Local cuisine
Chagayu(Tea porridge)
Chagayu originated about 1,300 years ago during the Nara period, when it was said to have been eaten by the people involved in the construction of the Great Buddha as a way to make the most of their scarce rice.
Shishijima has little flat land and little rainfall, so rice has not been able to be grown since ancient times.
Chagayu, made with barley, other grains, sweet potatoes, etc. instead of rice, was an everyday food here.
After World War II, rice became more easily available, and rice began to be used in Chagayu as well.
Chagayu is made with a fermented tea called Goishicha, which is a black lump of tea with a sour and astringent taste.
It is said to be effective in reducing bad cholesterol and regulating intestinal environment.
Currently, it is only produced in Otoyo Town, Kochi Prefecture.
Chagayu made with Goishicha is unique to the remote islands of Kagawa Prefecture.
*In other prefectures, bancha or roasted green tea is used.
Ohira
This dish is an essential part of celebratory occasions such as festivals and celebrations.
It is called Ohira, which means flat, because it is served on a flat plate.
It is made by simmering seven ingredients, including fried tofu, koya tofu, and carrots, in a broth made from dried sardines, kelp, and shiitake mushrooms.
It is said that this combination was chosen for its colorful appearance.
It is characterized by its very large ingredients, including half a piece of fried tofu and half a kamaboko.
It reflects the hospitable nature of the islanders of the past.
Kannome
On Shishijima, instead of pounding rice cakes, people make rice flour dumplings called "Kannome" during the New Year.
During the Azuchi-Momoyama period, when islanders were pounding rice cakes at the end of the year, defeated samurai fled from the castle on the opposite shore, making it impossible for them to pound the rice cakes.
After that, people stopped pounding rice cakes because they thought bad things would happen if they did, and this is said to be the origin of Kannome.
A mixture of non-glutinous rice and sticky rice is crushed into small pieces in a mill, kneaded with water, rolled into oval shapes, and boiled to finish. This is also a food for celebrations, and is delicious when added to zoni (traditional Japanese soup) or grilled.
Shoinomi
Shoinomi is made by soaking soybean koji and barley koji in salt water and letting them mature. When this is squeezed and strained, it becomes soy sauce.
For this reason, it is also called "soy sauce fruit" and is packed with the rich flavor and full-bodied taste of soy sauce.
In Shishijima, it is eaten as a dipping sauce for grilled fish or as a side dish.
