Pat's Blog

As a child, my parents would have had a blue fit if any of us slurped soup, no matter how tasty. It just wasn’t and still isn’t done. Not here in Kagawa, and certainly not with the specialty of Kagawa; udon! And tasty it really is and this man has been adroitly seduced by the slippery, wet stuff. Udon noodles are served (usually hot) in bowls with the dashi (stock) with condondiments to suit tastes. Ginger, hot pepper powder, grated radish, mirin and sesame are perennial favorites and used throughout the four seasons. Udon’s taste is subtle but believe me it grows on you… I was a bowl-a-day man for a few years there and at the low price it’s an easy and wonderful habit. I was going to tell a story about an old girlfriend who used to bite off pieces, do something inside her mouth which I still cannot understand, then pull it out tied in a knot. But I’m digressing …


Chilled in the summer, hot in the winter:

Some varieties are hot, plucked from a communal bowl and dunked in a sauce made of ‘dashi’ and soy sauce. Others have toppings of tofu, some topped with tempura (deep fried veggies or shrimps etc.) The simpler the better I reckon and the price is ridiculously cheap, around 400 yen a serve with a topping. We could talk all day about the varieties of udon, for there are heaps of them but the basics should suffice.


Kagawans insist theirs is the true udon and I have to agree, as there is something unique about the taste of the local stuff that isn’t quite the same anywhere else in Japan. It’s true, it is a little different and the taste? In two small words; subtle and unique. All right, let’s throw in ‘very good’ and ‘a bit unusual’. There is a definite difference in taste between the hand-made udon noodles and machine made ones.
Restaurants in Kagawa are p-e-n-t-i-f-u-l, especially around train stations. All one has to remember is to look for signs with the Japanese letters written below. So, if you’re unfamiliar with the Japanese language, then why not cut this out now and carry it in your wallet?



うどん



I hope you’ll try to remember the word and the characters above even if you aren’t a Japanese speaker. This signs will be everywhere. Please do drop in and try this wonderful food. Start with a basic simple dish like the one bellow with just some green onions, sesame seeds and a dash of ginger for the basic taste. Next time perhaps, be adventurous and experiment with different toppings. Most of all, don’t be afraid to slurp! It’ll be a welcome noise of appreciation for the cooks and staff.