page_title: Shikoku
section_title: Food
hierarchical_section_title: Shikoku / Culture / Food
caption_attribution_description: 日本語: 釜揚げの讃岐うどん（香川県高松市香川町川東下字高須899-1、仏生山駅から約5kmにある「池上製麺所　/　るみ（瑠美子）ばあちゃんのうどん店」[1]）
context_page_description: Shikoku is one of the five main islands of Japan. Shikoku is the second smallest main island after Okinawa. It is 225 km or 139.8 mi long and between 50 and 150 km or 31.1 and 93.2 mi wide. It has a population of 3.8 million. It is located south of Honshu and north east of Kyushu. Shikoku's ancient names include Iyo-no-futana-shima, Iyo-shima, and Futana-shima, and its current name refers to the four former provinces that made up the island: Awa, Tosa, Sanuki, and Iyo.
context_section_description: One of the major foods of Shikoku is udon. Udon is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce (shōyu), and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or aburaage, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste. Another specialty is Kōchi's signature dish, seared bonito.
  The warm climate of Shikoku lends itself to the cultivation of citrus fruits. As a result, yuzu, mikan and other citrus fruits are plentiful on Shikoku and have become synonymous with the regions they are grown in.
caption: Sanuki udon
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