Sanuki Udon
讃岐うどんNoodle
Sanuki udon is Kagawa's thick, springy wheat noodle, eaten at counters across the prefecture from early morning, and the best way in is a self-service shop.
Where to eat Sanuki Udon · 1 place
Kagawa grew wheat as a second crop after rice for centuries, and the old province of Sanuki also made salt, soy sauce and the dried sardines called iriko, so everything for udon was close at hand. A folding screen of the Konpira shrine town from around 1700 already shows udon shops. In 2011 the prefecture and its tourism body started branding Kagawa as Udon Prefecture.
At a self-service shop you take a bowl of noodles at the counter, add tempura or rice balls, pay, then pour broth and add spring onion and ginger yourself. At a noodle maker's counter you eat inside the factory, and many close as soon as the day's batch sells out.
Worth knowing
- At a self-service shop, return your bowl and tray to the counter when you finish.
- Noodle-maker counters keep short hours, so check the time before you ride out.
Quick answers about Sanuki Udonよくある質問
How do you order Sanuki Udon?
Say how many balls of noodles you want and whether you want them hot or cold. Kake comes in hot broth, and kamatama is tossed with raw egg straight from the pot.
When is Sanuki Udon in season?
Sanuki Udon: Year-round. Many Kagawa families eat udon on Hangesho, around 2 July, which the Sanuki udon cooperative marks as Sanuki Udon Day.
Where can you eat Sanuki Udon in Japan?
Places we list for Sanuki Udon include Udon Bakaichidai.