Food&Drink in Kagawa
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The Life of an Islander
- The Setouchi Inland Sea is Japan’s largest inland sea, situated between the biggest of the country’s four main islands, Honshu, and the smallest – Shikoku. It boasts some of the country’s most spectacular scenery, has an incredibly laid-back vibe, a long history in the fishing industry, is famous for its olives and olive oil, and also hosts the internationally renowned Setouchi Triennale Art Festival every three years. The Setouchi Inland Sea is made up of over 300 islands, of varying sizes, many of which are uninhabited. As amazing as all this sounds though, the area also has its share of problems, and the root of many of these problems is depopulation, which seems to be happening at an alarming rate across the area. This coupled with an ageing population means some of the islands and their communities are potentially on the brink of disappearing.Small groups of people from around Japan, and indeed the world, however, are upping sticks, banding together and making their way to the islands to help breathe new life into these communities. Couples and individuals are setting up homes and businesses in an attempt to attract others to the area for both vacationing and to live. Here we will meet some of these people and learn a little about what they’re doing in the Setouchi islands. Home Makers Meet the Mimura’s, also known as Home Makers! Taku and his wife Hikari moved to the island of Shodoshima in 2012 with their five-year-old daughter, where they now run a small organic farming business with the help of several keen locals. They grow over eighty kinds of vegetable in their fields including a variety of onions, potatoes and radishes, as well as a wide selection of herbs. These are then sold through their shop to the local community or passing travelers, or prepared and served as delicious meals in their café. They also make a variety of salad dressings, syrups for drinking and other condiments to take home and spruce your cooking up with. Pizza Haruya Meet Haruo Shiroishi! Born and raised in Shikoku himself, he now caters to the many people who visit the island of Teshima by preparing delicious Italian style stone-baked pizzas in the back of his mobile kitchen – which is also known as Pizza Haruya. Haruo started his business in 2016, offering freshly baked pizzas that use locally sourced ingredients at very reasonable prices (600 yen and up). Items on the menu include all the usual suspects – Margarita pizza, Four Cheese pizza, Mixed Herb pizza... and also some more regional specialties including Teriyaki Chashu Pork pizza, and even Shodoshima Plum and Custard pizza! Dorima no Ue Meet Miyoko Kobayashi! Miyoko who is originally from Tokyo, moved to Shikoku back in 1980s, where she worked happily as a school teacher for many years. During this time she also became interested in farming and started to tend to crops on Ogijima island. Over time this became much more than just a hobby for her and in 2015 she made it a full-time lifestyle choice when she moved permanently to Ogijima to raise crops and teach others about organic and sustainable farming practices. Miyoko now runs a small café and lodge on the island, where she offers guests a wealth of information on sustainability and wellbeing through natural foods. Visitors to her guest house are encouraged to visit her fields with her in the early morning and see where their breakfast comes from, her passion for education and knowledge is more than clear from these early morning excursions! Once breakfast is picked from the fields, it is served inside a wood cabin! Her teachings for guests don’t end there either, she is deeply passionate about history and tradition, and is keen to teach visitors all about the evolution of mankind not only on the island but also about throughout Japan. Ogijima Library Meet the Fukui’s! Yamato was born and raised on the tiny and very picturesque island of Ogijima, but left to study at university on the mainland as a young adult. He met his wife Junko, who is originally from the Tohoku region in Osaka, where they both studied and worked for several years.During one of their many trips back to the island to see Yamato’s family they pondered the idea of relocating to the island themselves to be both close to his family and also to help rebuild a community that was slowly thinning out. They made enquiries about local schools, for their daughter only to be told that the islands only elementary school had closed down due to a lack of children on the island – at this point there were exactly zero children living there. After lots of hard work and lobbying, the authorities finally agreed to open the school once again to allow the Fukui’s and other families with young children to make the move to Ogijima. Yamato and Junko now live happily on the island with their daughter and have built a library for the local community to use. The shelves are stacked with a wide range of books, mainly in Japanese but also in English. School kids drop in after lessons to learn, read comic books and just hang out. Locals enjoy it as a place to meet and keep up to date with a variety of books. Visitors to the island can also pop in and read a bit about the history of the area too. Borrowing books from the library requires no cost, but a small fee of just 100 yen is required to join. The whole operation runs on donations kindly made by the public. As well as a place for bookworms, they also operate a small café from the premises offering visitors both hot and cold drinks as well as snacks. Morikuni Shuzo Meet Midori Ikeda! Midori arrived on the island of Shodoshima with her daughter Aki in 2005, to take over an old sake brewery – the only sake brewery on the whole island! The Ikeda’s, along with the help of some dedicated locals make sake using traditional brewing methods - they are wholly committed to revitalizing the old brewing culture of the island, something that had been lost for some years. Despite being over eighty years of age Midori is truly dedicated to the family vision of supplying Shodoshima made rice-wine using only the finest local ingredients, several of their drinks have even won awards making them a serious contender in the world of Japanese sake. Visitors can sample these award-winning sakes, and many more at their upmarket yet very laid-back bar, situated in the south-east corner of the island, close to the ferry terminal. The bar also serves a great selection of local foods including fresh fish, pizzas and a variety of soups. ©NAVITIME JAPAN. Travel Info Check out our travel tips to make your trip better!
- 23. May. 2019
Where to Eat in Kagawa
- Kagawa Prefecture’s abundance of natural resources, including the Seto Inland Sea, have made both its seafood and its flour-based udon noodles (known as Sanuki Udon) revered far and wide. Shikoku is best known for its 88-temple Buddhist pilgrimage, but Kagawa is also a destination for noodle disciples, who travel from all over Japan to enjoy authentic Sanuki Udon at restaurants such as Waraya. For sweet lovers anmochizoni is a must-try for its singular taste, while Shodoshima’s status as the olive heartland of Japan has inspired local specialities such as Olive Yellowtail. Waraya Waraya Any trip to Kagawa would be incomplete with a sampling of the prefecture’s famed Sanuki Udon noodles. This dish, strongly associated with Kagawa, differs from other udon varieties not in shape or recipe, but rather in its firmer texture and sheer quality. The simple ingredients that go into udon (flour and salt, along with water) are of a particularly high grade in this prefecture, leading Kagawa’s udon (dubbed ‘Sanuki’ after the region’s former name) to be recognized as Japan’s finest. One of the best places to enjoy it is Waraya, located inside a historic Edo-era (1603-1868) building close to Shikoku Mura and Yashima-ji temple. Here the esteemed noodles are served in large wooden tubs accompanied by a soy-based dipping sauce. Budounoki Budounoki Budounoki is a calm, simply decorated sweets parlor specializing in anmochizoni. This is a signature Kagawa recipe consisting of mochi rice cakes pounded with a sweet red bean paste called anko (a key ingredient in Japanese sweets), and served in a white miso soup containing daikon radish and carrots. The mochi are hand made here on the premises, with the other ingredients all locally grown. The result is a simultaneously sweet and salty treat described as a new experience by most who try it. Setouchi Sengyo Ryoriten Setouchi Sengyo Ryoriten So rich in marine life is the Seto Inland Sea (the Setouchi in Japanese), that it is sometimes called a ‘natural fish tank’. And since so many Japanese eateries contain actual aquariums, it follows that Kagawa’s fish and seafood are some of the most highly rated in all of Japan. This traditional yet resolutely laid-back restaurant serves the freshest locally-caught fish prepared in a variety of ways, including as sashimi and tempura, and charcoal grilled on a hibachi. Italian Bistro Hirai Italian Bistro Hirai This charming Italian restaurant is located inside a renovated traditional minka house, with the interior combining original features with sleek contemporary furniture. Eames-style chairs share space with tatami matting, with the effect feeling entirely natural. Hirai’s chef makes use of the finest local produce in his mix of traditional and original recipes, with highlights including grilled wagyu beef from neighboring Tokushima Prefecture, served with a Marsala wine sauce. Olive Yellowtail at Cafe Alps Olive Yellowtail at Cafe Alps Olive farming in Japan was pioneered on the Kagawa island of Shodoshima over a century ago, and the island still boasts the country’s largest annual olive output. This history has led Kagawa’s chefs to devise all kinds of original, olive-centric recipes, with Olive Yellowtail being one of the most popular. This consists of the yellowtail amberjack fish, served as sashimi, that has been fed on leftover organic matter created when olives are pressed. Simple yet delectable, Olive Yellowtail can be enjoyed at this log house-style eatery on the Aji Peninsula, and is at its most delicious from September through to mid-January. ©NAVITIME JAPAN. Travel Info Check out our travel tips to make your trip better!
- 8. March. 2018
- Cafe Salon Nakaoku
- Other Coffee Shop
- Kagawa Pref. Kagawagunnaoshimachou Honmura Middle back 1167
I was attracted by the many high ratings, and it was good but not that special. We walked from Miyanoura port, a little under 2km, an easy walk. The setting is very attractive, an old house set up...
- Other Coffee Shop
- Kagawa Pref. Kagawagunnaoshimachou 761-1
- Konpira Udon noodle restaurant
- Soba / Udon
- Kagawa Prefecture Nakadatsu-gun Kotohira Town 810-3
Delicious, and customer with english communication But nothing special from other udon stores (chiken fries are a little bit salty)
- Kawafuku flagship store
- Soba / Udon
- Kagawa Pref. Takamatsushi Daikumachi 2-1 Lion street
Just found it by random and it was really good. I really love the curry udon. Price was great too and very easy to access.
- Tsurumaru restaurant
- Soba / Udon
- Kagawa Pref. Takamatsushi Furubabachou 9-34
Kagawa Main Areas
Japan’s smallest prefecture, Kagawa, may take up just a small corner of Shikoku, but it has grown increasingly popular with the recognition of Naoshima, its "art island" in the Seto Inland Sea between Shikoku and Honshu. Just a stone’s throw from the islands, mainland Kagawa’s prefectural capital, Takamatsu, holds history in its castle ruins and its pride and joy, Ritsurin Garden, is known as one of the country’s best gardens.
Best of Kagawa
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