Kagawa Local Cuisine: Shippoku Udon

Alright, let’s talk about a real winner from Kagawa Prefecture: Shippoku Udon! This isn’t just any udon; it’s a hearty, veggie-packed delight that’s perfect for those cooler months. It’s a true taste of local goodness, so let’s get into what makes it so special.

Dish Name: Shippoku Udon

• Region / Location: Kagawa Prefecture (entire prefecture)
• Primary Area of Tradition: Entire Kagawa Prefecture
• Main Ingredients: Udon noodles, daikon radish, carrots, tofu, fried tofu (aburaage), green onions

How It’s Eaten / Served

Shippoku Udon is made by simmering various vegetables and fried tofu in a dashi broth, and then ladling it all over freshly cooked udon noodles[cite: 1]. The sweetness and umami of the vegetables, combined with the flavor of the fried tofu, make it a delicious and warming meal, especially during the colder seasons[cite: 1]. It’s a substantial dish, often enjoyed as a complete meal on its own.

Cultural Background and Preservation

Shippoku Udon is a representative local dish of Kagawa Prefecture, showcasing seasonal vegetables alongside the prefecture’s famous Sanuki udon[cite: 1]. Sanuki udon is known for its firm texture and smooth mouthfeel[cite: 1]. Several factors contributed to the popularity of udon-making in Kagawa[cite: 1]:

• The area’s low rainfall and warm climate are ideal for cultivating high-quality wheat, a key ingredient for udon[cite: 1].
• The Seto Inland Sea, particularly around Ibuki Island, is a rich source of anchovies, used to make the dashi broth[cite: 1].
• The extensive shallow coastlines and sandy beaches have historically supported salt production, and the resulting salt is used to make soy sauce, another important ingredient, in places like Shodo Island[cite: 1].

Udon’s deep roots in Kagawa are evident in historical records, with udon shops depicted in the “Konpira Festival Screen” from the Edo period[cite: 1].

Shippoku Udon is typically enjoyed from autumn to winter, when winter vegetables are in season[cite: 1]. It’s a common home-cooked meal during the colder months and is also served to guests[cite: 1]. Many restaurants offer it as a seasonal menu item[cite: 1]. Sometimes, it’s even eaten at the end of the year instead of soba noodles.

While the base is udon and seasonal vegetables in a broth, there are many variations[cite: 1]. Common additions include thinly sliced green onions and grated ginger as a garnish[cite: 1]. While the broth is often made with dried sardines, some families use bonito flakes or kombu[cite: 1]. Other ingredients like satoimo (taro root) and shiitake mushrooms, as well as chicken or pork, are often added[cite: 1].

In Kagawa Prefecture, it was once customary to make udon by hand for special occasions like New Year’s, festivals, and to entertain guests[cite: 1]. Today, there are numerous udon restaurants throughout the prefecture, attracting tourists from all over who come to enjoy the famous Sanuki udon[cite: 1].

To preserve the tradition and quality of local udon, efforts are being made to cultivate and improve local wheat varieties, such as “Sanuki no Yume”[cite: 1]. There are also initiatives to pass down the art of making udon by hand, with udon-making experts teaching in elementary schools and community gatherings[cite: 1].

Additional information:

• Daikon (大根): A large white radish.
• Aburaage (油揚げ): Deep-fried tofu pouches.
• Sanuki Udon (讃岐うどん): Udon noodles from Kagawa Prefecture, known for their firm and chewy texture.
• Kombu (昆布): Kelp, a type of seaweed used to make dashi.
• Satoimo (里芋): Taro root.