What is Kagawa Cuisine Like?

Kagawa Prefecture, located in the Seto Inland Sea region, boasts a rich culinary tradition shaped by its diverse natural landscapes, including Shodoshima Island and the Sanuki Mountains. With an abundance of high-quality local ingredients such as premium wheat, fresh seafood from the Seto Inland Sea, and a variety of seasonal vegetables, Kagawa has developed a distinctive food culture.

Known as "Udon Prefecture," Kagawa is famous for its Sanuki Udon, but there’s more to explore. Bone-in Chicken and Anmochi Zoni are also beloved local specialties. When visiting Kagawa, be sure to indulge in these must-try dishes to fully experience the region’s rich culinary heritage.

3 carefully selected gourmet foods in Kagawa Prefecture

1. Authentic Sanuki Udon: The Ultimate Chewy Noodles

　● The Appeal of Sanuki Udon

Sanuki Udon, the pride of Kagawa, is known for its firm texture, smooth surface, and satisfying chewiness. Made from just wheat flour, salt, and water, this simple yet flavorful dish has become an essential part of daily life in the region, enjoyed as a staple for breakfast, lunch, and quick snacks.

One of the key factors behind its unique texture is the high-salinity brine used during the dough-making process, combined with the traditional "stepping" technique that enhances its chewiness. Additionally, some udon shops use a local wheat variety called "Sanuki no Yume", further deepening its regional identity.

Sanuki Udon comes in a variety of serving styles, including kake (hot broth), bukkake (thick soy-based sauce), kama-tama (hot udon with raw egg), and shoyu (simply topped with soy sauce). Each shop has its own distinc

　● The History of Sanuki Udon

The exact origins of Sanuki Udon remain unclear, but one theory suggests that Kūkai (Kōbō Daishi) brought noodle-making techniques from China during the early Heian period. Another theory links its development to the Edo period when wheat farming expanded in Kagawa, leading to the widespread consumption of udon.

The name "Sanuki" refers to the historical province that corresponds to modern-day Kagawa. The region's coastal salt production and mild climate played crucial roles in perfecting the strong, chewy texture of Sanuki Udon. Over time, Kagawa’s long agricultural and salt-producing history helped refine this simple yet flavorful dish.

　● Where to Eat the Best Sanuki Udon

Recommended Restaurant: Yamagoe Udon
Why It's Special：
Yamagoe Udon, located in Ayagawa Town, is a legendary udon shop famous for its Kama-tama Udon, a dish where freshly boiled udon is mixed with raw egg and a special soy-based sauce. This seemingly simple yet incredibly rich and umami-packed dish is a must-try for any udon lover. The self-service style allows you to customize your meal with toppings like tempura and onigiri. Due to its popularity, long queues are common on weekends.
Location: 602-2 Hayukaue, Ayagawa Town, Kagawa
Access: 10-minute drive from Takimiya Station (Kotoden Line)
Google Maps：https://maps.app.goo.gl/thJRt8AHGKa5wz629

2. Juicy Bone-in Chicken: A Local Favorite for Beer Lovers

出展：食べログ

　● The Appeal of Bone-in Chicken

Bone-in Chicken (Honetsuki Dori) is a crispy, juicy grilled chicken leg dish that has become a soul food of Kagawa. Seasoned with salt and spices, this simple yet flavorful dish bursts with rich chicken juices upon each bite.

Different cooking methods, such as high-temperature ovens, cast-iron skillets, or charcoal grilling, create a crispy outside and tender inside. Often served alongside beer or highballs, it has gained immense popularity as a go-to dish for evening meals and izakaya outings.

　● The History of Bone-in Chicken

This dish originated in Marugame City, Kagawa, in the mid-Showa era (around the 1950s-60s). Back then, grilling an entire bone-in chicken leg was considered a novel cooking method, and it quickly gained popularity among locals. Over time, various shops experimented with different grilling techniques and seasoning blends, leading to the diverse flavors seen today.

As Bone-in Chicken became deeply ingrained in Kagawa’s food culture, it spread beyond specialty stores and is now commonly found in izakayas and family restaurants throughout the region.

　● Where to Eat the Best Bone-in Chicken

店Recommended Restaurant: Ikkaku (Bone-in Chicken Specialty Shop)
Why It's Special:
Ikkaku has been serving Bone-in Chicken for over 60 years since its establishment in Marugame City in the late 1950s. Their signature dish, grilled to perfection with a secret spice blend, is known for its irresistibly juicy meat and crispy, golden-brown skin. The menu features two types of chicken:
・Oya-dori (Older Chicken) – Firmer texture, packed with deep umami flavor
・Hina-dori (Younger Chicken) – Softer, tender meat with juicy richness
Paired with a cold beer, this dish is a must-try for visitors looking to experience Kagawa’s true local flavors.
Location: 317 Hamamachi, Marugame City, Kagawa
Access: 2-minute walk from Marugame Station (JR Yosan Line)
Google Maps : https://maps.app.goo.gl/e9ESus2qFhZ6WFhGA

3. A Winter Comfort Dish: Anmochi Zoni

出展：LOVEさぬきさん

　● The Unique Charm of Anmochi Zoni

Anmochi Zoni is a traditional dish from Kagawa Prefecture, featuring a unique combination of white miso-based soup with mochi filled with sweet red bean paste. This surprising blend of flavors has been a beloved New Year’s dish in Kagawa for generations. The contrast between the mild saltiness of the miso broth and the subtle sweetness of the anko (sweet red bean paste) creates a perfectly balanced taste that warms the body during the cold winter months.

Each household and region in Kagawa has its own variation of Anmochi Zoni, using different types of miso and additional ingredients. Exploring these slight differences in flavors and textures is part of the fun. The dish truly encapsulates the rich culinary heritage of Kagawa, blending sweetness and umami into a comforting bowl of warmth.

　● The History of Anmochi Zoni

The origins of Anmochi Zoni can be traced back to the Edo period (1603–1868), when white miso became widely used in the Shikoku region. Unlike other parts of Japan where clear dashi-based zoni (mochi soup) is common, Kagawa’s use of white miso gives the dish its distinctive rich, creamy taste.

There are several theories about how sweet red bean-filled mochi became a part of this dish. One belief is that the custom originated from the practice of eating red bean-filled sweets for celebrations, combined with the local preference for white miso soup. Over time, Anmochi Zoni became a staple of Kagawa’s New Year traditions, symbolizing prosperity and good fortune.

Even today, Anmochi Zoni remains an integral part of Kagawa’s culinary culture, passed down through generations. While it was traditionally eaten only during the New Year’s holiday, some restaurants and specialty shops now offer it year-round.

　● Where to Try the Best Anmochi Zoni

Recommended Restaurant：Momotaro Chaya
Why You Should Try It:
Momotaro Chaya is a well-known traditional teahouse in Kagawa that serves Anmochi Zoni throughout the year. Their version features a smooth and savory white miso broth, perfectly complementing the sweet anmochi (red bean-filled mochi). The rich, comforting flavor has made it a favorite among both locals and tourists.

The teahouse preserves the nostalgic charm of old Japan, making it a great place to experience traditional Kagawa cuisine while enjoying a relaxing atmosphere. Whether you're stopping by after sightseeing or seeking a taste of authentic local flavors, Momotaro Chaya offers a truly memorable culinary experience.
Address: 1821 Yashima Higashimachi, Takamatsu, Kagawa
Access: About 5 km from JR Yashima Station
Google Maps：https://maps.app.goo.gl/3Z1cekss6hC7VDJx8

Must-Try Local Dishes in Kagawa: 3 Best Traditional Foods Recommended by Locals [2025]