香川県·特産品
Shodoshima Tsukudani
If you place it on freshly cooked rice, you'll want a second bowl all by itself. This is Shodoshima's tsukudani. Surprisingly, the production of tsukudani in Shodoshima, the island of soy sauce, began after the war. It is said that the industry started around 1945 during a period of food scarcity, when 'imozuru'—tsukudani made by simmering sweet potato vines in soy sauce—became a huge hit in the Hanshin area. Eventually, by utilizing the abundant soy sauce and seafood from the Seto Inland Sea, the production of tsukudani made by simmering kelp and seaweed in a sweet and savory sauce flourished. With a sweet and savory flavor achieved through slow-simmering in the island's soy sauce, this is a pride of Shodoshima that many fans order from all over the country.
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