Written by Kagawa prefectural government
“Oidemai” means “welcome” in the local Sanuki dialect of Kagawa. All of Kagawa’s local produce, including ‘Oidemai’, are rich bounty from Kagawa’s beautiful nature.
Local rice that holds its own against Japan’s best
Kagawa would like to welcome many people to enjoy a new variety of rice- hence the name, Oidemai! This rice is specially grown to be resistant to heat damage that can occur in the cultivation process, and the finished raw product has great shape and consistency when compared to other locally produced varieties.
When cooked, the rice has a vivid white color and a delicate sweetness. This rice is also characteristically easy to cultivate, growing sturdy and tall where other varieties often don’t reach full height. Kagawa has high hopes for Oidemai rice as a quality product that matures well.
Kagawa and Udon: a perfect match!
No other dish says Kagawa quite like the local favourite, Sanuki Udon. The prominence of udon in the Kagawa diet is said to be due to the prefecture’s climate and soil, both ideal for growing wheat. Here, salt and soy sauce production also have long histories, as do the dried sardines from which udon broth is made. Kagawa now boasts over 700 udon restaurants, serving hosts of locals who cannot imagine life without it. Kagawa is Japan’s biggest producer of all forms of udon whether boiled, fresh, or dried.
Olive Beef
Japanese Black Beef, a fusion of two histories, exclusive in Kagawa!
Olive Beef is a type of Japanese Black Beef produced in Kagawa from Sanuki cattle that are reared for at least two months on feed containing 100g or more of olives, as defined by the Sanuki Beef Brand Promotion Association.
The history of beef in Kagawa goes back 700 years to cattle grazing, and in 1882 Shodoshima became one of the first locations in Japan to implement fattening of cattle. Towards the beginning of the Taisho Period, Sanuki Beef established itself as a respected brand in the Kyoto-Osaka-Kobe region. High quality Sanuki Beef was produced as a result of untiring efforts, a beneficial climate, and local fattening techniques. The olive tree is the prefectural tree of Kagawa, and Shodoshima, the birthplace of olive cultivation in Japan, boasts over 100 years of history. With the combination of these two legacies, and the success of local cattle farmers on Shodoshima using the leftover olives from olive oil production in feed, the premium Japanese Black Beef variety Olive Beef was born.
For more information check out our website:
https://www.kensanpin.org/foodki/img/foodki_en.pdf
, certificates were presented to seven outstanding students nominated by seven universities
