Zoni" 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.

Where it is made

All over the prefecture

Main ingredients

Mochi (round rice cake with starchy sauce), white miso paste, daikon radish, kintoki carrot, tofu, etc.

Dried fava beans are roasted and soaked in soy sauce, sugar, and red pepper paste while still hot.

Where it is made

All over the prefecture

Main ingredients

Dried fava beans, soy sauce

In 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…

Where it is made

All over the prefecture

Main ingredients

Udon noodles, daikon radish, carrots, tofu, deep-fried tofu, green onions

The main dish of this "Haru-i-o" is "oshi-nuki zushi" (pressed sushi without the fish), which is made of Spanish mackerel.

Where it is made

All over the prefecture

Main ingredients

rice, Spanish mackerel, fava beans, eggs, shiitake mushrooms

This 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.

Where it is made

Nakasan area

Main ingredients

Somen noodles, eggplant

“Manba no Ken-chan” is a representative dish of Kagawa Prefecture's local cuisine, particularly during the winter months.

Where it is made

Throughout the Prefecture

Main ingredients

Manba Mustard Greens, Deep-fried Tofu, Tofu

“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.

Where it is made

Seisan region

Main ingredients

Rice, dried sardines, carrots, daikon radish, taro root, Konjac

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…

Where it is made

Entire prefecture

Main ingredients

Crucian carp (recently, gizzard shad, young Spanish mackerel, and mackerel are more commonly used), daikon radish, thin green onion, and red chili pepper

Aji no Sanbai ("horse mackerel in sanbaizu sauce") is a regional dish that uses fresh small fish.

Where it is made

Throughout the prefecture

Main ingredients

Horse mackerel

‘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.

Where it is made

Prefecture wide

Main ingredients

Octopus, Japanese Taro

"Barazushi" is made by mixing vinegared rice with seasonal vegetables and other ingredients, and it is mainly eaten on special occasions.

Where it is made

The entire prefecture

Main ingredients

Rice, fried tofu pouch, burdock, shiitake mushroom, taro

“Uchikomi soup” is a soup commonly made on cold winter days in rural areas.

Where it is made

Throughout the Kagawa Prefecture

Main ingredients

Wheat flour, daikon, carrot, taro, fried tofu

“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.

Where it is made

The Tosan region

Main ingredients

Rice and Spanish mackerel

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.

Where it is made

All of Kagawa Prefecture

Main ingredients

Wheat flour, azuki beans

"Uzumaki Mochi" is a local confectionery of the Hiketa area, made by rolling up Koshi-an(sweet bean paste) with rice cake.

Where it is made

Hiketa Area

Main ingredients

Koshi-An (sweet red bean paste), wheat flour, dangoko (dumpling flour)

In 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…

Where it is made

Toyonaka-Cho

Main ingredients

Shiba Shrimp, white miso, tofu

“Kakimaze”, also known as “omaze”, is a traditional local dish made with fresh ingredients from Shodoshima.

Where it is made

Shodo-Shima

Main ingredients

Rice, Bamboo shoots, Green beans, Carrots, Gobou(=burdock), Dried shiitake mushrooms, Fried thin tofu, Dried shrimps,Chikuwa(=fishcake)

“Konnyaku no Shiraae” is a traditional local dish made with Konjac, mashed tofu and sesame seeds.

Where it is made

All of Kagawa Prefecture

Main ingredients

Konjac(=yam cake), tofu and sesame seeds

A regional dish of konjac simmered with ingredients such as Satoimo, carrots, Shiitake mushrooms, and others in Dashi (=Japanese soup stock).

Where it is made

Tosan Regions, Chusan Regions

Main ingredients

Konjac(=yam cake), Dried shiitake mushrooms, Carrots, Satoimo(=Japanese satoimo), Kampyo(=Dried gourd strips)

“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.

Where it is made

Nio Town, Mitoyo City

Main ingredients

Konjac(=yam cake), carrot, Gobou(=Burdock Root), sweet potato, dried shiitake mushroom

One 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.

Where it is made

Shishijima, Takamishima, Sanagishima island, and other islands in the Seto Inland Sea

Main ingredients

Rice, “Goishi- cha” (habu tea, hoji tea, etc.)

"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.

Where it is made

All of Kagawa Prefecture

Main ingredients

Sea bream, “Somen” noodles

"Takuan no Kimpira" is a stir-fry of old "takuan" (=daikon radish pickles) after removing salt.

Where it is made

All of Kagawa Prefecture

Main ingredients

"Furuzuke takuan" (=old pickled daikon radish), Red chili pepper

"Warigo Bento" was eaten during the break time of Kabuki performance. Most "Warigo Bento" are in rectangular wooden box separated in half diagostically.

Where it is made

Shoudoshima Island region

Main ingredients

Rice, Konjac (=yam cake), Shiitake mushroom, Carrot, Gobou (=Burdock root), Chikuwa (=fish cake), etc.

"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…

Where it is made

All of Kagawa Prefecture

Main ingredients

Udon noodle (=thick wheat noodle), Red ingredients (e.g. Red mochi contains red bean paste, Shrimp, Salmon roe, Pickled plum, Kamaboko (=fish cake), Tomato, "Mentaiko" (=Spicy cod roe), Red ginger, carrot, etc.)

"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…

Where it is made

Chuusan region and a part of Tousan region

Main ingredients

"Dojou"(=Pond loach), Gobou(=Burdock root) , Eggplant, Satoimo (=Japanese taro), Japanese leek, Fried thin tofu, "Uchikomi Udon" (=freshly made udon to cook into soup directly)

"Ochirashi-ame" is a confectionery made by kneading Ochirashi powder with Starch syrup.

Where it is made

All of Kagawa Prefecture

Main ingredients

Ochirashi, Starch syrup, Sugar

The "Wakegi-ae" has been eaten at the time of the Dolls' Festival as a good-luck charm for the prosperity of offspring.

Where it is made

All of Kagawa Prefecture

Main ingredients

Wakegi, Octopus

"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.

Where it is made

Part of the Seisan region

Main ingredients

Tai-fish

"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.

Where it is made

Mitoyo City

Main ingredients

Rice, Fried thin tofu, Carrot, Konjac(=yam cake), Bamboo shoots, Dried sardines, Gobou(=Burdock root), Kanpyo (=dried calabash shavings), Dried shiitake mushrooms