Kagawa (香川) is the smallest prefecture in Japan, known for its beautiful scenery and delicious food. Located in northeast Shikoku, neighboring the Seto Inland Sea and the Sanuki Mountains, a mountain range along the border of Tokushima Prefecture, there are many sights to see in Kagawa. The capital city is Takamatsu, but there are many cities and islands rich with history and culture within the prefecture, such as Marugame and Shodoshima. Kagawa is home to numerous dishes that are unique to the prefecture.
Today, let’s look at 5 of the most delicious foods found in Kagawa!
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Sanuki Udon (讃岐うどん)
You can’t talk about food in Kagawa without mentioning the prefecture’s iconic dish: Sanuki udon. These noodles have a long and rich history as a part of Kagawa’s food culture. Some even say they date back to the Heian period, over 1,000 years ago! During this time, Kagawa was known as Sanuki, hence the dish’s name.
Made with the same three ingredients as other udon: flour, salt, and water, Sanuki udon is famous for the unique firm and chewy texture of the noodles. This udon can be enjoyed in a variety of ways, from noodles in a warm broth made with local iriko (anchovies) to cold noodles served with a mentsuyu dipping sauce. If you’re not a fan of typical udon or just want to try something new, then why not try a Sanuki udon burger, or for an even more interesting dish, Sanuki udon ice cream.
With more than 600 udon shops, it’s easy to understand why Kagawa is known as the udon prefecture.
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Honetsuki Dori (骨付鳥)
Kagawa may be known as the udon prefecture, but the flavorful honetsuki dori should not be overlooked. Honetsuki dori directly translates as chicken on the bone. Just as the name suggests, chicken thigh on the bone is seasoned with spices and baked or grilled until the skin becomes crispy, while the meat is juicy and full of flavor. There are two types of honetsuki dori famous in Kagawa: oyadori (親鳥) and hinadori (雛鳥). Oyadori is older chicken with tougher meat and a richer flavor. For a more tender, deliciously juicy, and easy to eat meat, try hinadori. Both types of this spicy chicken pair excellently with beer!
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Takohan (たこ判)
If you like takoyaki, then you’ll love takohan. To put it simply, takohan is like a giant version of takoyaki, the popular Japanese street food also known as octopus balls. Takohan was supposedly created to fulfill the dreams of children who wished for bigger takoyaki. The batter for takohan is usually made from flour, egg, and water or dashi. Octopus is the main filling with other ingredients including: cabbage, egg, cheese, and many more. Instead of being cooked in a takoyaki pan, the batter and filling are fried in a large imagawayaki pan (which was designed to make imagawayaki; a pancake-like dessert generally filled with red bean paste). Takohan is very affordable, only costing about 100 yen! If you try takohan make sure to enjoy it with plenty of sauce and mayonnaise.
Photo credit: LOVE Sanuki
Iriko (いりこ)
With half of Kagawa surrounded by water, it’s clear why the prefecture is known for its seafood, especially iriko. Iriko, also known as niboshi (煮干し), is a traditional snack in Kagawa, consisting of dried sardines and anchovies found in the Seto Inland Sea. Since these small fish are only fresh for a short time, they are boiled then dried in order to have a longer shelf life. Iriko are characterized by their rich, strong umami flavor and can be enjoyed in a number of ways. They are a common ingredient used in soups throughout the prefecture, making a rich broth that compliments Sanuki udon. These small fish can also be cooked together with rice to make iriko meshi. These are just a couple examples of how to enjoy iriko, the versatile fish that compliments many dishes!
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Olives (オリーブ)
When you think of Japanese foods, olives might not cross your mind as a local delicacy. However, Kagawa is famous for its olives and olive products. The first prefecture to grow olives in Japan was Kagawa, initially planting them over 100 years ago in Shodoshima. Since then, the olive industry has grown significantly, producing countless products such olive oil, sake, tea, and even chocolate. The leftover olive pulp is usually fed to local cattle and fish, producing olive fed meats unique to the prefecture.
Did you know that olive wagyu is only raised in Shodoshima? Cows fed an oil enriched diet produce premium wagyu, renowned for its tender meat with a rich and refreshing flavor. Another Kagawa speciality is olive yellowtail. Farm-raised yellowtail fish are fed crushed oil leaves, producing a healthy meat with a delicate taste. Sashimi is the best way to enjoy this fish, as the meat is easy to eat and the fat melts in your mouth.
It can be a little difficult to find these olive products outside of Kagawa, so make sure to try them while you’re in the area!
Even as Japan’s smallest prefecture, there are countless things to do in Kagawa, from exploring the stunning scenery to enjoying delicious local foods. So make sure to visit Kagawa next time you’re in Japan!
Featured image: Sen Lee on Unsplash
