“Sanuki Udon” shares the same accent in Japanese.
Sanuki Udon is a type of udon noodle that originated from Kagawa Prefecture, Japan, but it has spread to other regions as well. It can be considered a distinct culinary experience compared to regular udon noodles due to its unique texture and firmness.
Udon noodles are available throughout Japan, including Tokyo, where there are numerous udon restaurants, including those specializing in Sanuki Udon.
However, some Japanese people travel all the way from Tokyo to Kagawa Prefecture, particularly Takamatsu City (the capital of Kagawa Prefecture), just to taste the authentic Sanuki Udon. The distance from Tokyo to Takamatsu City is approximately 650-670 kilometers (according to Google Maps).
To put it in perspective, this distance is about the same or slightly farther than the distance between Milan and Rome in Italy.
That’s how remarkably delicious Sanuki Udon in Kagawa Prefecture is considered.
The price of Sanuki Udon dishes is often quite affordable, ranging from a few hundred yen. There are several ways to enjoy it, including:
There are both “hot” and “cold” versions of Bukkake Udon. The cold version, known as “hiyashi bukkake udon,” involves briefly rinsing the noodles in cold water, resulting in a firmer texture compared to the hot version. By the way, the main visual photo is of “hiyashi bukkake.” Cold noodles are topped with dashi soy sauce and sprinkled with green onions.
When eating Sanuki Udon in the traditional style, it’s common to pour “iriko dashi,” a type of fish-based broth, over the noodles. This dashi adds a distinctive flavor that is unique to Sanuki Udon.
While it’s highly recommended to try Sanuki Udon in Kagawa Prefecture, if you’re short on time, consider seeking out a Sanuki Udon restaurant during your travels. It might just be as impactful an experience as tasting ramen for the first time.
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