Kagawa Obsession · Chewy Wheat Noodles
Sanuki Udon
Photo: sekido / Wikimedia Commons · CC BY 2.0
Kagawa has more udon shops per head than any other prefecture, and at its bare-bones self-serve shops customers warm their own noodles in hot water and add their own broth and toppings.
Firm, springy wheat noodles, traditionally kneaded underfoot for extra chew, are served either hot in a light soy-dashi broth or cold with a dipping sauce, often finished with grated ginger, scallion and a fried tempura scrap.
Why it's made this way: Kagawa Prefecture, the historical Sanuki province, had ideal conditions for growing wheat, producing salt and brewing soy sauce — the three core udon ingredients — and the region built an entire self-serve udon-shop culture around it that's now a food-tourism draw in its own right.
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