Let’s just start with me telling you how much I love Nagoya meshi (Nagoya specialty food). Nagoya is often overlooked, but in my opinion I think this offers the best all around food in Japan.
Sensei Awesome, which is the nickname we have given my daughter’s teacher, invited the parents to come for a day of udon noodle making at school. Kids and their parents were given the opportunity to make hand-made udon noodles and they were fabulous!
Sanuki udon is probably one of the most (if not the most) popular udon or wheat noodle in Japan. Hailing from Kagawa, the modern name of Sanuki , Sanuki udon is most well-known for its very firm and elastic, chewy texture or what the locals describe as “Koshi ga aru”.
A culture with a wide variety of noodles has risen at the areas along the Ryomo Line, which is a wheat producing area blessed with good water.