Sanuki udon
Overview of Sanuki Udon:
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Sanuki Udon
Sanuki Udon is a type of Udon, a thick wheat noodle, popular in Japan. It originates from the Kagawa Prefecture, also known as the Sanuki region, hence the name.
History[edit | edit source]
Sanuki Udon has a long history dating back to the Heian period. It is believed to have been introduced to Japan by Ennin, a Buddhist monk who traveled to China.
Preparation[edit | edit source]
The noodles are made from wheat flour, water, and salt. They are kneaded, rolled out, and cut into thick strips. The broth is typically made from soy sauce, mirin, and dashi.
Serving[edit | edit source]
Sanuki Udon can be served hot or cold, and is often accompanied by various toppings such as green onions, tempura, and eggs.
Popularity[edit | edit source]
Sanuki Udon is particularly popular in the Kagawa Prefecture, where it is a staple food. It is also widely enjoyed across Japan and in other parts of the world.
See also[edit | edit source]
References[edit | edit source]
External links[edit | edit source]
- [Official website]
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Contributors: Prab R. Tumpati, MD
