Sanuki udon

From: Chasing the cherry blossoms across spring Japan

Taking a bowl of udon at the counter

Sanuki is the old name for Kagawa Prefecture. Kagawa eats more udon per person than any other prefecture, and it is the birthplace of "self udon," where customers choose their own toppings. Locally developed wheat, broth made from iriko (dried sardines), salt and soy sauce shape the flavor, and kneading the dough by foot gives the noodles their springy, firm bite. Udon is also said to have been brought from Tang China by the monk Kobo Daishi (Kukai).

Sources: mlit.go.jp

This moment in the journey

In Kagawa, udon is a must

When you come to Kagawa, there's one thing you absolutely have to eat. The udon shop I wandered into was self-service: order at the counter, then help yourself to tempura.

I picked a piece from the row of tempura, collected my bowl of udon and found a seat, along with a small bowl topped with green onions.

Lifting the noodles, I found them astonishingly fresh and chewy. Is authentic udon really this different? The journey of chasing cherry blossoms had only just begun. Still, why is udon in Shikoku so unbelievably good?

Watch this scene on YouTube5:39

Read this scene in the full journey