Katsuo no Tataki
- Seared raw skipjack -
Tosa, the old name of Kochi, is renowned for its skipjack tuna, Japanese say Katsuo. Raw fillets of the freshly caught fish are seared over a fire, traditionally made from burning straw, then sliced and eaten with grated ginger or other condiments.
People on the coast use different condiments from those living inland. But throughout the region, tataki is an essential course in meals served when entertaining guests.
Sanuki Udon
- Sanuki is the Kingdom of Udon -
Per capita consumption of udon noodles is higher in Kagawa than anywhere else in Japan. Sanuki udon is made from wheat dough that is thoroughly kneaded to create firm noodles.
These are eaten in a variety of ways: in a savory noodle soup, served in hot water with a separate dipping sauce, chilled with a separate dip, hot with various toppings, or with a dip of plain soy sauce. As well as being a festive food, Sanuki udon is part of everyday life throughout Kagawa.
