From Kagawa to the World: Miyatake Udon’s Timeless Craftsmanship and Culinary Innovations
Miyatake Sanuki Udon, originating from the Sanuki region of Kagawa Prefecture, can be traced back to a small noodle-making facility established in 1948. Characterized by hand-kneaded noodles, Miyatake Udon boasts firm elasticity and a smooth, slippery texture, with slender noodles that exhibit a glossy white appearance. Its notable highlights include robust elasticity and the smooth texture it imparts.
In the realm of Japanese culture, Miyatake Udon stands as a representative brand of udon, renowned as a specialty product of Kagawa Prefecture. Through a collaboration with the venerable “Miyatake Sanuki Seimenjo,” a historic noodle-making establishment in the authentic Sanuki region, Miyatake Udon refines the dough in-store. With an open kitchen layout, patrons have the opportunity to witness the entire cooking process, from noodle preparation to boiling, chilling with cold water, and final presentation.
To expand the appeal of Sanuki udon, Miyatake Udon has established overseas outlets. Adopting the same self-service style as in Kagawa, these establishments offer a diverse array of tempura, including freshly fried kashiwa tempura, chikuwa isobe-age, and semi-soft-boiled egg tempura. Additionally, patrons can choose from a variety of handmade onigiri and inari sushi to suit their preferences.
Official Website (Japanese Only): https://www.four-seeds.co.jp/brand/miyatake
