Photo: 夢の散歩 / CC BY-SA 4.0A 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. It dissolves instantly, keeps for months and packs completely flat.
Wasanbon is sugar made by hand in Kagawa and Tokushima from a thin local cane, kneaded and pressed repeatedly over days until the crystals are fine enough to dissolve on contact. It has been made this way since the late 18th century and is pressed into small moulded sweets that are eaten with tea.
Each of these still lands you back aboard with the hour to spare on a 6-hour stop ashore.
Each one is a finished day we have walked and timed, with this stop in it. Read the route rather than assembling it yourself.
Each of these still lands you back aboard with the hour to spare.
2 hr 15 min for bothOne of only three Japanese castles moated with seawater, taken directly from the sea.
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2 hr 30 min for bothKagawa eats more udon per head than anywhere in Japan.
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3 hr for bothA whole chicken leg roasted hard with garlic and black pepper, eaten with your hands and mopped with cabbage.
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