Sanuki Udon (讃岐うどん) is a type of thick, chewy wheat flour noodle that is a specialty of Kagawa Prefecture, Japan. It is named after the former Sanuki Province, which encompassed the present-day Kagawa Prefecture.
Sanuki Udon is made by kneading wheat flour, water, and salt together to create a dough, which is then traditionally kneaded by foot to develop the gluten and achieve the desired texture. The dough is then rolled out and cut into thick noodles. The noodles are typically boiled and then either rinsed in cold water for a firmer texture or served directly in a hot broth.
One of the unique features of Sanuki Udon is its distinct texture, which is firm, chewy, and smooth. This texture is achieved through a specific kneading and rolling technique, as well as the use of high-quality wheat flour and local water. The noodles are often praised for their “koshi” (コシ), which refers to their pleasant chewiness and firmness.
Sanuki Udon is a popular and beloved dish in Japan, and Kagawa Prefecture, often referred to as “Udon Prefecture” (うどん県), is considered the heart of its production. Visitors to Kagawa can enjoy this local specialty at numerous udon shops and restaurants, from self-serve establishments to traditional restaurants with a long history. Each shop offers its own unique variations on the dish, with a wide array of broths, toppings, and side dishes to choose from.
In addition to enjoying the delicious Sanuki Udon, visitors can also learn about the history and culture of udon making in Kagawa by visiting udon museums and participating in udon-making workshops.