"Sanuki Udon" (讃岐うどん｜さぬきうどん) is a traditional type of Japanese udon noodle dish, particularly beloved in Kagawa Prefecture (formerly known as Sanuki Province). Here are the features of Sanuki Udon explained in detail:
Features of Sanuki Udon:
- Type of Noodles: Sanuki Udon is characterized by its very thick and flat udon noodles. These noodles are made from wheat flour and have a distinctively chewy and firm texture. The noodles are typically served flat, and their thickness and length may vary by region.
- Simple Preparation: Sanuki Udon is known for its simple preparation. It is typically served with a broth called "dashi," which is made from kombu (kelp) and bonito flakes as the main ingredients. The dashi is lightly seasoned with soy sauce, mirin (sweet rice wine), and salt. This broth coats the noodles, creating a simple yet flavorful taste.
- Toppings: The toppings for Sanuki Udon are simple and often include chopped green onions, tenkasu (crispy bits of deep-fried tempura batter), and red pickled ginger. These toppings add texture and flavor to the udon while enhancing its visual appeal.
- Cold Sanuki Udon: While Sanuki Udon is typically served with hot broth, it is also popular in its cold form, known as "zaru udon." Cold Sanuki Udon is rinsed with cold water, chilled, and then served with a cold dipping sauce. This style is especially refreshing during the summer months.
- Local Specialty: Sanuki Udon from Kagawa Prefecture is particularly renowned and celebrated as a local specialty. Kagawa is home to numerous udon restaurants and specialty Sanuki Udon shops, making it a beloved regional delicacy.
Sanuki Udon, with its straightforward yet distinctive flavors and textures, is enjoyed by people in Japan and around the world. When visiting Kagawa Prefecture, trying Sanuki Udon is highly recommended, as it is a quintessential culinary experience of the region.
