We collaborated with a female culinary expert from Shodoshima to create new ways to enjoy hand-stretched udon noodles.
When I moved to Shodoshima in 2012, the first thing that amazed me was how abundant the island is with rich ingredients. With the sea and mountains right nearby, you can experience a variety of ingredients throughout the seasons. What’s more, there is a close connection with trustworthy producers, and you can’t help but think, “It’s delicious because such wonderful people make it.” What we, the people living on Shodoshima, want to proudly share with you are recipes that allow you to feel the island’s seasons and scenery. We hope you can feel the breeze of Shodoshima Island, floating in the Seto Inland Sea.Recipe Developer Chiho Otsuka
Udon Noodles with Savory Salt and Plenty of Nori Seaweed
This is a hand-stretched udon noodle dish served in a dashi broth made with Goshio (Shodoshima’s sea salt). It’s a very simple udon dish that can be enjoyed either warm or cold.
This is a hand-stretched udon noodle dish served in a dashi broth made with Goshio (Shodoshima’s sea salt). It’s a very simple udon dish that can be enjoyed either warm or cold.
For an added touch, we also recommend finishing it with a bit of citrus zest.
Salted Tsukune (Chicken Meatball) Hand-Stretched Udon
This udon dish features salted tsukune (chicken meatballs) made with Sanuki Cochin, a premium chicken breed from Kagawa.
The broth is crafted with dried sardines from the Seto Inland Sea, kombu (kelp), and Goshio (Shodoshima sea salt), perfectly complementing the flavorful Sanuki Cochin tsukune.
Topped with seasonal greens such as mizuna, this simple udon dish is inspired by Hari-hari Nabe (a Japanese hot pot), with the rich umami of chicken infused into the broth.
Hand-Stretched Udon with Soy Milk and Sesame Sauce
This hand-stretched udon dish is served with a dipping sauce made using miso from a local Shodoshima koji (malt) shop.
The sauce is a blend of soy milk and white sesame, seasoned with miso, and thinned with a dashi base made from Goshio (Shodoshima sea salt).
It is topped with finely chopped green shiso leaves, making it a delightful menu option featuring soy milk, which is especially popular with women.
For added flavor, try adding aromatic oil to the dipping sauce. We recommend offering two types of aromatic oils — one spicy and one mild — to enjoy different taste experiences with the same sauce.
Sanuki Cochin Tsukune Kamatama Udon
This dish features kamatama udon topped with tsukune (chicken meatballs) made from Sanuki Cochin, a premium chicken breed from Kagawa.
The tsukune is seasoned with a sauce made from Shodoshima’s locally brewed soy sauce and mirin, both crafted in the island’s historic Hishio-no-Sato (Home of Fermented Foods).
Served with a fresh egg, this rich and satisfying udon dish offers plenty of volume.
For an added aromatic touch, sprinkle some hanasansho (Sichuan peppercorn blossoms) to enhance the flavor further.
Pad Thai-Style Udon
This dish offers a Pad Thai-style twist on hand-stretched udon noodles.
Dried shrimp, onions, green onions, and bean sprouts are stir-fried and seasoned with fish sauce and soy sauce for an authentic Thai flavor.
We recommend serving it with seasonal citrus fruits and fresh cilantro as garnishes.
For those who enjoy a bit of heat, adding a spicy aromatic oil is also a great option — a perfect dish to enjoy on a hot day!
Sanuki Yume Pork Miso-Marinated Yaki Udon
This dish features yaki udon made with Sanuki Yume Pork marinated in nama moromi (raw soy mash) from Shodoshima’s Hishio-no-Sato (Home of Fermented Foods).
Onions, leafy greens, green onions, and Sanuki Yume Pork are stir-fried with nama moromi and mirin, then mixed with udon noodles for a flavorful finish.
Using nama moromi gives the dish a sharp, well-defined taste, while the sweetness of the Sanuki Yume Pork fat enhances the flavor.
With its rich seasoning, this yaki udon also pairs perfectly with a bowl of white rice.
Shodoshima Lemon Spice Curry Udon
This dish features curry udon made with fresh Shodoshima lemons and a rich blend of spices.
The curry sauce is crafted with a base of onions and tomatoes, enhanced with spices, coconut milk, and lemon for a refreshing finish.
It is topped with salted Sanuki Cochin chicken, fresh vegetables, and crispy fried onions.
The curry sauce contains no chili, making it mild and suitable for everyone.
For those who prefer some heat, we recommend adding chili or fresh cilantro to taste.
Chilled Udon with Basil Sauce
This dish offers a refreshing pasta-style take on hand-stretched udon noodles, served chilled.
Diced fresh tomatoes, seasonal greens such as mizuna and mustard greens, and fresh lemon are combined with a basil sauce made from basil harvested in Shodoshima.
For added flavor, sprinkle with fried onions or cheese as a garnish.
This menu is perfect to enjoy during the fresh basil harvest season.
