In this article, we will focus on Kagawa Prefecture's B-class gourmet food and introduce some delicious local dishes.

Kagawa Prefecture is famous for "Sanuki udon," but the region is also home to many local specialties such as vegetables grown in the warm climate, wasanbon, and olives.

This time, let's explore the charm of Kagawa while learning about local flavors and specialties!

What is Kagawa Prefecture's B-class gourmet food? Introducing popular dishes unique to the region

B-class gourmet refers to easy-to-prepare and delicious food that is loved by locals. In Kagawa, not only "Sanuki udon" but also its variations such as "Pippi-meshi" and "Nabehoru udon" are popular.

This time, we will introduce some exquisite dishes that are unique to Kagawa Prefecture.

Sanuki udon noodles are characterized by their light flavor and firm texture.

Sanuki udon has a smooth texture, firmness, and a chewy feel.

First, we recommend "shoyu udon," which is cold udon noodles topped with your favorite condiments and "dashi soy sauce." Spring onions, grated daikon radish, sudachi citrus, and ginger are the standard condiments, and tempura flakes and refreshing lemon also go well with it.

Another appeal of Sanuki udon is that it can be enjoyed in a wide variety of ways, such as "kamaage udon," where the freshly boiled, piping hot noodles are dipped in soup, or "bukkake udon," where strong broth is poured directly over the noodles.

Large size takoyaki (octopus balls)

"Takohan" is a local delicacy that was created in response to a child's request for "a large takoyaki." Takoyaki ingredients are put into an imagawayaki mold and the resulting takoyaki is the size of a large takoyaki.

It is typically made with cabbage, octopus, eggs, and tempura flakes, and is delicious with plenty of sauce and rich, tasty mayonnaise. It is so filling that even adults will be full, and it is also great that it is reasonably priced at around 100 yen per piece.

Recently, there is a wide variety of menu items, including those with cheese, mochi, and egg, and it is still loved by locals as a local Kagawa food.

Pippi Meshi: A nostalgic dish that makes use of the flavor of udon soup stock

"Pippi-meshi" is a fried rice-style home-cooked dish made by mixing chopped udon noodles and pickled radish with rice and frying it. "Pippi" is a childish word for udon, and it was originally created as a way to eat the udon and rice deliciously without leaving any leftovers.

Sakaide City, where the dish originated, has many noodle factories, and "Pippi Meshi" was often made using leftover udon noodles and leftovers from the refrigerator.

It is characterized by the addition of udon soup stock as a seasoning, and the comforting taste of the soup stock will make you feel nostalgic. Even today, you can enjoy this dish in local restaurants as a reproduction of the taste of those days.

The secret sauce makes the nabe horumon udon even more delicious

Nabehoru udon is made by simmering horumon and vegetables in a soy sauce-based broth. Its origins lie in the "nabehorumon" (hot pot udon) that was made for workers in Tadotsu City, where a railroad car factory once stood. At the time, udon noodles were added to the hot pot at the end, and this signature dish was reborn as "nabehorumon udon," which remains a hidden local delicacy today.

The addition of a secret sauce made from a blend of garlic, tamari soy sauce, and other ingredients adds depth to the flavor, and the sauce seeps into the offal and vegetables, making it so delicious you won't be able to stop eating.

Shodoshima's traditional taste, Hishio rice bowl

Shodoshima is one of Japan's leading soy sauce producing areas. It is also known as the "hometown of soy sauce," and the "Hishio-don" was created to convey the traditional taste of the island.

It is a bowl of rice topped with Shodoshima soy sauce and moromi mash, and includes seafood and vegetables caught on the island, allowing you to enjoy plenty of local ingredients.

Another feature of this meal is that it comes with olives from Shodoshima and tsukudani (food boiled in soy sauce) to cleanse your palate. Why not try the mellow, rich soy sauce and the fresh, bountiful produce of Shodoshima?

Crispy, juicy and spicy chicken on the bone

"Bone-in chicken" is a local delicacy that originated in Marugame City, Kagawa Prefecture. It is a delicacy made by seasoning chicken thighs on the bone with garlic spices and slowly grilling them. You can enjoy the crispy texture and juicy deliciousness of the chicken.

There are two types of "bone-in chicken": adult chicken and young chicken. Adult chicken (commonly known as "oya") has a firm bite and a deep flavor. On the other hand, young chicken (commonly known as "waka") has a soft texture and is popular with children and women.

The most delicious way to eat this chicken is to bite into the freshly grilled chicken with all your might. If you dip the dripping meat juices into the accompanying cabbage, you can enjoy every last bit of the chicken on the bone.

Kasshayaki: Kagawa Prefecture's signature flour-based delicacy

At first glance, Kashayaki looks like takoyaki, but it is filled with chicken seasoned with curry flavor. The spicy chicken adds an accent to the dish, making it an exceptional dish that will have you reaching for one more.

When you try it, the fluffy exterior and soft, creamy filling are irresistibly delicious. The rich sauce and fragrant bonito flakes further enhance the flavor.

It is said that "Kasshayaki" originated when chicken meat (kashiwa) was used instead of octopus and grilled a long time ago, and the name "kashiwayaki" gradually changed to "Kasshayaki."

Sanuki region's local dish, Anmochi Zouni

"Anmochi Zouni" is a local dish eaten during the New Year holidays in the Sanuki region of Kagawa Prefecture.

The sweet white miso soup contains sweet bean paste rice cakes, and the sweetness of the sweet white miso and the sweetness of the bean paste go perfectly together to create a sweet and salty, elegantly delicious dish. When sugar was a scarce commodity, "sweet bean paste rice cake zoni" was said to be the ultimate treat to eat on New Year's Day.

Anmochi Zouni, a rare combination even in Japan, has attracted attention from outside the prefecture, and this unique and ingenious dish can be enjoyed in restaurants across Kagawa.

Shodoshima somen noodles have a chewy and firm texture

Kagawa Prefecture's pride and joy, Shodoshima somen, is somen made using traditional methods that have been in place for about 400 years. Shodoshima sesame oil is used to stretch the noodles, giving the slightly yellowish noodles a faint sesame oil aroma.

At Shodoshima's restaurants, you can try freshly made "Shodoshima somen." With its smooth texture, sesame oil flavor, and chewy elasticity, it's so delicious you'll want to eat more and more. Olive somen, which contains olives, a local specialty of the island, is also popular.

Colorful and cute Oiri soft serve ice cream

"Oiri" is a popular sweet in the Setouchi region, including Kagawa. "Oiri Soft Serve Ice Cream" is topped with plenty of this cute and strangely melt-in-your-mouth rice snack, and you can enjoy the combination of a crispy texture and rich soft serve ice cream.

Another fun thing is that depending on the store, you can choose from a variety of flavors, such as wasanbon or soy sauce. Why not try some of these local sweets and experience the food culture of Kagawa?

Location of Kagawa Prefecture

summary

This time, we introduced the B-class gourmet food of Kagawa Prefecture. In addition to "Sanuki udon," there are many other local gourmet foods associated with the history and culture of Kagawa.

If you visit, be sure to try these delicious dishes.

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