Made from a special type of wheat traditionally grown in Kagawa Prefecture, Sanuki Udon has fans not only in its hometown of Takamatsu, but throughout Japan and possibly around the world. Sanuki Udon was voted as one of Japan’s three most famous types of udon. The other two type of udon are Mizusawa Udon and Inaiwa Udon. However, Sanuki Udon is better known of the three udons.
Sanuki Udon has a firm, chewy texture. This leads to the various ways Sanuki Udon can be served. Hot in a broth with different topping or chilled with soy sauce it needs to dipped in before eating, Sanuki Udon has many faces. Among the most popular are:
Kake Udon: Hot broth (soup) over the boiled udon noodles. Scallions (green onions) is a popular topping.
Zaru Udon: Boiled udon noodles are cooled with cold water. After water is drained from the noodles, the limp, chilled noodles are served with a small bowl of soy sauce. The noodles are to be dipped in the soy sauce before eaten.
Bukkake Udon: Boiled udon noodles are served in soy sauce (small amount, not a soy sauce soup). Topping include fried vegetables (tempura), seafood or grated white radish.
Kamaage Udon: Boiled udon noodles placed in a –usually—wooden bowl to maintain the noodles’ heat. The noodles are served with a small bowl of soy sauce for the noodles to be dipped in before they are eaten.
Takamatsu City has classes where people can learn how to make Sanuki Udon themselves. The process is not difficult, but involves strength to kneed, roll, and cut.
Sanuki Udon is inexpensive but healthy. As previously stated, though Sanuki Udon has fans across Japan, its hometown of Takamatsu is probably its biggest fan. Visitors will find Sanuki Udon to be a common menu item in quite a number of eateries in Takamatsu.
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