Culinary Delights and Scenic Beauty in Kagawa, Japan

The smallest prefecture in Japan, rural Kagawa punches well above its weight when it comes to regional cuisine. Relatively unexplored by international tourists, those travelers who do venture here will find a welcoming, rich cultural heritage, stunning natural landscapes, and udon noodles that are soul-warming in every sense of the word.

Sanuki Udon

Tucked away on Shikoku – itself the smallest of the country’s four main islands – Kagawa is the proud home of arguably the most famous type of udon in Japan: sanuki udon. It takes its name from the prefecture’s former name of Sanuki, and the noodles are characterized by their firm, chewy texture and thick, square shape with smooth, flat edges. They can be enjoyed in a wide variety of styles, such as in a hot broth made with locally-sourced iriko (dried sardines) or served with a cold dipping sauce. Prices are also extremely reasonable at around ¥200 (less than USD$2 or £2) a bowl.

Sanuki udon is far more than just a local dish; moreover, it is deeply ingrained in the identity and daily life of the people of Kagawa prefecture. From the local farmers who provide the ingredients to the families running udon shops from their homes, and the locals who dine there every day before work, udon is the tie that binds the community together. It’s little wonder, therefore, that they’ve adopted the nickname udon-ken – meaning udon prefecture – for themselves.

As befits an area with this moniker, there are around 700 udon shops in Kagawa, making it difficult to choose where to sample the dish. You can, of course, take a gander and wander around to see what you find – if there’s a queue outside a restaurant, it’s a sure sign that their udon is some of the best.

To make things easier on yourself, consider hiring a local expert to gain some insider knowledge. Udon Taxi can provide you with a specialist driver (all of whom can make udon themselves!) for an hour or two to take you to the best udon restaurants to suit your tastes, as well as telling you more about the history and culture of the dish.

Other Kagawa Delicacies

Although sanuki udon is the most well-known dish, it is far from Kagawa prefecture’s only culinary treasure. Another dish to consider is shodoshima somen, a delicate noodle made using locally-produced sesame oil, painstakingly separated by hand, and then left to dry in the sun. Additionally, the iriko sardines often used in sanuki udon broth can be enjoyed with rice in a meal known as iriko-meshi, while Shimahide shrimp rice crackers are crafted using shrimp caught in the nearby Seto Inland Sea.

This body of water lies between Shikoku and two other main islands, Honshu and Kyushu. The Seto Inland Sea has a long history as an important trade and transport route, and its shores were once Japan’s main salt-producing region. While some traditional salt makers still remain, the area is increasingly popular as a tourist destination due to its hundreds of picturesque islands and the beautiful tranquility of the waters in which they sit.

The depths of these same waters offer Kagawa a rich variety of fresh, seasonal seafood that enhances its cuisine. Specialties include olive hamachi – Japanese amberjack or yellowtail fish fed on powdered olive leaves to give them extra health benefits and a uniquely rich taste. These olives are locally grown on Shodoshima, Kagawa’s largest island, taking advantage of the area’s Mediterranean-style climate.

Shodoshima is also home to several traditional soy sauce breweries, some of which are open to visitors. At these family-run breweries, ancient techniques and natural flavorings are used to craft authentic, top-quality sauces. Head to Marukin Soy Sauce Museum to learn more about this art and sample various products – for something a bit different, try their unexpectedly tasty soy sauce ice cream. The island also has another famous soy sauce-related delicacy known as tsukudani, which consists of small pieces of meat, seafood, or seaweed simmered in soy sauce, often added to rice for an intense flavor boost.

Scenic Delights

The beauty of Kagawa extends far beyond its culinary offerings. Much of the region is part of the Setonaikai National Park, renowned for its wild coastlines and intriguing islands. One visually stunning spot is Chichibugahama in Mitoyo. This kilometer-long beach is covered with tide pools, which, on windless days, create a perfectly mirrored surface to reflect the sky, allowing for breathtakingly magical photographs.

On Shodoshima, once you’ve had your fill of olives and soy sauce, take a romantic walk along Angel Road. This golden sandbar is only visible twice a day during low tide, where couples walk hand-in-hand, believing it grants a long and happy relationship. Another unmissable sight on the island is the Kankakei Gorge, considered one of the three most beautiful gorges in Japan. It can be explored by ropeway or hiking trail, and is particularly striking during the autumn kouyou season when the leaves change color to fiery reds and blazing oranges.

Cultural Treasures

Kagawa is also home to numerous cultural destinations that are worth exploring once you’re full of noodles and seafood. One of the major attractions is Naoshima, the island of art. This immersive experience allows visitors to enjoy some of Japan’s best modern art against stunning natural backgrounds through outdoor installations and world-class galleries.

On the spiritual side, the last 22 temples on the Shikoku 88 Temple Pilgrimage are located in Kagawa, with many worth visiting even if you’re not planning on hiking the whole route. Zentsū-ji, with its impressive five-story pagoda, is the largest among all 88 temples and significantly important as it is said to be the birthplace of Kobo Daishi, who founded the Shingon sect of Buddhism in Japan.

Not far from here, you’ll find Kompirasan, also known as Kotohiragu, a shrine dedicated to seafaring, which sits at the top of a demanding 785 stone steps – perfect for burning off all those sanuki udon noodles!