香川県·郷土料理
Uchikomi-jiru
Uchikomi-jiru is another udon-based dish that has warmed the winters of Sanuki. In this local specialty, slightly thick, hand-made udon noodles are simmered in a miso-flavored broth with vegetables like daikon radish, taro, and carrots. The Sanuki style involves adding raw noodles directly into the pot to cook rather than using pre-boiled noodles, which is the origin of the name 'Uchikomi' (meaning 'to strike/toss in'). The starch released from the noodles adds a thickness that gives the broth richness, and the soup—a blend of vegetable umami and miso—warms you deeply from the core. It is a taste of Sanuki homes that you crave especially during the cold season. This dish reflects the profound versatility of 'Udon Prefecture,' where udon serves as both a side dish and a main staple. If you visit Sanuki in winter, please be sure to try it.
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