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
- Anmochi ZoniKagawa
Anmochi zoni is Kagawa's striking New Year soup: round mochi filled with sweet red bean paste served in a white-miso broth, often with daikon, carrot...
- Kagawa Iriko-meshiKagawa
Iriko-meshi cooks rice with dried baby sardines from the Seto Inland Sea, producing a simple savory meal with concentrated fish aroma.
- Kagawa Kanonji ManjuKagawa
Kanonji Manju wraps smooth white-bean paste in a moist, buttery Western-style cake shell and stamps the surface with a local coin-like motif.
- Kagawa Mamba no KenchanKagawa
Mamba no kenchan boils bitter mamba mustard greens, soaks them to mellow the harshness, then stir-simmers them with crumbled tofu, fried tofu, fish...
- Kagawa Meibutsu KamadoKagawa
Meibutsu Kamado wraps mild yellow bean paste in a tender baked shell molded to resemble a traditional cooking hearth.
- Kagawa OiriKagawa
Oiri are tiny pastel-colored hollow rice puffs with a delicate crisp texture and gentle sweetness.
- Kagawa Oshinuki-zushiKagawa
Oshinuki-zushi layers vinegared rice with Spanish mackerel, broad beans, egg and other colorful ingredients in a wooden mold before pressing the sushi...
- Kagawa Shippoku UdonKagawa
Shippoku udon covers Sanuki udon with a hearty hot soup of daikon, carrot, taro, fried tofu and other vegetables simmered in dashi.
- Kagawa Shoyu MameKagawa
Shoyu mame dry-roasts mature broad beans until blistered, then soaks them overnight in soy sauce, sugar, mirin and chili. The beans become...
- Konpira Kyu ManKagawa
Kyu Man is a small dome-shaped baked bun with a tender outer dough and mild yellow bean filling, its rounded form modeled on a traditional moxibustion...
- Sanuki UdonKagawa
Sanuki udon is Kagawa's signature noodle, known for thick strands with a firm, elastic bite. It can be served hot or cold, in broth, with a...
- Shodoshima FushimenKagawa
Fushimen are the curved, thicker portions that remain where hand-stretched somen, hiyamugi or udon hung over drying rods. Their mixed thickness gives...