Kagawa ｜ Our Regional Cuisines

"Mossou meshi" is a type of rice that is molded into a certain shape using a woo…

"Satsuma" is a local dish made by breaking up grilled white fish, basting it wit…

Since ancient times, farmers have often grown "Wakegi" as a spring vegetable. Si…

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

It is said that "dojou" (=pond loach) becomes the tastiest from June to July, be…

Udon noodle has been eaten as an auspicious food to pray longevity since an anci…

‘Hitoyama Rural Kabuki’ is held every year on May 3rd in Shodoshima Island locat…

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

A regional dish of konjac simmered with ingredients such as Satoimo, carrots, Sh…

"Tai- somen" is a sumptuous large noodle dish decorated with Sea bream fish and …

One of the Shiwaku Islands in the Seto Inland Sea is “Shishi-shima”island. On th…

“Sawasawa" is a local dish made of Konjac(=yam cake). It is said that the name "…

"Uzumaki Mochi" is a local confectionery of the Hiketa area, made by rolling up …

In Kagawa Prefecture, the farming season begins in May, when wheat is harvested,…

In the Seto Inland Sea, many kinds of shrimps can be caught in abundance.Shrimps…

“Kakimaze”, also known as “omaze”, is a traditional local dish made with fresh i…

“Konnyaku no Shiraae” is a traditional local dish made with Konjac, mashed tofu …

“Kankanzushi” is a preserved food that has been passed down since the Edo period…

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

"Barazushi" is made by mixing vinegared rice with seasonal vegetables and other …

‘Imotako’ is a simple local cuisine which makes use of both land and sea produce…

Formerly, when we would help haul a seine ashore in the summer, the fishermen wo…

The freshwater crucian carp found in reservoirs scattered throughout the Sanuki …

“Iriko gohan” is a rice dish made with small, crunchy dried sardines known as ir…

“Manba no Ken-chan” is a representative dish of Kagawa Prefecture's local cuisin…

This home-style dish is made with seasonal eggplant and Shodoshima's specialty s…

From spring to early summer, as the mung beans begin to bear fruit and the wheat…

In Kagawa Prefecture, "shiko-udon" is a dish made by simmering several kinds of …

Dried fava beans are roasted and soaked in soy sauce, sugar, and red pepper past…

Zoni" is a soup made with white miso paste, round rice cake with sweet bean past…