Day 60-61 Udon Udon and More Udon in Takamatsu
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Loading ...Of all the bridges that connect many islands in Japan, Seto Great Bridge was one that stood out as I grew up. This approximately 12km long bridge was completed in 1988 to connect Honshu and Shikoku islands. Though they do not allow cyclists on this bridge, I went out of my way to have a look at it up close. I could not see the end of the bridge, nor could I photograph its entirety.
After a short ferry boat ride, I crossed Seto Inland Sea to Shikoku again, this time to Takamatsu City in Kagawa Prefecture. Kagawa is famous for their noodles, called Sanuki Udon. Udon is common everywhere in Japan, but Sanuki Udon is particularly popular for its tougher texture than the other region’s. After cycling by Takamatsu Castle was a stop for a udon meal.
As it was a muggy day, I ordered a cold udon. Having the choice of hot or cold udon seemed to be a norm in this area. This is not always the case in other parts of Japan, where hot ones are often the only choice. The graded ginger on top of my cold noodles was so refreshing.
What was also interesting in this region were the signs that said “Self” in some udon restaurants. Once I ordered my udon, I was given a bowl and room temperature noodles in it. I had to ask what to do with them. A lady told me I could either drop the noodles in the hot water, drain, and pour broth over it, or have it cold with dashi (stock) soup over it. This self service makes the udon cheap.
Look at what I created for my breakfast. I made a hot bowl of udon, and got a slightly sweet chikuwa (ground fish stick) tempura.
Over the two days of cycling through Takamatsu City, all I ate was udon after udon, which was exactly what I went there for. My afternoon meal was a cold one with quail egg on top.
Udon is made with wheat and water with no eggs. It is fulfilling without heavy soup, which makes a perfect, healthy fuel for cycling. All these udon noodles just reminded me of my grandmother’s very old, hand-held cast iron udon noodle machine, which she said she used a lot while bringing up her children after the war. Though rice is well known for being a main part of Japanese food, noodles have been playing a big, delicious role in it too.
About the Author: Sachi
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