| @Menu |
| The ingredients and ways
of cooking Sanuki udon vary according to the season, district,
and restaurant. Whether served hot or cold, Sanuki udon
dishes can be served in a wide variety that differs according
to the cooking method and ingredients. Here, we introduce
a typical Sanuki udon menu separated into five categories
according to the type of preparation|dip in sauce, add
to broth, uses no sauce, stew, and other ways of serving. |
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Kamaage Udon |
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This is a typical way of serving
Sanuki udon. Place hot udon in a bowl and pour some
of the boiled water from the cook pot. Simply dip
udon in spiced dipping sauce before eating. |
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Yudame Udon |
| This has been a popular dish since the ancient
times. Boil udon, rinse in water, and place in a
larger bowl with hot water to warm up the udon.
Simply dip udon in spiced dipping sauce before eating. |
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Zaru Udon |
| This is a basic dish that gives you
pleasure to enjoy the natural flavor of the noodles.
Boil udon, rinse in water, and place on a zaru bamboo
mat. Dip udon in spiced dipping sauce before eating. |
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Hiyashi Udon |
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This cold dish is especially popular
in summer. Place boiled and water-rinsed udon on
a dish, pour cold water over it, and dip it in spiced
dipping sauce before eating. This is a typical cold
udon dish. |
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Tarai Udon |
| This is an exciting dish that was
commonly served to many people at events and gatherings
since old days. Place cooked, water-rinsed udon
into a wooden basin filled with hot water. To eat,
simply dip into spiced dipping sauce. |
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Tenzaru Udon |
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This is an exquisite dish in which
tempura containing shrimp, vegetables and other
assorted ingredients are placed over zaru udon.
This is a popular dish that creates superb harmony
between the silky udon and crispy tempura. |
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