Regional food and famous sweets of Kagawa
Japan's best-known everyday udon culture, supported by local wheat, salt, soy sauce, and dried-sardine stock.
Kagawa is part of the Shikoku region. This page lists the guides currently available in English.
12 guides in English
- Hakueido Meika Kanonji: Kanonji's Egg-Yolk-Bean Confection
The confection commonly called Kanonji Manju is officially Hakueido's Meika Kanonji: a soft Western-style shell around mellow kimi-an, or egg-yolk...
- Kagawa Anmochi Zoni: White-Miso Soup with Sweet-Bean Rice Cakes
Kagawa anmochi zoni puts sweet-azuki-filled round mochi and root vegetables into iriko dashi seasoned with white miso.
- Kagawa Iriko Meshi
Iriko meshi cooks rice with cleaned dried anchovies, fried tofu, konnyaku, and vegetables so both the anchovy broth and softened fish are eaten.
- Kagawa Mamba no Kenchan
Mamba no kenchan blanches and soaks Kagawa mamba greens, then stir-simmers them with crumbled tofu, fried tofu and seasonings such as iriko stock and...
- Kagawa Meibutsu Kamado
Meibutsu Kamado wraps yellow bean paste made with white kidney beans and egg yolk in an egg-enriched baked shell shaped like a salt-making hearth.
- Kagawa Oshinuki-zushi
Oshinuki-zushi layers vinegared rice and seasoned vegetables in a mold, tops it with vinegar-cured sawara, broad bean, egg and kinome, then presses it...
- Kagawa Sanuki Udon, Defined by Texture and How You Order
Sanuki udon is the wheat-noodle culture of old Sanuki Province, present-day Kagawa. Its identity joins a smooth surface and resilient bite with local...
- Kagawa Shippoku Udon: Winter Vegetables in Iriko Broth
Shippoku udon tops hot Sanuki udon with daikon, carrot, taro, fried tofu, tofu or chicken simmered in iriko and other dashi. Large autumn-and-winter...
- Kagawa Shoyu-mame
Shoyu-mame is made by slowly roasting dried broad beans, then adding them hot to a soy sauce, sugar and chili liquid. Roasting before soaking gives a...
- Kyu Man, Konpira's Moxibustion-Shaped Bun
Kyu Man is Ishidanya's small baked bun shaped like a mound of traditional moxa, with a rounded base and pointed top enclosing smooth egg-yolk...
- Oiri Wedding Sweets from Western Kagawa
Oiri are pastel-colored, hollow rice sweets made by shaping, drying and puffing glutinous-rice dough. Their thin shells crack and dissolve almost...
- Shodoshima Fushimen: Curved Hand-Stretched Noodle Ends
Fushimen are the curved thicker ends cut from hand-stretched somen where the noodle strand loops around two hanging rods.
