Sanuki Udon

Sanuki udon are one of the most popular types of thick and chewy udon noodles. They are made with wheat flour during the time-consuming process in which the noodles are kneaded by hand, left to rise, and are then pressed with hand and feet in order to create the firm dough which is rolled and sliced into udon strips.

Quickly boiled, they should always be cooked al dente, to retain their legendary dense structure. Udon noodles can be served in a myriad of ways and complemented with many ingredients. They are commonly doused in hot broths or served alongside flavorful cold dipping sauces during warmer seasons.

The invention of these thick noodles is usually associated with Kagawa prefecture, formerly known as Sanuki, where they still represent an important part of gastronomy, culture, and tradition.