Shippoku Udon

Shippoku udon is a Kagawa winter dish in which autumn and winter vegetables such as daikon, carrot, taro, and fried tofu are simmered in sardine broth and ladled generously over boiled udon. The sweetness of the vegetables and the richness of the tofu melt together, and with the chew of Sanuki udon it warms you to the core.

Highlights

Because several ingredients simmer in one pot, their umami seeps deeply into the broth. The colorful toppings make the bowl festive, a treat on a cold day. That each home varies the ingredients slightly adds to the charm.

Enjoying the Seasons

The peak is late autumn into winter when vegetables turn sweet. Many families make a big pot over the new year and gather around it, and the colder it gets, the more you crave a bowl.

Access and Basic Information

Udon shops across the prefecture, especially in Takamatsu, offer it as a winter only menu item. You may also find it at roadside stations and local cuisine restaurants.

A Quick Tip

It is hearty with all those ingredients. A little shichimi pepper makes it warm you even more.