Sanuki Udon

Sanuki udon is a style of thick wheat noodle associated with Kagawa Prefecture on Japan's island of Shikoku. Sanuki is the area's former provincial name. The noodles are known for a firm, springy bite and a relatively square cross-section. Thorough kneading develops the wheat dough's structure; one traditional method encloses the dough in a protective covering and treads on it. The resulting noodles are substantial and chewy, with their texture remaining a central feature across different serving styles.^[1][2]

Sanuki udon can be eaten hot or cold, in a light broth or with a separate dipping sauce. Iriko, small dried anchovies, gives many local broths their characteristic savory flavor. Vegetable or seafood tempura is a familiar accompaniment. Local variations include shippoku udon and uchikomi udon, which combine the noodles with seasonal vegetables and meat.^[1][2]