Photo: Ari Helminen / CC BYA whole chicken leg roasted hard with garlic and black pepper, eaten with your hands and mopped with cabbage. Order oyadori — the older bird, chewy and intense — rather than the tender hinadori, and drink something cold with it.
Honetsuki-dori is a whole chicken leg, bone in, roasted hard with garlic and pepper, invented in Marugame in 1952. It comes in two grades: oyadori, an older bird that fights back, and hinadori, young and tender. Locals order rice to mop the fat and consider the choice a personality test.
The one the queue agrees on, the one people who live here use instead, and the one nearest your ship. Opening days change; check before you build a day around one.
The house that spread the dish from Marugame. Order oyadori if you want the fight, hinadori if you do not.
Open in Google MapsWhere locals goHonetsuki-dori Ranmaru蘭丸A Takamatsu shop locals put ahead of the famous one, and usually easier to get into.
Open in Google MapsEach of these still lands you back aboard with the hour to spare on a 6-hour stop ashore.
Each of these still lands you back aboard with the hour to spare.
3 hr for bothA fine-grained sugar made from local sugarcane by a hand-kneading process that takes days, pressed into small moulded sweets shaped as flowers and leaves.
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3 hr 15 min for bothOne of only three Japanese castles moated with seawater, taken directly from the sea.
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3 hr 30 min for bothKagawa eats more udon per head than anywhere in Japan.
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