| 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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Dojojiru |
| This delicious and traditional dish, a perfect
meal to eat in Summer. It was served with fatty
loach during village events in summer. Vegetables,
aburage deep-fried tofu, fresh udon, loach and other
ingredients are cooked in dried sardine broth, with
miso added to taste. |
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Uchikomi Udon |
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This dish and dojojiru are considered typical
Sanuki dishes. It combines vegetables, tofu, aburage
deep-fried tofu, fresh udon and other ingredients
cooked in dried sardine broth. Miso or soy sauce
is added to enrich the taste. The soft texture of
the udon soaked in broth is truly exquisite. |
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