Where is Sanuki... Why is 'Sanuki Udon' synonymous with Udon? [Nichiyoubi Nichibunka]

Sanuki is an old place name... currently Kagawa Prefecture
Low rainfall led to the development of wheat farming... easy procurement of udon ingredients
Japan's top udon consumption area... an important tourist resource

When it comes to Japanese udon, "Sanuki Udon" naturally comes to mind. It seems obvious that it would be a place name, but if you look at a map of Japan, there is no region called Sanuki. So where exactly did the story of Sanuki Udon come from? Today, we will share the story of Sanuki Udon in Japan.

Sanuki is an old place name that is no longer in use. You can think of it as similar to how we no longer call Daegu "Dalgubeol." Sanuki currently refers to the area of Kagawa Prefecture in the Shikoku (四?) region of Japan. Japan is made up of four main islands, and Shikoku is the smallest island located in the south. Historically, Shikoku consisted of four provinces under the Ritsury? system: Awa, Sanuki, Iyo, and Tosa. The name Shikoku refers to these four countries collectively. Takamatsu, which now has direct flights from Incheon, was once part of the old Sanuki Province.

Kake Udon. (Photo by Udonghyeon Travel Net)

Therefore, you won’t find the name Sanuki on modern maps. Instead, Kagawa Prefecture, which belonged to Sanuki Province, continues this legacy. Just as Jeju Island in Korea is affectionately called "Gamgyulguk" (Tangerine Country), Kagawa Prefecture proudly refers to itself as "Udon Prefecture" as a form of local identity.

Originally, Japanese udon is said to have been introduced from the Tang Dynasty in China. During the Heian period, the monk Kukai traveled to China, learned the cooking method, and upon returning to Japan, spread it. So why did udon develop particularly well in Sanuki Province? The answer lies in the weather. This area receives little rainfall, making it unsuitable for rice farming. Producing rice was difficult, so instead, people traditionally cultivated wheat here. Since rice was considered a luxury, udon noodles served as a substitute staple food.

A bowl containing boiled udon noodles. (Photo by Udonghyeon Travel Net)

Not only noodles but other ingredients were also easy to procure. The ingredients needed to make udon were flour, salt, soy sauce, and dried sardines. Due to the low rainfall, Sanuki was famous for its high-quality salt. Being near the sea made it easy to obtain dried sardines for broth, which helped develop a delicious stock.

The Sanuki udon culture was popular even during the Edo period. Folding screens painted in the early 18th century depict three udon shops. Continuing the legacy of Sanuki, Kagawa Prefecture ranks first in Japan for both udon consumption and production. There are reportedly over 600 udon shops in Kagawa Prefecture alone.

In Japan, to be called "Sanuki Udon," the noodles must meet certain standards. According to regulations, the noodles must be made within Kagawa Prefecture, hand-pulled, contain at least 3% salt relative to the flour weight, use water at least 40% of the flour weight, be aged for at least 2 hours, and when boiled, be fully cooked within 15 minutes. When people in Japan think of Sanuki Udon, they first imagine glossy, smooth noodles and broth made from dried sardines.

Homepage 'Udonken Travel Net' created to promote udon in Kagawa Prefecture. (Photo by Udonken Travel Net)

There are many varieties as well. Common types include "Kake Udon," where noodles are served in a generous amount of broth; "Bukkake Udon," where noodles are rinsed in cold water and then topped with a rich sauce; and "Zaru Udon," where cold noodles are served in a bamboo basket and dipped into a strong-flavored sauce. Other types include "Kamaage Udon," which is served without rinsing to preserve a chewy texture; "Curry Udon," where curry is mixed into the broth; and "Niku Udon," topped with sweetly seasoned meat. In winter, Kagawa-style udon is made by simmering broth with miso, carrots, taro, and meat.

Kagawa Prefecture is truly dedicated to using udon as a tourism resource. The Kagawa Prefecture Tourism Association operates a site called "Udon Prefecture Travel Net," and the Sanuki Udon Promotion Council continues to uphold the udon tradition. At Takamatsu Airport, the gateway to Kagawa Prefecture, there is even an udon faucet provided by this council. In 2011, they launched a tourism campaign featuring an actor from Kagawa Prefecture with the slogan "Kagawa Prefecture has renamed itself Udon Prefecture." They even took it a step further by appointing the local government head as Yadon, a Pok?mon whose name sounds similar to udon, from the Pok?mon series.

Udon broth faucet at Takamatsu Airport. (Photo by Udonhyun Travel Net)

It is truly fascinating that a traditional food culture can become a tourism resource that sustains an entire prefecture. Although Sanuki has disappeared from maps, it is heartening to see that the tradition is well preserved and that Sanuki is still the first thing that comes to mind when thinking of udon.