Famous for Kamatama udon
Kamatama ”udon” is available all over Japan because of the Sanuki ”udon” boom. Mix ”udon” with an egg, and add ”dashi” and soy sauce. It is a standard item at ”udon” shops. Freshly boiled ”udon” should be served without washing (udon is usually washed after boiling). Mix well to completely coat the ”udon” with egg and ”dashi”. The slightly warmed egg, creating a perfectly mild taste.
Great tasting udon made on site
Originally, Yamagoe Udon is a noodle-making factory. The shop owner two generations back used to run a restaurant, but the previous owner converted the business into a noodle-making factory that sold noodles mainly to wholesalers. Since the Sanuki ”udon” boom in the 1990s, the shop began attracting many customers. At Yamagoe Udon, customers cook the noodles themselves, because it is not a restaurant but a factory. Choose a menu item. Add toppings. Make a payment. Then, go outside, pour ”dashi” and soy sauce over the ”udon”. Find a seat in the garden to enjoy.
- Yamagoe Udon
- 602-2 Hayukakami, Ayagawa-cho, Ayauta-gun, Kagawa
- URL http://www.yamagoeudon.com/