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Bone-in Chicken (Takamatsu)
When cut with scissors, the juices overflow from the golden-brown skin. The aroma of garlic and spices rises, making you want to bite into it even using your fingers—that is Kagawa's bone-in chicken. It is said to have originated in the 1950s when the restaurant 'Issaku' in Marugame City began selling it, inspired by roast chicken seen in movies. A whole chicken thigh is seasoned with salt, pepper, and garlic before being grilled. Eventually, it spread to Takamatsu and became a beloved specialty of Kagawa alongside udon. With the chewy 'Oya' and the soft, juicy 'Hina,' it is the perfect dish to enjoy piping hot with a beer and cabbage in hand on a night in Takamatsu.
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