Shikoku
Japan's udon island — springy Sanuki noodles, straw-seared bonito, and a place that eats from the sea and the mountains both.
Sanuki Udon
Firm, glossy hand-cut wheat udon — the pride of Kagawa, Japan's udon prefecture.
View page →Shikoku's four prefectures each cook their own way. Kagawa is Japan's udon capital — its Sanuki udon is firm, glossy and hand-cut, eaten standing at self-serve counters. Kochi sears bonito over straw into katsuo tataki and lays out the riotous big-platter sawachi feast. Ehime steams a whole sea bream over somen; and the mountain villages of Tokushima and Iya make a short, crumbly buckwheat soba.
Start Here
Firm, glossy hand-cut wheat udon, slurped at self-serve counters.
Why start here · Japan's udon capital in one bowl.
Bonito seared over straw, sliced thick with garlic and ponzu.
Why start here · Kochi's smoky signature.
Whole small fish ground bones-and-all and deep-fried into a savoury cake.
Why start here · Uwajima's umami-packed fish cake.
The Pantry
See all 58 ingredients›
Herbs & Spices
Grains & Staples
Dairy & Fats
Sauces & Condiments
How They Cook
Techniques that define this cuisine
See 8 more techniques›
Other regions
Siblings within Japanese — each its own tradition.
