The soul food of Kagawa
The low rainfall and warm climate of Kagawa prefecture are perfect for growing high quality wheat. The dry climate, shallow seas and big tides are also suited to making salt, an essential ingredient of udon noodles. Anchovies used to make niboshi are abundant around Ibuki Island and the Seto Inland Sea, and soy sauce is made on nearby Shodo Island. The availability of ingredients combined with the skill of local residents meant udon noodles became a staple of Sanuki, a name that has become synonymous with udon noodles.
[ Summer ]
[ Autumn, spring ]
[ Winter ]
- Mix salt in specified amount of water
- Add salty water to flour a little at a time while mixing to create an even consistency.
- Roll into balls, put in a plastic bag, cover with a goza mat and walk on mat to knead. Roll into balls again and repeat
- Put into a plastic bag and leave to sit (Summer: 30-60 min, spring / autumn: 1-2 hours, winter: 2-3 hours)
- Press with feet until around 2cm thick. Sprinkle with flour and roll out with a rolling pin
- Fold over onto self several times and cut to 3-4mm strips. Pick up the middle of the noodles, and throw onto bench to spread.
- Boil in ample water for 10-12 minutes. (Stir noodles at first to avoid clumping)
- Drain when cooked and rinse in cold water, rubbing with fingers to remove slimy texture. Divide into individual portions to serve.
Information provided by : Division of Agriculture Management, Agriculture, Forestry and Fishery, Kagawa Prefecture