Kagawa
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Sanuki Udon
The prefectural soul food featuring firm texture and iriko (dried sardine) broth.
Wheat flour and saltwater are kneaded by foot-stomping, boiled, and served in clear broth made from dried sardines and kelp. Various eating styles include kamaage (freshly boiled), bukkake (cold with sauce), and nama-shoyu (raw soy sauce). Self-service shops where customers add tempura and condiments themselves have become standard. Many shops open from 6 AM, and locals reportedly eat udon more than once a week.
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Honetsukidori (Bone-in Chicken)
Bone-in chicken thigh grilled with spices.
Originated in Marugame City. Marinated with salt, pepper, and garlic, then slowly grilled in an oven or on an iron plate. Two types available - chewy 'parent chicken' and tender 'young chicken.' Connoisseurs dip the dripping meat juices into cabbage or rice balls. Perfect pairing with beer.
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Anmochi Zoni (Sweet Bean Paste Mochi Soup)
New Year's soup with sweet bean paste mochi in white miso broth.
A luxurious dish using sugar, one of the 'Sanuki Three Whites.' Round mochi filled with sweet bean paste are boiled (not grilled) and placed in white miso soup with taro, golden carrot, and daikon radish. The sweet-salty combination is addictive but divides opinion even within the prefecture, mainly enjoyed in the eastern region.
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Olive Beef Steak
Japanese black beef fed with pressed olive fruit.
Fed dried feed mixed with pressed fruit from Shodoshima olive oil production, resulting in low melting point fat rich in oleic acid. Features mellow sweetness and has received high ratings at domestic and international competitions as a branded beef.