香川県·特産品
Utazu Salt
A vital supporting player that has quietly underpinned the food culture of Sanuki, that is Utazu salt. Utazu Town has long been an area where salt production via salt pans flourished, taking advantage of the Seto Inland Sea's mild climate and shallow waters. The Sanuki climate, characterized by low rainfall and abundant sunshine, was perfect for making salt by drying seawater with sun and wind. The salt produced here is counted as one of the 'Sanuki Sanpaku' (the three whites of Sanuki)—alongside cotton and sugar—and has supported Kagawa's cuisine, such as Sanuki udon and kamaboko, from its very roots. Salt from the town that inherits the memory of the salt pans, as well as confectionery and sweets using salt, are also popular. Just adding a pinch to your cooking significantly enhances the sweetness and umami of the ingredients. Please try tasting this salt, which can be called the origin of Sanuki's flavor.
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