[Kagawa] Takamatsu: Experience making authentic Sanuki udon noodles

Our company has been pursuing the deliciousness of noodles for over 90 years, three generations of parents and children, with the motto "Udon, whether you're awake or asleep". Aiming to make the most delicious Sanuki udon, we spare no effort in our traditional "foot-stepping" method, where our craftsmen step on each piece with their own feet to check the degree of maturity, stretch the dough, and then use the "knife-cutting" method to create noodles with a square cross-section and strong edges. We are introducing to you a "hand-made udon manufacturing method that can be easily made at home" that is an adaptation of this particular method. Let's have fun making delicious udon together while learning about the history of udon and why udon has grown as a food culture in Kagawa Prefecture. You can also eat the udon you make hot or cold, with tempura or Sanuki oden.