinaberry wood, but in recent years, cedar and cypress are mostly used. In the past, it was a dish that landowners would serve to their servants before the busy farming season, and the sushi was so firm that it would not lose its shape even if it was tossed over to the person at the last seat, so it is also known as “horaitazushi.”
Konnyaku no Shiraae📍 Kagawa“Konnyaku no Shiraae” is a traditional local dish made with Konjac, mashed tofu and sesame seeds. It is said that Konjac(=yam cake) was first introduced to Japan as a vegetarian food when Buddhism came to Japan or that one of the envoys brought it from China during the Tang Dynasty. It did not spread to the common people until the Edo period though. In Kagawa prefecture, the cultivation of konjac potatoes began during the Meiji period, and they are still grown today in the mountainous areas. “Soba” (=buckwheat noodles) is also grown in these areas and the hulls of the buckwheat are used to make handmade Konjac with fresh konjac.
Konnyaku no hachihai (Simmered Konjac(=yam cake) )📍 KagawaA regional dish of konjac simmered with ingredients such as Satoimo, carrots, Shiitake mushrooms, and others in Dashi (=Japanese soup stock). The name of the dish, ”Hachihai”, originates from Japanese "hachi", eight, and "hai", a bowl in English, deriving from various theories : the light flavor was so delicious that some people had eight more bowls; the konjac is cut into "eight slices", and a total of eight bowls of seasonings (Dashi, Soy sauce, and Sake) are added to the konjac. It is said that konjac was introduced from China as a Buddhist vegetarian cuisine. It was not until the Edo period (1603-1867) that konjac became popular as a food for the common people. During that time, it was used for special occasions such as memorial services and New Year's celebrations. In Kagawa Prefecture, especially in the former Kotonami Town (now Mannou Town) and Shioe Town in Takamatsu City, konjac production was carried out.
Manba no Kenchan📍 Kagawa“Manba no Ken-chan” is a representative dish of Kagawa Prefecture's local cuisine, particularly during the winter months. Manba, a type of mustard green, is in season from October to April and is known for its unique bitterness. It is cultivated throughout the prefecture, and can even be seen in backyard gardens. The name "Manba" means "ten thousand leaves." The plant was given this name because it continues to sprout new leaves even after the outer ones are harvested. It is also referred to "Senba" or "Hyakkan," which also carry similar meanings. The dish is known as "Manba" in the Eastern Sanuki region, and known as "Hyakka" or "Hakka," a variation of the name “Hyakkan” in the Western Sanuki region. During the winter, when vegetables are scarce, the manba plant grows large leaves of deep green or dark purple, becoming tender and sweeter after being exposed to frost multiple times. It's also highly nutritious and rich in vitamin C. “Ken-chan” is said to be a corruption of the name "Kenchin," which is a stir-fry of finely chopped vegetables with tofu. In the Western Sanuki region, the tofu is likened to snow, giving it the name "Hyakka no Yukibana" (Snowflake of Hyakka).
Mossou Meshi (Mixed Rice made with a Mold)📍 Kagawa"Mossou meshi" is a type of rice that is molded into a certain shape using a wooden mold. Sushi rice or mixed rice is molded into a round or fan-shape. It is said to come from Buddhist vegetarian cuisine where monks prepared a single bowl of rice in a wooden mold so that each person would get an equal portion as that was all they ate for one meal. In the Seisan region and other parts of Kagawa prefecture, Momote festivals were held each year to wish for a bountiful harvest, safety at sea, and to drive away evil spirits. Young boys would wear "kamishimo" (=formal wear) and aim arrows at a target using bows. A total of 200 arrows were shot, and two arrows were counted as one, which is how the festivals got its name. The festivals differ slightly per region. In Mitoyo city, "mossou meshi" was served at these festivals which is how this dish became popular among locals. (Below is the broadcast at lunchtime at local schools in Mitoyo) "Meat mossou is a local dish of Toyonaka-cho, Mitoyo. After the festival of Kojin (God of fire), the Touya, the head of the festival, makes mossou meshi for everyone and everyone eats it while thinking of ways to make the festival better for the following year."
Nasu somen📍 KagawaThis home-style dish is made with seasonal eggplant and Shodoshima's specialty somen noodles and flavored with red pepper, making it a perfect staple or side dish. Somen is a convenient ingredient to have on hand when there is not enough rice to go around, and as the saying goes, "let the eggplant hold the somen," eggplant somen is a dish that is widely popular among housewives because it is very easy to handle and does not require a great deal of skill. Eggplant is soft and hearty, and is said to help prevent summer fatigue, even in the hot summer months when people lack appetite. Mitoyo eggplant, a variety grown in western Kagawa Prefecture that is about three times the size of a typical eggplant and has a softer skin, is often used. Traditionally, eggplant somen was made with only chili peppers and somen noodles, but here, fried tofu and ginger are added.
Ochirashi-ame (Ochirashi candy)📍 Kagawa"Ochirashi-ame" is a confectionery made by kneading Ochirashi powder with Starch syrup. Ochirashi is a type of barley called Hadaka-mugi, also known as "Hattai," which is why "Ochirashi-ame" is sometimes called "Hattai-ame". In Kagawa Prefecture, barley has long been grown extensively as a back crop to rice because of its suitable climate and other growing conditions. Hadaka-mugi is used to make miso and barley tea, and approximately 40% of its yield is shipped out of the prefecture. Although the area planted is on the decline, the "Ichiban-boshi" variety produced in the prefecture is highly regarded in Japan for its soft grain quality and high whiteness when milled, and Kagawa Prefecture is working to ensure a stable supply and improve quality. Hadaka-mugi is rich in dietary fiber and is effective in regulating the intestinal environment and preventing lifestyle-related diseases. It is usually eaten as barley rice, but in Kagawa Prefecture, "Ochirashi Ame" has been made by households in early summer, when the barley harvest is about to begin. In addition, there is a legend that if you scoop Ochirashi with Shobu leaves, you won't get sick, so you may eat the powder as it is or dissolve it in hot water and drink it. In the days when sweet foods were scarce, it was also favored by children.
Oshinuki zushi📍 KagawaFrom spring to early summer, as the mung beans begin to bear fruit and the wheat begins to ripen, Spanish mackerel, loaded with fat, enter the Seto Inland Sea from the open sea, and the season for Spanish mackerel begins. During the off-season before wheat harvesting and rice planting, Sanuki farmers have a custom called "harui-oi," in which they buy a Spanish mackerel and prepare various Spanish mackerel dishes, inviting their relatives to join in the festivities. The main dish of this "Haru-i-o" is "oshi-nuki zushi" (pressed sushi without the fish), which is made of Spanish mackerel. In families with young brides, the mother-in-law buys Spanish mackerel and sends the daughter-in-law back to her hometown with a fish box covered with nanten (a kind of bamboo shoot). The bride would then take the "oshinuki zushi" made at her parents' home back home as a souvenir to her wedding home, thus bringing the two families closer together. The custom of "oshinuki zushi" of Spanish mackerel "spring celebration fish" is still practiced in some areas under the names of "mugi-urashi" and "hatsuho (first ears of Spanish mackerel)".
Sanuki udon📍 KagawaSanuki udon (讃岐うどん) is an udon noodle dish most popular in the Kagawa prefecture in Japan, but is now easily found throughout the neighboring Kansai region and much of Japan. It is characterized by its square shape and flat edges with rather chewy texture, and in an authentic sense, ingredients should be from among those local specialties as wheat flour, Niboshi dried young sardines to cook broth for soup and dipping sauce. Many udon shops now specialize solely in sanuki-style chewy udon, and are usually identified by the text "sanuki" in hiragana (さぬき) appearing in the name of the shop or on the sign.
Satsuma (Fish and Miso Dishes over Rice)📍 Kagawa"Satsuma" is a local dish made by breaking up grilled white fish, basting it with grilled miso and fish dashi (=Japanese soup stock), and serving it over hot rice. In the past, when cooking miso, miso was spread on the lid of a pot or a mortar and covered with Shichirin to make it aromatic. There are various theories about its history, but it is said to have been introduced along the coast from Kyushu to Shikoku. The one made in Ehime Prefecture is called "Iyo Satsuma" and the one made in Kagawa Prefecture is called "Sanuki Satsuma". Ingredients are not limited to Tai-fish, but also include whitefish caught in the Seto Inland Sea, such as Chinu, Mebaru, and Bora. Chinu is a Kuro-dai, which can be caught all year round, but is most delicious in winter. It is one of the most familiar fish in Kagawa Prefecture.
Sawasawa📍 Kagawa“Sawasawa" is a local dish made of Konjac(=yam cake). It is said that the name "Sawasawa" came from the accent of the texture of this dish, which has a lot of soup and is smooth and thirst-quenching. Konjac(=yam cake) became popular as an ingredient for the common people during the Edo period (1603-1867). It used to be eaten on special occasions such as New Year's Day and Buddhist memorial services. In the mountainous areas of Kagawa Prefecture, Konjac(=yam cake) potatoes have been planted around houses for a long time. At the right time of year, a family would jointly make Konjac(=yam cake) together, and each household would store around 50 pieces of Konjac(=yam cake) in barrels filled with lye. Konjac(=yam cake) is rich in dietary fiber and has been called "sand grater for the stomach" because of its ability to regulate the intestinal environment. There is a local dish in Kagawa Prefecture called “Konjac(=yam cake)- no- Hachihai," which is made with similar ingredients, but the way the Konjac(=yam cake) is cut and the spices used are different.
Shima no Chagayu (Island tea rice porridge)📍 KagawaOne of the Shiwaku Islands in the Seto Inland Sea is “Shishijima”island. On this small island with a circumference of 4 km, people used to eat tea porridge for breakfast. In the "Shiaku” Islands, where rice cannot be harvested due to the lack of rice paddies as in "Shishijima" island, this porridge has long been a staple food and is still eaten by some islanders today. Rice was a precious commodity obtained by selling fish, and tea porridge was a way to eat less rice so that it would last longer . At that time, tea merchants from Marugame and Nio went to Kochi to buy tea. To make tea porridge, boil water in a pot, boil “Goishi- cha”produced in Otoyo Town, Kochi Prefecture, add rice and sweet potatoes, and simmer for 15 to 20 minutes. No seasonings are used, and the deep astringency of “Goishi- cha” is the only flavor. It is also said that tea porridge goes well with hot water containing a small amount of salt water, which is unique to the island area. This is the reason why tea porridge is often eaten in this area. In addition to“Goishi- cha” , “Habu-cha “ and” Hoji-cha “ from Takamijima are sometimes used for tea porridge, and each household has its own taste depending on the tea mixture and ingredients used. It is also called "Cha-gai" on the island.
Shippoku udon📍 KagawaIn Kagawa Prefecture, "shiko-udon" is a dish made by simmering several kinds of vegetables and abura-age (fried bean curd), which are harvested in the fall and winter, in a soup stock made from simmered dried fish, and pouring it over boiled udon noodles with other ingredients. It is a typical winter dish that takes advantage of local seasonal vegetables in addition to the firmness and smooth texture characteristic of Sanuki udon. Udon production flourished in Kagawa Prefecture because of its mild climate with little rainfall, which was ideal for growing high-quality wheat suitable for udon. The Seto Inland Sea, centering on Ibukijima Island, famous for its "Ibuki Iriko" (dried sardines), is rich in anchovies, which are used to make dried sardines. The area has shallow waters and many sandy beaches, making salt production flourish, and soy sauce made from the salt is produced on Shodoshima and other islands. Udon restaurants are depicted in "Kinpira Matsuri Zu Byobu" painted in the Edo period, which suggests that udon was already widespread during this period.
Shouyu mame📍 KagawaDried fava beans are roasted and soaked in soy sauce, sugar, and red pepper paste while still hot. Unlike boiled beans, roasted beans are soaked in soy sauce before being soaked in soy sauce, which gives them a unique texture that crackles in the mouth when lightly chewed. It is believed that soy sauce bean production began in Sanuki (present-day Kagawa Prefecture) during the Edo period. Some believe that soy sauce brewing began on Shodoshima Island during the Bunroku period (1588-1591), and that the beans were roasted to serve pilgrims on their 88th pilgrimage to the 88 temples on Shikoku Island, and the roasted beans fell into a nearby jar of soy sauce. The flavor of the beans and the soy sauce combined well, and the beans tasted delicious. The cultivation of fava beans spread throughout Japan after the Meiji period (1868-1912). Since Kagawa Prefecture is blessed with a mild climate that is ideal for growing fava beans, farmers began to grow fava beans as a side crop to rice, and they have become one of the most popular vegetables in Japan. In the past, "soy sauce beans" were made from a type of bean called "Sanuki nagasaya," but most of the dried fava beans used to make soy sauce beans today are imported.
Tai-Somen📍 Kagawa"Tai- somen" is a sumptuous large noodle dish decorated with Sea bream fish and “Somen noodles”, and is a traditional dish that is often eaten at weddings. To make it, add a whole salted sea bream fish, add soy sauce, sugar, and sake, simmer it in a large pot so that it does not break the form of the fish, and serve it on a platter with boiled somen noodles. At a wedding banquet, it is customary to put it on a table and serve it while 2 people shake the entire table in time to the rhythm of a local festive chant. In addition, it has been served at ceremonies for new houses and the launching ceremony of boats in fishing villages. "Tai- somen" is also called "Tai-Men" and has been widespread since the Meiji era as an indispensable dish at celebrations, but even in the Edo period, "sea bream noodles" were already recorded as a menu of samurai families. In Takuma-cho, where grilled sea bream is popular, there are places where sea bream is grilled instead of boiled and served alongside” Somen” noodles. In addition, there are various ways to serve it depending on the region, such as using pink and purple” Somen” noodles, and decorating with eggs and vegetables to make it even more gorgeous.
Takuan no Kimpira (Fried Daikon Radish Pickles)📍 Kagawa"Takuan no Kimpira" is a stir-fry of old "takuan" (=daikon radish pickles) after removing salt. Daikon radish, harvested from winter until spring, has cultivated in many areas in Kagawa prefecture since long time ago. It contains amylase, digestive enzyme of starch, and carotenes and Vitamin C are taken from its leaves. It is used not only in miso soup and simmered dishes, but also for local dishes like "Teppai" or "Shippoku Udon". Moreover, it is processed to dried daikon radish strips or "takuan" pickles, to support food culture in Kagawa Prefecture. It is said that "Takuan" started to be prepared in Japan during Edo Era. It is also called "Konko" in Kagawa Prefecture, and has been popular as a daily food in winter. As it is prepared a lot in winter, fermentation goes on as spring comes closer and it creates unique sour flavour. "Takuan no Kimpira" is a dish with stir-fried old ‘takuan' after removing salt in order not to waste these pickles. It is served as a side dish at home due to its simple taste and preservative quality.
Teppai📍 KagawaThe freshwater crucian carp found in reservoirs scattered throughout the Sanuki Plain are also referred to as teppo. Teppo-ae, or Teppai, is a salad consisting of chopped green onions mixed with crucian carp that is filleted, thinly sliced, sprinkled with salt and vinegar, then seasoned with a vinegar-miso sauce containing daikon radish and Sanuki white miso. This taste of Sanuki is an essential drinking accompaniment or side dish. Until recently in Kagawa prefecture, where rainfall is low, reservoirs were mainly used to supply irrigation water for agriculture. There are over 10,000 reservoirs in the prefecture, and it has the highest density of reservoirs in Japan relative to the total area of the prefecture (Kagawa prefecture website). These reservoirs are inhabited by crucian carp, and from autumn to winter, when the reservoirs are drained after the busy farming season, the carp begin to spawn and become firm and fatty, without the odor typically associated with freshwater fish. It is referred to as "Kanbuna" (winter carp), and has long been an valuable protein source in the diet of people in agricultural and rural areas far from the sea. Teppai is a dish that makes the most of the delicious flavor of winter carp. The season for crucian carp is winter. The fattiness, lack of odor, and firmness make is so delicious that it is given the name "Kanbuna" (winter carp). Even today, crucian carp are cultivated in about 300 reservoirs in the prefecture. With one of the highest production volumes in the country, they are not only sold within the prefecture as a regional cuisine, but also shipped outside the prefecture. The name "Teppai" is said to come from a regional pronunciation of the "Teppo-ae," with teppo being another name for crucian carp.
Toshiake Udon (Udon Noodle for New Year)📍 KagawaUdon noodle has been eaten as an auspicious food to pray longevity since an ancient time because it is thick and long. "Toshiake Udon" is a custom to eat udon noodle with red/white ingredients after welcoming new year to be superstitious, and it's a new effort by "Sanuki Udon Promotion Council" in Kagawa Prefecture to promote new noodle eating events. It is eaten with something red until January 15th. It is prepared with wishing happiness all the year. "Sanuki Udon" is now famous nationally, but it has a long history. It is said that Kobo Daishi Kuukai (famous Japanese Buddhist monk) got to know about udon noodle when he travelled to China, and brought one to Japan in Nara Era (710AD~794AD). There were many crofts in Sanuki area, and it doesn't have much rain and is often suffered from drought, so the area was not suitable for growing rice. Therefore, rice was very luxurious food at that time and people made udon noodle from wheat flour instead of eating rice. Also, Sanuki area (currently Kagawa) suits for cultivating high-quality of wheat, and they caught plenty of high-quality of small sardine so that cooking tasty udon noodle was developed. These are considered as a reason why Sanuki area became famous for udon noodle.
Uchikomi-jiru (Uchikomi Soup)📍 Kagawa“Uchikomi soup” is a soup commonly made on cold winter days in rural areas. It's a quick dish made by adding generous amounts of seasonal vegetables to a stock made from dried sardines and then incorporating noodles made simply from wheat flour and water, without adding salt. The noodles can be either thick or thin, adding an element of fun to the preparation. The name uchikomi (“to throw in”) is believed to come from the practice of directly adding the freshly made noodles into the soup without pre-boiling them. The warm and dry climate of Kagawa Prefecture is well-suited for wheat production, making wheat flour a common household ingredient. Additionally, the Seto Inland Sea, particularly around Ibuki Islandーknown for its “Ibuki dried sardines,” is abundant in Japanese anchovy, which is a key ingredient for broth. This has also contributed to making noodle dishes a staple in local cuisine.
Uzumaki Mochi📍 Kagawa"Uzumaki Mochi" is a local confectionery of the Hiketa area, made by rolling up Koshi-an(sweet bean paste) with rice cake. The Hiketa area is located on the border with Naruto City in Tokushima Prefecture, and the vortex in "Uzumaki Mochi" represents the sea of Naruto. Naruto used to be an important fishing ground for the Hiketa area, but the people of Naruto lost the battle, and it is said that "Uzumaki Mochi" was first made to regret the sea of Naruto.
Wakegi-ae (Wakegi dish)📍 KagawaSince ancient times, farmers have often grown "wakegi" as a spring vegetable. Similar to "hoso-negi" (Japanese leek), an essential condiment for Udon noodles, and "shiro-negi" (Japanese leek), a familiar winter Nabe dish, Wakegi is an indispensable ingredient for the spring table. It is a hybrid of Japanese leek and onion, and has a softer aroma than Japanese leek and a sweeter flavor when cooked. It was named "wakegi" (meaning "parted leek") because buds grow from a bulb and branches out. The "Wakegi-ae" has been eaten at the time of the Dolls' Festival as a good-luck charm for the prosperity of offspring. On Teshima in Shozu County, there is a custom called "Wakegi no guruguru," in which wakegi is rolled up into bite-sized pieces without being cut, hoping that good things will continue to happen. The ingredients used in the dish include Mate-gai and Asari, which are also caught in spring, in place of octopus, making it a local dish that makes abundant use of seasonal ingredients from both the mountains and the sea. It is also called "Wakegi no Nuta-Ae" because it is made by stretching white miso paste with vinegar and other seasonings.
Warigo Bento (Boxed Lunch Contains Rice Cut out with Wooden Mold and Simmered Dishes )📍 Kagawa‘Hitoyama Rural Kabuki' is held every year on May 3rd in Shodoshima Island located in Setouchi Ocean. It is a traditional event from Edo Era to celebrate the completion of construction for agricultural pond, and designated as an intangible folk cultural property in the prefecture. "Warigo Bento" was eaten during the break time of Kabuki performance. Most "Warigo Bento" are in rectangular wooden box separated in half diagostically. It has been considered two boxes serve for one person, and 40 boxes for 20 people placed into a black wooden box were delivered with slings, and it is said that it has been used since Heian Era. Currently "Warigo" is only used in Shodoshima Island for "Warigo Bento." It is a unique bento box passed down from a long ago in Shodoshima Island. You can enjoy colorful dishes prepared with various local ingredients, and share with others at Kabuki theaters.
anmochi zōni📍 KagawaAnmochi Zoni is a type of Zoni (mochi soup) that is a regional dish found in Kagawa Prefecture (especially in the eastern plains) and the coastal areas of Kumamoto Prefecture. It is characterized by the use of Anmochi (mochi filled with sweet red bean paste).