Sanuki Udon is the local specialty dish in Kagawa, where the largest quantity of udon noodles is consumed in Japan. There are even udon shops that are twice the size of convenience stores! The local people take great pride in the noodles, which are steeped in centuries of craftsmanship and traditions, and reflect the natural resources of Kagawa, namely, their harvest of high-quality wheat. Considered the birthplace of udon, Kagawa Prefecture is the best place for a udon cooking class and food tour.

Among the various types of udon in Japan, one of the most popular is Sanuki Udon noodles, which are characterized by their thick and chewy texture. Also, you can find a variety of toppings that keep this dish fresh and exciting, from Tempura to Aburaage (sweet, fried tofu). Visitors to Udon House will discover this secret during their udon experience.

After check-in, participants will learn how to make Sanuki Udon noodles from scratch. Roll up your sleeves and get ready to mix and knead your own udon. However, the bulk of the kneading is done, not by hand, but by foot! Learn this classic style of udon making and simultaneously give your legs a workout. You’ll also learn about “umami” during a “dashi” (Japanese soup stock) workshop, revealing the ingredients that infuse Japanese cuisine with this uniquely Japanese taste, which has been dubbed “the fifth taste.” While resting the dough, you’ll pick some seasonal vegetables from a local farm for Tempura and side dishes. Then, cut the noodles with a udon-cutter, boil the noodles, and finally slurp your own udon as much as you like.

After class, you can explore the scenic area around, like Chichibugahama Beach or the local Onsen (hot spring), or visit a local Izakaya gastropub. The next day, the udon hopping tour will begin early in the morning, featuring two delicious local udon restaurants that you won’t find in the guidebooks!