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.

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All over the prefecture

주요 재료

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.

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All over the prefecture

주요 재료

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…

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All over the prefecture

주요 재료

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.

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All over the prefecture

주요 재료

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.

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Nakasan area

주요 재료

Somen noodles, eggplant

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

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Throughout the Prefecture

주요 재료

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.

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Seisan region

주요 재료

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…

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Entire prefecture

주요 재료

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.

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Throughout the prefecture

주요 재료

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.

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Prefecture wide

주요 재료

Octopus, Japanese Taro

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

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The entire prefecture

주요 재료

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

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

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Throughout the Kagawa Prefecture

주요 재료

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.

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The Tosan region

주요 재료

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.

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All of Kagawa Prefecture

주요 재료

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.

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Hiketa Area

주요 재료

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…

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Toyonaka-Cho

주요 재료

Shiba Shrimp, white miso, tofu

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

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Shodo-Shima

주요 재료

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.

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All of Kagawa Prefecture

주요 재료

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).

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Tosan Regions, Chusan Regions

주요 재료

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.

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Nio Town, Mitoyo City

주요 재료

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.

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

주요 재료

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.

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All of Kagawa Prefecture

주요 재료

Sea bream, “Somen” noodles

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

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All of Kagawa Prefecture

주요 재료

"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.

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Shoudoshima Island region

주요 재료

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…

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All of Kagawa Prefecture

주요 재료

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…

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Chuusan region and a part of Tousan region

주요 재료

"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.

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All of Kagawa Prefecture

주요 재료

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.

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All of Kagawa Prefecture

주요 재료

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.

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Part of the Seisan region

주요 재료

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.

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Mitoyo City

주요 재료

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