LOVE Sanuki's report

The 33rd Sanuki soy sauce and Tsukudani

One of the major projects of Yoshimoto, "A project to live in your town", to make Japan feel good from the area. Entertainer "Kaji Tsuyoshi" who lives in Kagawa reports on local products.

In Kagawa Prefecture, soy sauce production is thriving in Shodoshima, Sakaide, Higashikagawa, Takamatsu and other places.
And Tsukudani using the soy sauce is one of the special products. Kaji reports on both!

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  Soy sauce making in Kagawa Prefecture that lasts more than 400 years.

  First, Mr. Kaji came to Shodoshima-cho, also known as "Hishio no Sato". There are many historical soy sauce breweries and Tsukudani shops here. We talked to Yamahisa's president Uematsu, one of the soy sauce stores. "There are various theories, such as those who went to Ise visiting and remembering making soy sauce, but it is said that soy sauce making began on Shodoshima more than 400 years ago." Originally in Kagawa prefecture, the production of salt, a raw material for soy sauce, was thriving and the mild climate was suitable for brewing, so it seems that soy sauce production has spread. Especially in Shodoshima, there are many soy sauce breweries that still keep their original manufacturing method called “Koki-bushi”. Kaji who was actually shown the tub was surprised! It was a wooden pail bigger than a human height.

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  The making of Tsukudani on Shodoshima started after the war.

  This time, we visited a treasure food in the same “Sonosato”. Misawa-san guided me. "Shodoshima began to make tsukudani using sweet potato vines shortly after the war. Its reputation was good and it eventually became a representative product of the island." Today, Tsukudani is made using various ingredients, such as seaweed and small fish from the Seto Inland Sea. During the factory tour, I was able to see how the seaweed boiled in Tsukudani. The bright green seaweed is boiled in a large kettle, and eventually turns into a dark tsukudani. Of course, soy sauce is only from Shodoshima. "No preservatives or colorings are added, so even small children can eat with confidence." Mr. Kaji seems to be hungry for the good smell in the factory.

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  Tsukudani, where the ingredients are alive, is perfect for rice!

  Shodoshima soy sauce, like other Kagawa soy sauce, is slightly sweeter than Kanto. That is why it is not too spicy when boiled in Tsukudani, and the flavor of the ingredients can be used. Now it is shipped all over the country, especially in kelp Tsukudani, which boasts the highest production volume in Japan. Kaji succeeded in sampling various tsukudani made from treasure foods! We had specially prepared rice. Nori, Japanese pepper crepe, ginger ... Kaji eats boiled tsukudani with rice. "The soy sauce made over a long period of time and the boiled Tsukudani. This is the taste of Kagawa." This time, Mr. Kaji was fully satisfied with the history and taste of Kagawa Prefecture products.

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Past reports

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  The 61st Shimahamo

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  No. 80 Olive Hamachi

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  39th local fish

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  The 45th Mitoyo Eggplant