Better, the regional cuisine that I met is
Better, the regional cuisine that I met is ""Udon noodle"" in Kagawa. Since I was little I have not liked udon too much. In my hometown Kanto, there were only three kinds of udon noodles put on noodles, in a warm pot, boiled with carrots and green onions. Such being me, Kagawa 's ""Kama ball Udon"" was a shock. Udon which scoops up noodles from the boiled boiled noodles, and the udon which is not tightened with water is a unique, first-time rich tactile sensation ""This is true udon""? The common sense of udon inside me collapses It was. And, among the many Sanuki udon, why is it a potted pot, it was the most delicious that it matched exquisitely though it was simple. Raw noodles on boiled undressed udon. On top of that, dedicated soy sauce sauce and leek. And ginger. There is no food to increase each other like this! And, I also liked udon which I thought was udon dislikes. After that, I entered a store named ""Sanuki Udon"" in the Kanto area several times, but even though the form of self is together, the taste is completely different, I am always disappointed. The taste of that udon can only be tasted by Sanuki. It is a bit far from the Kanto but I also want to taste that taste again.