Udon Prefecture in the other name!? 〜Vol.2 Master the original way in Kagawa〜
Sanuki-Udon has a long history among the Japanese culture.
Characteristics of Sanuki-Udon are strong and wide noodle, and the soup that has the good taste from small sardines, also called Iriko (Niboshi).
To enjoy this delicious one, let us start it simply by Udon, soup, and a bit of toppings.
However, Udon restaurants in Kagawa have unique systems.
To begin with, there are three types of Sanuki-Udon restaurants; the self, the noodle-making factories, and the normal restaurants.
At the noodle-making factories, a part of the factory is open as the dining room.
Some of them has interesting rules; eating while standing, need to bring chopsticks and a bowl, bring leaks from the farm and cut them by yourself, and so on.
The self and the noodle-making factories need to line up with a tray like the hamburger shops.
At first, you order the amount of noodle and its temperature.
Boiled Udon needs to be tightened in cold water, and the temperature means that keep them cold, or not by putting them in hot water.
Then, you choose “Kake” or “Bukkake”.
“Kake” is Udon with the enough soup.
While eating Udon, you can drink the soup.
“Bukkake” is Udon with a bit of soup.
The strong taste soup was put on Udon to eat.
“Kake” needs to think and combine the temperatures of Udon and the soup.
“Atsuatsu” is boiled tightened Udon in cold water with the hot soup.
“Hiyahiya” is cold tightened Udon in cold water with the cold soup.
The soup is cold, so that you can enjoy the tightened noodle.
“Hiyaatsu” is cold tightened Udon in cold water with the hot soup.
It can keep the tightened noodle, and the hot soup smells Iriko.
“Atsuhiya” is boiled tightened Udon in cold water with the cold soup.
Sticky feeling of Udon is increased, and the cold soup gives a good throat comfort.
“Bukkake” is able to choose cold or hot Udon with the cold or normal soup.
It is difficult to get them without eating them, but people in Kagawa Prefecture enjoy their original taste by deciding temperatures of Udon and the soup.
After choosing Udon and the soup, we can choose the toppings.
Most of the self and the noodle-making factories prepare toppings to top by own, and there is free of charge or pay.
It is free of charge that leaks, gingers, tempura scraps, sesames, and shichimi, but it is to pay that eggs and tempuras.
If you put them too much because it is free of charge, it becomes difficult to enjoy the taste of the soup and Udon.
You might feel difficult to order Udon, but it is also difficult for Japanese people.
But don’t feel nervous.
There are restaurants with English menus, restaurants with tatami floored tasteful rooms and photo menus, and visiting tours of Udon restaurants.
First of all, you should get used to eat Sanuki-Udon, and enjoy it.
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Source of photos;https://kyuman.co.jp/udon/menu.html
Source of photos;https://www.my-kagawa.jp/photo/10000409
Source of photos;http://www.tamoya.com/shopinfo/kagawa-onnadojo.html
Source of photos;https://yamada-ya.com/honten.html
Hinode Seisakujo ld,→http://www.hinode.net/
〒762-0046 1-8-5, Fujimicho, Sakaide City, Kagawa Prefecture
〒760-0051 1st floor of Minamishinmachi building, 11-9, Minamishinmachi, Takamatsu City, Kagawa Prefecture
Udon Honjin Yamadaya→https://yamada-ya.com/index.html