香川県·ご当地グルメ
Sanuki Udon (Takamatsu)
When lifted with chopsticks, the thick noodles glisten and bend beautifully. A bite reveals a chewy elasticity and a solid 'koshi' (firmness)—this is true Sanuki Udon. There is a legend that Kobo Daishi (Kukai) brought the production method back from China, but udon took root in the land of Sanuki because all the necessary ingredients—wheat, salt, soy sauce, and iriko—were readily available. The traditional method of kneading the dough by stepping on it develops the gluten, creating that signature texture. The broth features the clear umami of iriko (dried sardines), including those from Ibuki Island. Kagawa Prefecture now even calls itself 'Udon Prefecture.' A single bowl of udon reflects the very blessings of the land.
Record it after reading
