Local specialties
Sanuki Udon
- 37Kagawa
Your tasting map
- 37Kagawa
Dish log
Kagawa's udon, known for its strongly firm, chewy noodles and dashi made with iriko and kombu.
Dish profile
About this dish
- Main ingredients
- Wheat flour, salt, iriko (dried sardines), kombu, soy sauce
- History and origin
- In Sanuki, where rainfall was low and rice growing difficult, wheat cultivation flourished, and udon culture is said to have taken root. There is a legend that Kukai brought the method back from Tang China, and Takinomiya in Ayagawa Town is called its birthplace. In the Edo period, noodles almost the same as today's were reportedly served to pilgrims heading to Kotohiragu Shrine.
- When it is eaten
- Residents of all ages stop by shops for a quick meal, and shops are busiest from morning to midday. In Takinomiya, udon, soy sauce, and other items are offered to Takinomiya Tenmangu Shrine in a ceremony every April 24.
- How it is eaten
- There are many ways to eat it, such as kake in hot dashi, bukkake, kamaage, and zaru, and cold noodles may also be dipped in tsuyu. Ginger and green onion are commonly used as condiments.
Sources
- 香川県 地方別100年フード一覧（讃岐うどん）| 文化庁 · Government agency · Source checked 2026-10-12
- さぬきうどん発祥の地｜地域観光資源の多言語解説文データベース（観光庁） · Government agency · Source checked 2026-10-12
- 讃岐うどん - Wikipedia · Encyclopedia · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
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