I was from Kagawa and spent time in Kagawa until I was 20 years old. I live alone in Tokyo now, but when I returned to Kagawa, a very close friend came to Kagawa to play, so I decided to show her around Kagawa. I will write the state at that time on my blog.
I moved by train in the morning and arrived at Nagata at 10:00. There was a long line that made half a lap around the shop in the morning. However, because it was a udon shop, the rotation was fast and I was able to order it in about 30 minutes.
Nagata Udon has only two types of menu: “kamaage udon” and “hiyasi udon”! The size can be chosen, and “kamaage udon” is served in 3 tama, so I ordered 3 “kamaage udon” and 1 “hiyasi udon”.
Wait about 10 minutes and udon will arrive! I was surprised to see a bottle of big tub and tsuyu!
“Kamaage udon” is chewy and strain, and the aroma of dashi was very delicious when eaten with strong “tsuyu”. The “hiyasi udon” was even tighter. I should eat well and leave the store!
Next, we moved to Kotohira Station and went to Nakano Udon School. Here you will experience udon making.
Mix flour and salt water to knead and tread with your hands to make the dough. It takes time to mature, so I received this as a takeaway.
Next, the dough, which had been pre-aged, was received and kneaded and stretched.
Cut the stretched udon into edible sizes. Udon becomes a little larger when boiled, so cut it into pieces.
You can boil the udon you made yourself in the dining room and eat it. If you order eggs and tempura in advance, they will prepare them, and the tempura will bring you freshly fried. I made it for two people, so I decided to mix the eggs and eat them with kamatama and the other with dashi as it was. It was great to be able to experience eating boiled udon in front of me. I would like to make udon again if I have a chance.
The picture is boiled Udon and our graduation photo.
I went to Kotohira Shrine, which is famous in Kagawa. In Kagawa, he is familiar with the name Konpirasan. Konpirasan’s main shrine has 785 stone steps and takes about 50 minutes one way.
About 20 minutes before the main shrine is a famous café named kamitubaki. After going to the main shrine, I ate a famous pafe at the café. The cream on the small ball is famous for its konpirasan called oiri.