| 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. |
|
Kijoyu Udon |
|
This dish has long been a traditional standard
in Sanuki homes. Boiled udon is placed in a bowl
topped with thinly sliced green onions and grated
ginger. It is than seasoned with soy sauce. It is
easy serving and easy to eat, which is the key to
its popularity. |
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|
Curry Udon |
| This popular udon dish is prepared by placing
warm udon in a bowl and covering it with hot curry
sauce. Some restaurants try to create unique flavors
by blending the curry sauce and the broth. |
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|
Oroshi Udon |
|
This typical dish is simple, light, and healthy.
Place the udon into a bowl topped with grated daikon
radish, thinly sliced green onions, and spices.
Season with soy sauce before eating. |
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