The deeper side of Kagawa you don't know - The charm of eastern Kagawa where history and the future intersect

Ai Nishimura
Administrator of the blog "My Diary," which began in 2004. A writer who has traveled to all 47 prefectures and loves local culture and history.
Author of Shimane's "Geography, Place Names, and Maps" Mysteries (Jitsugyo no Nihon Sha), My Town is the "Number One in Japan" Dictionary (PHP Institute), and Prefectures Explained in Neko Neko Japanese History (Jitsugyo no Nihon Sha). Official blogger for Suntory Gourmet Guide, official top user for Retty, and official platinum blogger for Excite.

"From cold weather and fashion to sports" Higashikagawa, the glove story of over 130 years

Gloves are a familiar part of our daily lives. They are indispensable not only for protection against the cold and as a fashion item, but also for protecting your hands when working in factories or outdoors. They are also widely used in the world of sports due to their functional necessity. Higashikagawa City in the eastern part of Kagawa Prefecture boasts a domestic share of approximately 90% of glove production. Higashikagawa is involved in most of the gloves used in Japan.

It all began in 1899 when Tanatsugu Tatsukichi, a native of Matsubara Village, Ouchi County (now Matsubara, Higashikagawa City), and others established the Shakuzen Shokai within Kyorenji Temple in Higashikagawa.
Eight years before, Tatsukichi had started helping his cousin, Futago Shunrei, and his wife, Takeno, in their glove-making business in Osaka. However, Shunrei died of an illness shortly after. Tatsukichi worked hard, saved up some money, hired some staff, and started his own glove manufacturing business.
At the time, Higashikagawa was in need of a new industry due to the decline of the salt and sugar industries. Amidst this, Tatsukichi planted the seeds of a glove industry in his hometown called "Shakuzen Shokai" and provided people with jobs in glove production. Taking inspiration from German gloves that were imported at the time, he developed his own lightweight decorative stitching machine and obtained a patent for it. This technological innovation became the foundation for industrial development, and the seeds of gloves that Tatsukichi had planted began to sprout all over the area. The glove industry, which brought new jobs to people, took root in Higashikagawa and developed into a local industry.

Even today, the spirit of craftsmanship is firmly handed down. Not only fashion and cold weather gloves, but also gloves with special specifications, such as gloves for athletes, are made here. These gloves, which are light, fit well, and highly functional, are made to fit the hands of each individual athlete, playing an important role in maximizing the performance of athletes and supporting Japanese athletes who are active around the world.
You can feel the history of manufacturing in various places around the city, such as monuments related to gloves and a bronze statue of Tanatsugu Tatsukichi.
Additionally, the Kagawa Glove Museum exhibits the history of the glove industry, valuable gloves from the early Showa period, and gloves actually used by famous top athletes. There is also a shop on the premises, with a wide variety of designs available, from the latest releases to outlet items, so why not look for your favorite item? The gloves you find in this holy land of gloves are sure to become a memorable keepsake.

Kagawa Glove Museum

Yorks Co., Ltd.

From traditional flavors to new challenges, the world of Higashikagawa "Wasanbon"

Wasanbon is a traditional sweet made in the Shikoku region. For many people, its existence may be vague.
Wasanbon is a refined Japanese sweet made from a type of sugar cane called "chikutou," which is a specialty of the Shikoku region.

The first step before making Wasanbon is sugar refining. The sap squeezed out from sugarcane (bamboo sugar) harvested in December is boiled down and concentrated to produce "Shiroshitato." Contrary to its name, Shiroshitato is dark in color and resembles Okinawa's brown sugar. This Shiroshitato goes through a more complicated process to be finished into Wasanbon, which has a soft white color.
Wasanbon is characterized by its excellent melt-in-the-mouth texture, refined sweetness, and delicate flavor, which is why it is especially popular at tea ceremonies.
Wasanbon is more than just a sweetener; it is a work of art that is the culmination of Shikoku tradition and artisanal skill.

When the season for "Shiroshitato brewing" arrives locally, it has become a seasonal winter event that is featured in the news every year.
We visited Mr. Sunagawa's workshop, which is involved in dairy farming and agriculture in the city. Here, he produces Shiroshitato, which is sold to confectionery shops in Takamatsu and other areas.
The sugarcane that Sunagawa himself grew is harvested and pressed. The cane is boiled down while removing the scum, until it becomes a translucent, amber-colored, Shiroshitato. As the liquid is boiled down, it gradually becomes heavier, and stirring requires considerable force. It is a job that requires delicate sense to judge the perfect finish based on the degree of solidification when dropped, the resistance when stirring, and the color.
Sunagawa-san has been taking over the sugar manufacturing techniques from a sugar farm that has been in business for over 100 years for three years. His mission is to pass on this precious technique to the next generation, and he works hard every day to improve his skills.

Recently, new value has been infused into the by-products of wasanbon sugar production.
It is a type of rum made using molasses, which is produced during the production of wasanbon sugar.
Wasanbon sugar is made by polishing shiroshita sugar and squeezing it in a press. To make wasanbon sugar that is smooth and melts in your mouth, these steps are repeated three times on a tray, which is where the name "wasanbon" comes from.
This process separates the crystals that become Wasanbon from the molasses. Molasses itself is rich in sugar and has a rich flavor, so it has been used in cooking, but it was not possible to use up all of it, so it had to be discarded. Umayado Distillery has noticed the potential of this molasses and is manufacturing and selling a new product called "rum."
"Wasanbon Rum" is characterized by its clean, clear taste. You can enjoy its light mouthfeel, subtle sweetness, and fragrant aroma. In the future, they plan to develop products such as "Gold Rum" and "Dark Rum" that are aged in wooden barrels, and it is expected that a wide variety of flavors will be available.

RUM STAND UMAYADO, located inside Takamatsu Orne, a commercial facility in Takamatsu City, is a direct store of Umayado Distillery. From standard products to seasonal limited editions, you can enjoy a variety of drinks made with Wasanbon rum. You can also purchase bottles of rum, and they also sell craft cola, which is also made with molasses. In the future, they plan to sell canned drinks in addition to glass bottles, making them more accessible to tourists.
The distillery is also preparing tour courses, and a new tourist spot is emerging where you can see and learn in addition to tasting wasanbon.
"Wasanbon" is made using traditional methods, and the newly developed "Wasanbon Rum" is a noteworthy effort that combines local tradition and innovation, and is likely to further increase the brand value of Higashikagawa.

RUM STAND UMAYADO