#sanuki udon

[falseandrealultravival]

Coffee udon (today's lunch)

Boil the dried Sanuki udon noodles for 12 minutes. Put butter and chili oil in a frying pan and fry Add udon Add cheese Add instant coffee Add mayonnaise Remove from frying pan Enter "Yukari".

(2023.06.17)

Rei Morishita

[summary-cooking]

料理トリビアのまとめ #0021

[cooking256]

讃岐うどん 香川の料理

讃岐うどんは、香川県を代表する郷土料理であり、日本全国でも有名です。以下は讃岐うどんについての詳細です。 - 太い麺 手延べされた太い麺が特徴的で、つるっとした食感があります。 - ツルツル感とコシ 麺が伸びずモチモチしたコシがあるのが特徴で、そのツルツルした食感が楽しめます。 - 澄んだ出汁 煮干しや昆布から取った澄んだ出汁が、うどんの味を引き立てます。 - さまざまなバリエーション かけうどん（出汁をかけたもの）、ざるうどん（出汁を添えて提供される）、湯切りうどん（茹で上げた後、湯を切って提供される）などのバリエーションがあります。 - お店によって独自の製法や出汁の工夫があり、それぞれの店舗で味わいが異なります。 - 讃岐うどんは手打ちが一般的で、その製法や手間が美味しさにつながっています。 - 讃岐うどんは日本国内外で高い評価を受け、多くの観光客が香川県を訪れてこの名物を楽しんでいます。

✄🔪🥄🍽✄🔪🥄🍽✄🔪🥄🍽✄🔪🥄🍽

Sanuki udon Kagawa cuisine

Sanuki udon is a local dish representing Kagawa Prefecture, and is also famous throughout Japan. Below are details about Sanuki Udon. - Thick noodles The thick, hand-stretched noodles are characteristic and have a smooth texture. - Smooth and chewy texture The noodles are characterized by their chewy texture, which allows you to enjoy the smooth texture. - Clear dashi stock The clear dashi stock made from dried sardines and kelp brings out the flavor of udon. - Various variations Kake udon (served with dashi soup), Zaru udon (served with dashi soup), Yugiri udon (served after boiling) There are variations such as - Each store has its own method of making and making soup stock, and each store has a different taste. - Sanuki udon is generally made by hand, and the process and effort involved are what make it so delicious. - Sanuki udon has received high praise both in Japan and abroad, and many tourists visit Kagawa Prefecture to enjoy this specialty.

[jetsettermac]

takamatsu, kagawa | april 30-may 3, 2023

ritsurin garden, symbol tower, tamura shrine, sanuki udon

>> read about it here <<

>> see all golden week 2023 posts <<

[aers-radio]

Sanuki udon was THE local dish I was told to try if I went to Takamatsu, Shikoku (which I did, and I did try). Great texture and thickness!

Udon was the first Japanese food I got really, really into. In the last few years, I've become kind of a ramen person and kind of forgotten how wonderful and satisfying udon can be!

Finally ventured into this Sanuki udon place, which I'd wanted to try for ages, and it was wonderful. The vibes were impeccable, the texture and flavor were perfect, and it was so cheap (just ¥630, with TWO big pieces of maitake mushroom tempura), and—unlike ramen—you don't walk away uncomfortably full and sleepy. Also, look how THICK!

[udonangya]

名鉄金山駅のさぬき安べえで、かけうどん330、かき揚げ天150、いなり110、〆て590円也。

Soup udon noodles, Kakiage vegetable tempura, and Inari sushi at Sanuki Yasubei of Meitetsu Kanayama station in Nagoya city.

[aiart-blog]

Bodycon

せっかくの週末だし、リビングでネットでもやろうかなって思ってま〰す❣

えっ⁉️ 自宅なのにセクシーな衣装だね❣だって⁉️

うん、サービスだよ‼️

さて、私はネットを見ながら夜食のさぬきうどんを食べるのです🎵 うどんって美味しいよねぇ〰❣それじゃあ、いっただきま〰す🎵

じゃあ、今日も一日お疲れさまでした〰🌸

English) Since it's the weekend, I thought I'd chill in the living room and browse the net. 😊"

"Huh?! Even though you're at home, you're wearing sexy clothes?! 😳"

"Yeah, it's all about the vibes! 😘"

"Now, I'm gonna enjoy some Sanuki udon for a late-night snack while surfing the net. 🍜 Udon is so tasty, isn't it? 😋 Alright, let's dig in! 🎶"

"Well, another day is done. 🌸 Good job today, everyone! 😊

So, yeah. Let's stop here for now.

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[hohomeimei]

Happy Spring 🌸

Saturday lunch with the fam at Zen Sanuki Udon

[hurpdurpburps]

Life doesn't get much better than a great scotch and an even better book on a quiet Saturday night.

I was recommended this novella called This Is How You Lose The Time War, and I simply have no words to describe the profound shock and awe that permeated every cell of my being as I devoured line after line of caustic rivalry-turned-saccharine yearning and THE CRAZIEST TIME LOOP EVER cleverly and delicately spun into existence like some literary artisanal cashmere cardigan.

"Writing is a craft" has never felt truer.

I played Aimer softy in the background as I read start-to-finish in the span of three hours and the experience was simply indescribable.

ALSO, since this was also my first weekend off in 6 weeks with absolutely nothing on my to-do list, I grabbed the opportunity to go Full Cooking Mama.

Got some off cuts for real cheap at the Japanese supermarket next to my office (yay for working in Japantown).

Amazing how $30 kept me fed for three full days.

Started the weekend with a pork jowl and kimchi stir-fry, along with kimbap my sister made the day before that I didn't get to eat since work was being ridiculous as always.

Had a friend come over for dinner in the evening so I made beef fat fried rice and salmon tofu miso soup. I'd kept the rendered lard from the pork jowl earlier in the day to fry the eggs as well. So I guess it's pork and beef fat fried rice lol.

Started Sunday with some thinly-sliced beef tongue lightly grilled with sesame oil and salt over rice, and the last of the salmon tofu miso soup.

Monday lunch was some kinda quasi-kasu udon-esque random invention. I cut up the last of the beef into small pieces, then gently sautéed them in a dry pan until the fat rendered and sinew turned soft, lightly seasoned with white pepper, salt and shichimi. Then I added a chanko nabe dashi capsule, water, and frozen sanuki udon that I'd softened on the side with boiling water. Finished with a lightly poached egg on top.

Was SO GOOD. I had both sanuki and inaniwa udon in my freezer and I'm glad I went with the former. Since sanuki udon was thick and chewy, I thought it could stand up to the robustness of the broth and the simmering. I was right.

NGL this might become a staple in my diet. One of the things I miss most about living in Japan is getting to eat kasu udon whenever I want, and for some unfortunate reason it seems like no one outside of Northeast Asia has come to realise the beauty that is fried beef tripe.

The sweet scent of roasted beef fat and the slight chewiness of the simmered sinew was close enough to trigger fond memories of chowing down on midnight kasu udon in my tiny Tokyo studio that I'd tucked away in some distant corner of my lizard brain.

Too bad I didn't take a photo of the finished product since I was too hungry. Maybe next time.

[do-you-know-what-is-your-sin]

♡ Character introduction! ♡

♡==================《♡》===================♡

First name : Yonaka (夜中)

Last name : Komori / Asami (小森 / 麻美)

Nicknames :

Lilith (by Karlhienz), creepy girl (by Ayato), bitch-chan number 2 (by Laito), trouble maker (by Reiji), night creature (herself)

♡==================《♡》===================♡

Status :

Alive

Race :

May be Human

Ethnicity :

Japanese

Religion :

Christian

♡==================《♡》===================♡

Age :

17

Gender :

Female

Height

150 cm (4'11")

Weight :

45 kg (99 lb)

♡==================《♡》===================♡

Blood Type :

O

Hair Color :

Dark indigo

Eye Color :

Blood red

Occupation :

2nd year High School Student in Ryoutei Academy

♡==================《♡》===================♡

Things she likes :

Ribbons/bows, drawing on her sketch book, her iPad, physical affection, overall clothes with a Gothic Lolita style

Things she dislikes :

People who talk too much, confliction, anything annoyingly loud, obnoxious people

Favorite food + sweets:

Sanuki Udon and Hot cakes with butter on top , konteipo

Least Favorite food:

Fruit salad and toffee apples

Favorite drink:

Hot chocolate with whipped cream

Least Favorite drink:

Prune juice

♡==================《♡》===================♡

Appearance

She's often seen as 'quite creepy yet pretty' by her classmates and even her close friends because of her (some what innocent looking) bloody red eyes and her red 'eye shadow' that she barely covers with her dark indigo colored bangs, her hair color completely contrasts her eyes so you're drawn to her face almost immediately.

She is almost never seen without wearing some sort of covering clothing or any clothing that exposes her neck.

Personality

She doesn't smile very often in front of other people...or at least genuinely, curious, gentle and well mannered

She's also somewhat childish when she's with her close friends

Forgives surprisingly easily to people hurt her in anyway, pretty weird...

Trivia

She has very quiet foot steps...like a cat!

Yonaka once called Reiji ' Rei-chan ' or 'Rei Rei' when he was a kid...and ofcourse he disliked all of the nicknames

Her favorites are Reiji and Kanato just because they reminded her of her old friends

Lemon tea is her favorite tea

Most of the contents in her sketch books are cartoonish faces, eyes and any other random things she's thinking about

Her hair used to be jet black until I put on the wrong color and I ended up liking it

Often wonder around outside for too long so she got dragged back by good ol' Rei Rei

♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡

[ya-da]

Homemade dipping noodles. "Kintoun" medium-strength flour for Sanuki udon + Mongolian kansui + salt + water Water addition rate 50%. Noodles are made by a pasta machine because hand-making is tiring. Noodle sauce is Nimben's noodle soup. 自家製つけ麺。 讃岐うどん用中力粉「キントウン」＋蒙古王かんすい＋塩＋水 加水率50％ 手打ちが面倒でパスタマシン稼働。 麺つゆは、ニンベンの麺つゆ。 #ラーメン #つけ麺 #自家製麺 #自作ラーメン ? #経堂 #ramen #dippingnoodles #homecooking #homemadepasta #tokyo #japan (Kiyoudou, Setagaya-ku) https://www.instagram.com/p/CrnucBBSuFh/?igshid=NGJjMDIxMWI=

[genjitsutouhi-dot-com]

In a peaceful location surrounded by rice paddies in Kasai City, Hyogo Prefecture, there is a popular Sanuki udon specialty restaurant called Gaina Noodle Factory. The owner, Katsuya Mizutani, is said to be the most famous apprentice of Rumi Grandma, who trained for two years at Ikegami Noodle Factory run by her, a very famous figure in the Sanuki udon world. The restaurant opened in February 2006 after he completed his training, and in the 18 years since its establishment, it has won the “100 Best Udon Restaurants” award several times in the Tabelog, and has become so popular that customers come from other prefectures to tour the restaurant.

I knew about this restaurant well through TV programs and food blogs, and was looking for a chance to go there. The restaurant is located in an inconvenient location, so it is not easy to make a return visit. I had to fully enjoy the taste of Gaina Noodle Factory on this one visit! I headed for the restaurant with high spirits. Well…

Continue reading... >> Gaina Noodle Factory

[chrisandsue-blog]

Ando Museum by Tadao Ando on Naoshima

Ando Museum was our first stop on this day trip to the island of Naoshima 直島. See the first post in this series for more about this wonderful Japanese island. The museum is located in Honmura, a charmingly tiny town where food options were very limited. We were lucky to find Ishii Shouten 石井商店 that was serving Sanuki udon, a godsend on a cold rainy spring day. May we propose Yuja Wang play China…

[rickchung]

Marugame Udon x Crosstown.

For the uninitiated, the global dining brand (est. 2000) is known for making authentic, handmade, and traditional Sanuki-style udon noodles (think thick and chewy), perfected centuries ago in the Kagawa Prefecture in Southern Japan, in addition to offering rice bowls, a selection of tempura dishes, and their house made sweet and savoury soup stock.

Nikutama udon with sweet-flavoured beef, poached Onsen egg, and BK sauce.

[tritipc]

MIYATAKE SANUKI UDON RESTAURANT

16/02/2013

PROFESSIONAL PROJECT GROUP 2013 © Atelier of Architects Company Limited, All rights reserved.

Furniture design.

Chairs and Tables detail design for Miyatake Sanuki Udon restaurant in Paragon department store, Bangkok, Thailand.

[shoku-and-awe]

Hi!! I'm going to Tokyo very soon, and I love your qualité posts, so I'd love to get recommendations if you want to! So, is there a personal favorite among kinds of foods one can get in Tokyo? Or even a personal favorite among places to visit?

Thanks anyways, and sending lots of pets to Iggy!

Ooh, this time of year, I hope you can get some nice soldam plums and maybe early Asian pears!

For under-rated foods, I would say you can't go wrong with: (1) okonomiyaki, (2) a nice yakitori place, and (3) some nice Sanuki udon, with the really thick noodles.

Where will you be staying? I'll recommend a place if I'm able (but the city is huge 😅).

Also, the heat here has been really, really bad this summer, so please be prepared and take care of yourself so you don't melt like Iggy!

I know it's been bad everywhere, but it's hard to overstate how brutally hot Tokyo feels. The humidity is over 80% so sweat doesn't evaporate, plus everything is concrete and most public areas don't have shade or green cover...... just be forewarned and be careful, especially in mid-day!