There are all types of udon to cater to all types of cravings
A bowl of typical bukkake udon, a simple yet deeply satisfying dish where the broth is a blend of soy sauce, sugar, and mirin combined with dashi.
The udon in Kagawa is known for its excellent texture — firm yet silky smooth, and deliciously chewy (or “mochi mochi” as the Japanese would say). The most popular variant of udon is the Sanuki udon, which comes with a broth made with iriko (dried sardines) but there are many options depending on your preference.
Shippoku udon, served with stewed seasonal vegetables, is a popular option in colder months.
In winter, get cosy with a steaming bowl of kake udon (soy sauce, mirin and dashi) or Shippoku udon, served with stewed seasonal vegetables.
When the weather is hotter, cool down with some zaru udon, which is cold noodles served with a chilled dipping sauce made with dashi, mirin and shoyu, and paired with wasabi or grated ginger. Bukkake udon, which can be served cold as well, comes with a moreish sauce of soy sauce, mirin and dashi. Most udon come with a generous serving of finely chopped scallions.