Kagawa is known as the "Udon Prefecture" for its love of udon. Not only does it consume the most udon, it also has the most udon restaurants per capita in Japan.

Let's explore the characteristics and history of Sanuki udon.

Characteristics of Sanuki Udon

Sanuki udon is characterized by its chewy, smooth noodles and light, golden-colored broth made from dried sardines.

The standards for Sanuki udon are set by the National Fresh Noodles Fair Trade Council.

・Made in Kagawa Prefecture ・Hand-made or hand-made style ・Moisture content is 40% or more by weight of flour ・Salt content is 3% or more by weight of flour ・Maturation time is 2 hours or more ・If boiled, it is fully gelatinized in about 15 minutes

Gelatinization is the process of turning starch into a paste by adding water and heat. By boiling raw noodles and gelatinizing them, you can enjoy delicious Sanuki udon that is easy to digest and absorb.

The appeal of Sanuki udon

Strength

The appeal of Sanuki udon is its firmness. It has a chewy texture when you bite into it, and is smooth and silky down your throat. Sanuki udon's unique firmness comes from the high moisture content of the dough and the foot-stomping process. The foot-stomping process brings out the elasticity of the gluten.

Also, adding salt water to the dough weakens the activity of the enzymes that break down wheat protein and prevents the dough from fermenting too much, which is another reason for its firmness. The amount of water and salt added to the flour, as well as the kneading time, change depending on the season and weather, so this is where the skill of the udon craftsman is put to the test.

Dried sardine soup stock

In Sanuki udon, the soup is called "dashi." Sanuki udon uses iriko broth. Iriko is generally made by boiling and drying "Japanese anchovies."

The anchovies, made from Japanese anchovies from Ibuki Island in Kagawa Prefecture, boast the highest quality in Japan. In order to protect the original flavor of the anchovies, we have established a system to maintain their freshness and deliciousness.

The landed anchovies are very delicate and easily spoiled, so they are quickly processed and shipped the next day to preserve their freshness and flavor. The unique sweet and rich anchovy broth goes perfectly with Sanuki udon.

The History of Sanuki Udon

There are various theories about the origin of Sanuki udon, but one of them is that it was introduced by Kobo Daishi.

Kobo Daishi, who is said to have introduced Sanuki udon, was a monk from the Heian period and was also known as Kukai. Kobo Daishi learned how to cook udon when he traveled to China, and after returning to Japan, he taught the method in Kagawa. At that time, udon was not long and thin like it is today, but was round and dumpling-like. It is said that it took on its current shape during the Muromachi period.

It is also said that Sanuki udon became popular in Kagawa Prefecture because the land there was suitable for making udon. Kagawa Prefecture has little rainfall and suffers from frequent droughts, making rice production unstable. Forced to live in poverty, wheat was grown instead of rice. Using this wheat, the people of the Sanuki region worked hard to make udon, and the region developed.

The ingredients needed to make udon at that time were wheat, salt, soy sauce, and dried sardines. The ingredients needed to make udon were produced in Kagawa Prefecture and were easy to obtain, so there was no need to procure them from other prefectures. Kagawa Prefecture's wheat and salt in particular were of high quality. For these reasons, udon culture took root in Sanuki and udon production became popular.

Stories about Sanuki udon

Eating Udon at the New Year in Kagawa Prefecture

In Kagawa Prefecture, there is a tradition of eating red and white udon noodles by January 15th as a sign of good luck at the start of the new year. With the wish for happiness throughout the year, the udon is garnished with red ingredients such as shrimp, salmon roe, and plum.

July 2nd is Udon Day, so get excited!

Farmers in Kagawa Prefecture have a tradition of serving udon noodles made from harvested wheat to people who come to help out on "Hangesho," the 11th day after the summer solstice when rice planting comes to an end.

Kagawa Prefecture decided to celebrate Udon Day because the day falls on July 2. Every year on July 2, various events are held in Kagawa prefecture, such as noodle offering ceremonies and udon receptions (free service).

When I move, I'll eat udon in the bath

The custom of "eating udon in the first bath" is still practiced today, mainly in the western part of Kagawa Prefecture. When a new house is built, the first person to take a bath, starting with the eldest, then eats udon in the bathtub. It is said to be a prayer for a long, healthy life without illness.

Kagawa Prefecture tourist information and access methods

Kagawa Prefecture, famous as the Udon Prefecture, has many popular tourist spots. We recommend taking a leisurely stroll around Kotohira Shrine and Ritsurin Garden, or touring the art islands of Shodoshima and Naoshima in the Seto Inland Sea.

If you want to have fun with your partner or family, why not spend a day at the theme park "Reoma Resort"? There are about 20 different activities, and there is also plenty of food and shopping.

There are various ways to access Kagawa Prefecture, which is full of attractions. If you are heading from Tokyo, you can take a direct flight from Haneda Airport to Takamatsu Airport, which will take you there in about 1 hour and 30 minutes. If you are heading from Kyoto or Osaka, you can take the Shinkansen and arrive in about 2 hours. Ferries are available from Kobe. It takes about 4 hours to get to Kagawa Prefecture, but it is recommended for those who want to enjoy the sea scenery.

Location of Kagawa Prefecture

summary

Sanuki udon from Kagawa Prefecture is loved by many people, from children to the elderly. It is also attractive that there are various ways to eat it, such as Kake Udon, Bukkake Udon, Zaru Udon, and Kamaage Udon. The taste changes depending on the toppings, such as tempura, poached eggs, and condiments, so you can enjoy it without getting bored.

If you visit Kagawa Prefecture, be sure to try Sanuki udon.

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