香川県·特産品
Sanuki Kamaboko
When you press your teeth against its smooth surface, it responds with a springy, bouncy elasticity. Then, the savory umami of the fish spreads smoothly across your tongue. This is Sanuki Kamaboko, which relies on the pure taste of the surimi itself. The Hiuchi-nada Sea, stretching west of Kagawa, has complex and fast currents, resulting in seafood with firm, well-conditioned flesh. Sanuki kamaboko has been crafted by making the most of this fresh fish surimi. In Kagawa, when people say 'tempura,' they are often referring to deep-fried surimi products, which are also a familiar topping for Sanuki Udon. Simply slice a piece to eat as is, or add another slice to hot udon. It is a flavor of processed fish that quietly accompanies the dining tables of Sanuki.
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