Buy your ticket tomorrow and get ready for your next trip to Shikoku, Japan! First, take a look at the 6 classic must-eats, and get your stomach ready!
Kagawa Prefecture is located in Shikoku, Japan, facing the warm Seto Inland Sea, and has been a land of abundant produce since ancient times. Besides the well-known Sanuki udon, there are actually many local delicacies worth a special trip. Below we introduce the six classic foods of Kagawa Prefecture one by one.
① ② Olive Beef and Olive Yellowtail
“Sanuki beef,” fed with olive leaves produced in Kagawa Prefecture and raised in the warm climate of the Seto Inland Sea, has tender meat and evenly distributed fat, and is one of Kagawa Prefecture’s proud ingredients.
In addition, olive yellowtail, also fed and farmed with olive leaves, is another ingredient attracting attention in Kagawa Prefecture.
Shodoshima, located in Kagawa Prefecture, the “birthplace of olive cultivation in Japan,” has many first-class delicacies that we hope you won’t miss~
③ Sanuki Udon
When it comes to Kagawa Prefecture, everyone surely thinks of Sanuki udon! Whether in the hot summer or cold winter, it makes people want to taste Sanuki udon.
Sanuki udon has a light flavor, so you won’t get tired of it even if you eat it three meals a day!
There are many delicious udon shops in Kagawa Prefecture. Everyone is welcome to come to Kagawa Prefecture for a delicious Sanuki udon tour~
④ Bone-in Chicken
Kagawa Prefecture usually makes people think of Sanuki udon, with endless tourists coming to Kagawa Prefecture to taste Sanuki udon, but they forget that besides Sanuki udon, Kagawa Prefecture has another local delicacy: bone-in chicken.
Bone-in chicken has crispy skin, a tender texture, and is fragrant and full of meat juice~
Paired with a sauce made with garlic, the slightly spicy taste further stimulates the appetite, and it goes perfectly with beer!
In addition, bone-in chicken is divided into two types: “hen” and “chick.” The “hen” has a firmer, chewier texture, while the “chick” is softer and easier to eat. Whether “hen” or “chick,” everyone is welcome to try it~
⑤ Seasonal Seto Inland Sea Fish
Delicious seasonal fish can be enjoyed in the Seto Inland Sea all year round. The water temperature of the Seto Inland Sea varies greatly by season, and many fish schools alternate here.
In spring there is Spanish mackerel, in summer pomfret, in autumn black sea bream and yellowtail, and in winter octopus. Everyone is welcome to come to Kagawa Prefecture to taste the seasonal Seto Inland Sea fish.
⑥ Wasanbon Sugar
This is a Kagawa Prefecture specialty produced from the Edo period, when the 8th shogun Tokugawa Yoshimune encouraged the sugar industry. Wasanbon sugar comes in various shapes, each representing a local scenic spot or specialty, giving customers both visual and gustatory enjoyment. It is a unique souvenir of Kagawa Prefecture.
Wasanbon sugar is specially made from sugarcane from Higashikagawa City. Not only is its appearance cute, but its texture is smooth and not overly sweet, melting in the mouth. If you want parent-child fun, you can also experience it at “Sanshu Izutsu Yashiki”~
Quick Overview of Kagawa’s Six Classic Foods
| No. | Food | Key Features |
|---|---|---|
| ① | Olive Beef | Fed with olive leaves, tender meat, even fat |
| ② | Olive Yellowtail | Farmed with olive leaves, a representative ingredient of Shodoshima |
| ③ | Sanuki Udon | Light flavor, not tiring even three meals a day |
| ④ | Bone-in Chicken | Crispy outside and tender inside, two textures: “hen” and “chick” |
| ⑤ | Seasonal Seto Inland Sea Fish | Alternating through the seasons: spring mackerel, summer pomfret, autumn bream and yellowtail, winter octopus |
| ⑥ | Wasanbon Sugar | An Edo-period specialty, a melt-in-the-mouth souvenir |
Mizuc’s Food Tour Suggestions
Kagawa Prefecture’s food has one common feature—it is all closely connected to the natural environment of the Seto Inland Sea. Whether it is olive-fed beef and yellowtail or seasonal fish, all reflect the abundance of this sea area.
When planning your itinerary, it is recommended to separate the “udon tour” and the “Shodoshima olive food” into two days, so you won’t miss other classics because you are too full. As for bone-in chicken, remember to save a meal for it—pairing it with beer is the complete experience.
Reader FAQ Q&A
1. Is Sanuki udon the only thing worth eating in Kagawa Prefecture? (Readers Xiaomei, Ahong)
Mizuc’s Warning: Many people go to Kagawa and leave after only eating udon, actually missing equally representative local foods such as olive beef and bone-in chicken.
Mizuc’s Sharp Analysis: Sanuki udon is so famous that it overshadows Kagawa’s other excellent ingredients. If time is limited, it is recommended to arrange at least two meals of “udon + bone-in chicken” to get a preliminary feel for Kagawa’s culinary landscape.
2. How should I choose between the “hen” and “chick” of bone-in chicken? (Readers Yuki, Traveler Kobayashi)
Mizuc’s Warning: The two have clearly different textures, and choosing the wrong one may not match your expectations, so be sure to confirm which you prefer before ordering.
Mizuc’s Sharp Analysis: Simply remember—“hen” is firm and chewy, suitable for people who like to gnaw and pair with alcohol; “chick” is soft and easy to eat, suitable for people with weaker teeth or those who prefer a delicate texture. If it’s your first time trying it, you might as well order both to compare.
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