Since early times, Sanuki udon has been a staple food for local households. Sanuki Udon is characterized by the firmness of its noodle, and there are various varieties including shippoku udon and uchikomi udon, which are made with seasonal vegetables and meat. A particularly sumptuous take on Sanuki udon is olive beef udon, which brings together the excellence of beef from olive-fed cattle and a premium local wheat called Sanuki no Yume.
Two relatively recent innovations in the grand traditions of Sanuki cuisine are olive yellowtail. Look also for Sanuki San Fruit, locally branded fruits that have been cultivated for sweetness. One other Kagawa dish incorporating seasonal ingredients that must be mentioned is kankan-zushi, sushi made with spring Spanish mackerel caught in the Setouchi area.
In addition to the clear waters of the Kinokawa River, the development of local agriculture owes much to chagayu, or tea rice porridge, which has long been a staple of local fruit farmers. This hearty dish is a harmonious blend of rice and the pleasant bitterness of the tea. Also called okaisan, tea rice porridge has been handed down as a local tradition with deep roots on the Kinokawa dinner table.
Visit local farms to buy the region’s famous fruit, or even pick it yourself while enjoying the beauty of the orchards. Purchase not only jam, but a variety of innovative fruit products such as sushi, pasta, and dessert confections, all made with local fruit. Events are held to provide nutritional education, particularly about fruit, and to promote the many benefits that fruit offers.
‘Ayu Zoni’, which uses natural ayu caught in the ‘Takatsu River’, is a local dish that is eaten at many homes during the New Year. It is written in an ancient document that this ayu was served as a cuisine for entertainment for lord Masuda, who served during the Warring States period, and can be eaten with a reproduction dish as a ‘medieval food’.
Sozuri hot pot In the Tsuyama dialect, “stripping off the fine meat of ribs and streaks” is called “sozuri”. The meat of bone soba is tender, soy sauce-based soup stock with local vegetables such as tofu, CSozuri hot pothinese cabbage, and green onions, and is a popular menu with plenty of umami. It also has different cuts of beef and each gives you a unique texture.
In December of 2018, the newly renovated Lantern Onomichi Garden (LOG) opened to visitors. Located on Mount Senko not far from Senko-ji Temple, this former apartment complex offers guest lodgings, a garden, and singular shopping and dining experiences. At the LOG restaurant, seasonal freshness is the focal point of every dish, and each meal is made with ingredients that conjure an image of the locals who produced them. The facility also holds frequent workshops and public events with themes that highlight regional foods, local traditions, and the wisdom of living in accordance with the seasons.
Sometimes referred to as a porridge, zosui is a rice soup that is typically made with vegetables, meat and other ingredients. In Nishi-Awa, zosui is made with buckwheat seeds instead of rice. This innovation is said to have come from samurai defeated in the Genpei War who fled to Nishi-Awa and longed for Kyoto and the meals with rice they’d left behind.
A specialty of the area is dekomawashi, a skewer of potato, konnyaku, and hard-pressed tofu that is roasted in the fireplace. Foods made from wild game are also common. As part of your trip to Nishi-Awa, sit at the hearth of a charming traditional home and enjoy local foods over a friendly chat with locals, an experience nourishing for both the body and the mind.
At an altitude of 650m to 1500m, the sunny weather and cool climate nurture high-quality agricultural products such as highland vegetables and fruits. It has prospered as a post town on Nakasendo since ancient times, and the fermented food culture such as miso-based dishes and pickles is still rooted in the people’s lives. The nutritious carp dish is a local soul food. No wonder it’s a prefecture known for health and longevity.
