I love Sanuki Udon and go around Kanagawa twice a year to eat them. For over nearly 20 years, I’ve come from Takamatsu on business meetings, after having some​ ​”terrible Sanuki Udon”well before their so-called boom in popularity.

People in Kagawa eat really good Udon.”Beikokuten”​ ​

General stores also serve as a type of place to eat that takes your order at your table. A fine example would be”Okasen”a well-known store that now sells it’s own uncooked Udon noodles by mail order. If you do not come to the shop, you won’t be able to order them, therefore I ordered some uncooked noodles that I once had at ‘Ajiichimen’. They taste like the best home cooking imaginable, and made with some excellent Bukkake dashi stock my waist now feels grateful to be able to have such smooth Udon without having to go all the way to Kagawa eat them.

Boiling a clump of noodles, of course once with water, and then adding bukkake dash soup stock will perfectly match the noodles and also make my favourite dish Kama-Tama Udon. It also contains some a little piece of Bourdier butter bought in Paris and some beaten egg yoke. Fried udon are then put directly into boiled water and lightly mixed with mill-ground black pepper. Kama-Dama Udon is eaten with a small amount of soy sauce poured over the top of udon ordered from ‘Ajiichimen’, with Kama-Butter Udon modelled after the signboard mean from ‘”Udonbakaichidai”One more suggestion is Kama-Age Udon.​ ​

One more suggestion is Kama-Age Udon. This even comes with some fried tempura pearls, as well as Japanese lime, radish and soy sauce. It’s used to make the a ‘Shigenoi inspired Tsuki-dashi from Miyazaki. Warm some bukakke dashi soup, then in go the tempura pearls. Eat with udon that have been soaked beforehand and have with a small about of chopped onion.

This​ ​’Ajiichien’​ ​recently became available online in limited amounts quantities. Stock up on some premier Udon noodles while you can and by all means try out these recipes.