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Sanuki udon

Alternative names	[讃岐うどん] Error: {{Lang}}: invalid parameter: |3= (help)
Type	Japanese noodles (udon)
Place of origin	Japan
Region or state	Kagawa Prefecture
Main ingredients	Wheat flour, salt
Media: Sanuki udon

Sanuki udon (讃岐うどん) has been the type of udon noodle most popular in the Kagawa prefecture in Japan,^[1][2] but is now easily found throughout the neighboring Kansai region and much of Japan.^[3] It is characterized by its square shape and flat edges with rather chewy texture,^[4][5] and in an authentic sense, ingredients should be from among those local specialties as wheat flour,^[6][7] Niboshi dried young sardines to cook broth for soup and dipping sauce. Many udon shops now specialize solely in sanuki-style chewy udon, and are usually identified by the text "sanuki" in hiragana (さぬき) appearing in the name of the shop or on the sign.

It is usually served as noodle soup or kamaage (udon) in which the noodles are served in plain hot water and eaten with dipping sauce. Originally popularized in the Kagawa Prefecture of Japan, nowadays various types of dashi is applied to the broth outside of Kagawa which varies in strength and flavor across Japan, such as made with more costly Katsuobushi.^[8]

Sanuki udon are named after the previous name of the Kagawa Prefecture, Sanuki Province. It has been featured in the 2016 anime, Poco's Udon World.

Udon is a particularly popular dish in Kagawa prefecture.

As of 2016, along with soba, the prefecture had the highest amount of such noodle shops per capita in all of Japan, as well as the highest wheat usage for udon noodles.^[1]

Sanuki udon is a successful example of regional branding, as it has brought benefits such as increases in tourism, local udon production, and increased name recognition and attention.^[9]

It was selected as first place out of 350 commodities in terms of regional branding strength in biennial surveys by Nikkei Research in 2008 and 2010.^[10] Tourists cite udon as both the primary reason for coming to Kagawa prefecture as well as its charm.^[11] In 2011, the "Udon Prefecture" tourism campaign was launched by the Kagawa prefectural government and the Kagawa Tourism Association.^[12]

Since long ago, quality wheat flour,^[13] salt,^[14] soy sauce,^[15] and dried sardines^[15] known locally as 'iriko' have been local specialties of Sanuki Province (now Kagawa Prefecture), which were easy ingredients to obtain for udon.

• Small-Town Noodles Makes Good, Web Japan. 16 January 2004. Accessed 24 August 2011.
• Takamatsu Travel: Sanuki Udon, Japan-Guide.com, 14 October 2008. Accessed 24 August 2011.