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Sanuki udon (讃岐うどん) has been the type of udon noodle most popular in the Kagawa prefecture in Japan,[1][2] but is now easily found throughout the neighboring Kansai region and much of Japan.[3] It is characterized by its square shape and flat edges with rather chewy texture,[4][5] and in an authentic sense, ingredients should be from among those local specialties as wheat flour,[6][7]Niboshi dried young sardines to cook broth for soup and dipping sauce. Many udon shops now specialize solely in sanuki-style chewy udon, and are usually identified by the text "sanuki" in hiragana (さぬき) appearing in the name of the shop or on the sign.
It is usually served as noodle soup or kamaage (udon) in which the noodles are served in plain hot water and eaten with dipping sauce. Originally popularized in the Kagawa Prefecture of Japan, nowadays various types of dashi is applied to the broth outside of Kagawa which varies in strength and flavor across Japan, such as made with more costly Katsuobushi.[8]
Sanuki udon are named after the previous name of the Kagawa Prefecture, Sanuki Province. It has been featured in the 2016 anime, Poco's Udon World.
^"人口1千人当たり「そば・うどん店」の事業所数" [Number of “Soba / Udon” establishments per 1,000 people] (in Japanese). Kagawa prefecture. 2015-04-14. Archived from the original on 2015-07-29. Retrieved 2016-04-24.
^Miki, Eizo (2006). "Texture of Udon". Journal of Japanese Society of Biorheology (in Japanese). 20 (2). Japanese Society of Biorheology: 32–39. doi:10.11262/jpnbr1987.20.2_32. ISSN0913-4778.
^Ooyama, Okihisa; Murakami, Yoshihiro; Okawa, Toshihiko (March 2002). "Kagawa ken no komugi shin-shōrei hinshu 'sanuki no yume 2000' no tokuchō" [Characteristics "Sanuki no Yume 2000", the new wheat variety for Kagawa Prefecture's incentive]. Bulletin of the Kagawa Prefecture Agricultural Experiment Station (in Japanese) (55). Kagawa Prefecture Agricultural Experiment Station: 9–16. ISSN0374-8804.
^Tada, Shinji (2003). "讃岐 うどん 用小 麦 「さぬ きの 夢 2000」 の 育成" [Nutrition for Sanuki Udon "Sanukino Yume 2000"]. Shikoku J.Crop Sci (in Japanese) (40). Shikoku branch, the Crop Science Society of Japan: 44–48. Retrieved 13 November 2019.