Anmochi zoni (New Year's soup with sweet bean-filled mochi)Wi
Throughout the prefecture
A white miso soup with sweet, red bean-filled round mochi, sliced daikon rounds symbolizing family harmony...
KAGAWA
Kagawa Prefecture
The surveyed city is Takamatsu. Of all 394 items in the household survey, Kagawa Prefecture stands out most for Soba & udon noodles — 2.4× the national average (Takamatsu 17,704 JPY / national 7,467 JPY).
2.4×Biggest standout
Soba & udon noodles
per household / year
Soba & udon noodles
per household / year
3Items ranked #1 nationally
30Regional dishes
RANK
Furthest above the national average
All figures are annual spending/quantity per household (not per person). 2023–2025 average, showing Takamatsu’s value as a multiple of the national average.
| Item | vs. average | Takamatsu | National | Rank |
|---|---|---|---|---|
| Soba & udon noodles#1Dining Out | 2.37× | 17,704JPY | 7,467JPY | #1 |
| Manju bunsConfectionery | 1.87× | 1,740JPY | 930JPY | #3 |
| OystersSeafood | 1.79× | 1,336JPY | 748JPY | #2 |
| Meal-kit ingredientsPrepared Foods | 1.78× | 6,874JPY | 3,859JPY | #4 |
| Fresh udon & soba#1Grains | 1.77× | 17,369g | 9,802g | #1 |
| Fried fish cakeSeafood | 1.76× | 4,274JPY | 2,426JPY | #3 |
| PeachesFruit | 1.73× | 1,913JPY | 1,103JPY | #6 |
| Sea breamSeafood | 1.72× | 717g | 416g | #10 |
| Dried udon & sobaGrains | 1.68× | 3,902JPY | 2,325JPY | #2 |
| PersimmonsFruit | 1.56× | 2,847g | 1,826g | #5 |
| YellowtailSeafood | 1.48× | 4,162JPY | 2,818JPY | #5 |
| Japanese food (dining out)Dining Out | 1.41× | 37,655JPY | 26,615JPY | #4 |
#1
Where this prefecture ranks #1
Items where Takamatsu ranked #1 among the 52 surveyed cities.
- Soba & udon noodles
- Fresh udon & soba
- Noodles
LINK
Where regional dishes meet the statistics
Ingredients used in regional dishes here that also show up as standout spending in the household survey — cross-referencing MAFF's regional-dish database with Japan's Statistics Bureau data.
Kakimaze (mixed rice with mountain and sea ingredients)
Main ingredients: Rice, bamboo shoots, green beans, carrots, burdock root, dried shiitake mushrooms, fried tofu, dried shrimp, chikuwa fish cake
→ Fish cake tube (chikuwa) is 1.2× the national average in Takamatsu (2,383 JPY, #10 nationally)
Ochirashi ame (barley malt candy)
Main ingredients: Ochirashi (roasted barley flour), millet jelly (mizuame), sugar
→ Sugar is 1.1× the national average in Takamatsu (3,944 g, #10 nationally)
Uchikomi-jiru (noodle and vegetable soup)
Main ingredients: Wheat flour, daikon radish, carrots, taro, fried tofu
→ Wheat flour is 1.1× the national average in Takamatsu (2,238 g, #10 nationally)
Anmochi zoni (New Year's soup with sweet bean-filled mochi)
Main ingredients: Mochi (round, filled with sweet bean paste), white miso, daikon radish, kintoki carrots, tofu, and more
→ Tofu is 1.1× the national average in Takamatsu (5,872 JPY, #7 nationally)
Shoyu mame (soy sauce-simmered fava beans)
Main ingredients: Dried fava beans, soy sauce
→ Soy sauce is 1.1× the national average in Takamatsu (1,965 JPY, #6 nationally)
DISHES
30 regional dishes from Kagawa Prefecture
From Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) “Regional Dishes to Pass on to the Next Generation.” Each dish name links to the MAFF page.
Shoyu mame (soy sauce-simmered fava beans)
Throughout the prefecture
Dried fava beans are roasted, then while still hot, soaked in a seasoning liquid of soy sauce, sugar, and chili pepper...
Shippoku udon (udon with autumn vegetables)AuWi
Throughout the prefecture
"Shippoku udon" as known in Kagawa is a hot udon dish topped with several kinds of autumn-to-winter vegetables and fried tofu...
Oshinuki-zushi (pressed sushi with Spanish mackerel)
Throughout the prefecture
From spring to early summer, as fava beans ripen and barley matures, fatty Spanish mackerel comes into season...
Nasu somen (eggplant somen noodles)Su
Chusan region
A home-style dish using seasonal eggplant and somen noodles, a specialty of Shodoshima Island, with chili pepper to brighten the flavor...
Manba no kenchan (simmered mustard greens)Wi
Throughout the prefecture
A representative winter local dish of Kagawa Prefecture. Manba is a variety of mustard greens in season from October to April...
Iriko-meshi (dried sardine rice)
Seisan region
"Iriko-meshi" is rice cooked with dried sardines called iriko. In the Seto Inland Sea...
Teppai (crucian carp and daikon salad)Wi
Throughout the prefecture
Crucian carp, a freshwater fish from the irrigation ponds dotting the Sanuki Plain, was once called "teppo" (gun). Filleted into three pieces...
Aji no sanbai (horse mackerel in three-flavor vinegar)SuAu
Throughout the prefecture
In summer, when children and adults alike once helped haul in beach seine nets, fishermen would reward them with horse mackerel and sardines...
Imotako (octopus and taro simmer)Wi
Throughout the prefecture
"Imotako" is a simple local dish of fresh octopus from the Seto Inland Sea simmered with taro...
Barazushi (scattered sushi)SpAu
Throughout the prefecture
"Barazushi" is vinegared rice mixed with seasonal vegetables and other ingredients, served mainly on celebratory occasions...
Uchikomi-jiru (noodle and vegetable soup)Wi
Throughout the prefecture
"Uchikomi-jiru" is a soup traditionally made quickly as an everyday meal on cold winter days in farming villages...
Kankan-zushi (canned pressed sushi)Sp
Tosan region
"Kankan-zushi" is a preserved food passed down since the Edo period, originating in the Kamobe area of Sanuki City...
Hage dango (wheat and red bean dumplings)Su
Throughout the prefecture
In Kagawa, the busy farming season runs from barley harvest in May to rice planting in June. Hangesho...
Uzumaki mochi (swirled red bean rice cake)
Hiketa region
"Uzumaki mochi" is a local sweet from the Hiketa region made by wrapping mochi around smooth red bean paste...
Ebi miso-jiru (shrimp miso soup)Au
Toyonaka Town
The Seto Inland Sea yields an abundance of shrimp. Among them, one species that grows to only about 10cm...
Kakimaze (mixed rice with mountain and sea ingredients)SpAu
Shodoshima Island
"Kakimaze" is a local dish that makes generous use of the sea and mountain bounty of Shodoshima Island. Also called "omaze"...
Konnyaku no shiraae (konjac with tofu dressing)Wi
Throughout the prefecture
"Konnyaku no shiraae" is a local dish of konjac dressed with mashed tofu and sesame...
Konnyaku no hachihai (konjac simmered in broth)Wi
Tosan region, Chusan region
A local dish of konjac simmered in dashi broth with ingredients like taro, carrots, and shiitake mushrooms...
Sawasawa (konjac and vegetable simmer)
Nio, Mitoyo City
"Sawasawa" is a local dish featuring konjac as its main ingredient, named for its light, brothy texture...
Shima no chagayu (island tea porridge)
Shishijima, Takamishima, Sanagishima, and other Shiwaku Islands of the Seto Inland Sea
Shishijima is one of the Shiwaku Islands in the Seto Inland Sea. On this small island, just 4km around...
Tai somen (sea bream with somen noodles)
Throughout the prefecture
"Tai somen" is a lavish large-bowl dish featuring sea bream and somen noodles, traditionally served as the finale of a wedding banquet...
Takuan no kinpira (stir-fried pickled daikon)
Throughout the prefecture
"Takuan no kinpira" is made by desalting well-aged takuan pickles and stir-frying them in oil...
Warigo bento (tiered festival lunch box)
Shodoshima Island region
On Shodoshima Island in the Seto Inland Sea, the "Hidoyama Rural Kabuki" is held every year on May 3rd...
Toshiake udon (New Year's udon)
Throughout Kagawa Prefecture
Because it is thick and long, udon has long been eaten as an auspicious food symbolizing long life...
Dojo-jiru (loach soup)Su
Chusan region and parts of Tosan region
Loach is said to be at its best from June to July, before spawning season, and has more fat than eel...
Ochirashi ame (barley malt candy)SuAu
Throughout the prefecture
"Ochirashi ame" is a confection made by kneading ochirashi flour with millet jelly (mizuame). Ochirashi is...
Wakegi ae (green onion and octopus salad)
Throughout the prefecture
Wakegi, a mild green onion, was traditionally grown by farming households as a spring vegetable, indispensable as a garnish for udon...
Satsuma (grilled fish and miso over rice)
Parts of Seisan region
"Satsuma" is made by flaking grilled white fish and pouring over rice a broth of toasted miso and fish stock...
Mossou meshi (molded rice)
Mitoyo City
"Mossou meshi" refers to rice pressed into shape. Sushi rice or gomoku rice is packed into round or fan-shaped wooden molds...
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