Udon pilgrims are lining up in a grocery shop to eat Kamatama udon
Udon is one of the most popular noodles in Japan, and is made of flour, water and salt. It is usually eaten once or twice a month in Japan, but once or twice a DAY in the Kagawa prefecture. There are approximately eight hundred place where udon is served in the smallest prefecture in Japan.
Udon pilgrims, who deeply love udon, visit Kagawa only to do udon place hopping. As the price of udon in Kagawa is one quarter that of other prefectures, has a greater variety of different textures and the flavours, they visit several udon places a day. Udon is sold in restaurants, noodle factories, supermarkets, grocery shops and even people’s houses without signboards. Because of this, searching for these unique udon places is another fun challenge for udon pilgrims.
Kamatama is a portmanteau of “kamaage”, just boiled udon noodles and “tamago”, an egg. Very hot udon noodles from a big iron pot are mixed in a bowl along with a raw egg. The raw egg ends up medium-rare due to the hot noodles. Few drops of soy sauce enrich the flavor.
