| The Sanuki Udon Society includes among its members
udon makers, company employees, homemakers, government
employees and university researchers. The society,
formed in 1984, convenes once or twice per year
for study sessions on udon history, on ways of making
udon, and on flour and the other raw materials of
udon. The society publishes a 40-page annual newsletter
titled Sanuki Udon. Some of its recent activities
include wheat planting and udon-making with a children's
club as well as an udon friendship party with international
students and other guests. This society is focused
mainly on spreading and promoting Sanuki udon culture. |
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A Children's Club takes part in
planting wheat and making udon. |
| Last fall, a group of forty parents
and children belonging to the Kumeuji regional Children's
Club in Hanzancho-Town, Ayauta-gun, worked shoulder-to-shoulder
planting wheat and making udon. The closeness and
warmth of the parents and children clearly resulted
in wheat with well-ripened grain that will be harvested
late in the spring. After the planting, the children
enjoyed trying their hand at making udon, kneading
the flour dough with their small hands, rolling
out the dough with a rolling pin, and cutting the
dough with a cleaver. Apparently, udon made with
friends and parents is especially tasty! This experience
is sure to remain a cherished life-long memory. |
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Parents and children
cheerfully plant wheat together.
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Children learn
to make udon from neighborhood grandmothers. |
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Udon Party with International Students and Trainees |
| International students and trainees
from Asia, Africa, South America and Europe took
part in an udon-making party as part of their experience
of a "traditional Sanuki diet." Each group
achieved different results, but their passion and
hard work ensured that the good flavor of the udon
came through. Such udon parties are wonderful gatherings
that help us to promote international exchange while
teaching participants about the secrets of udon. |
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Udon flour dough
is rolled out with a rolling pin. |
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Fresh udon cut
with a cleaver (The two ladies on
the left are International students
from Thailand.) |
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