Remembering how this Sanuki udon was wonderfully tangy taste.

#うどん #和食

Hi! gonbenさん🌝
I’ve never been to Nakamura Udon.
I wont to goooo〜🤤

Udon with a characteristic firmness and the shop’s golden dashi broth is based on stock taken from dried sardines and kelp, and when absorbed into udon, the combination tastes exquisitely before it slips into your stomach. Go take a try this udon.

What a precise expression！
fantastic✨

I love Dsahi from dried sardines and konbu😋
It's a nostalgic taste of my hometown.

When I put some grated ginger in the udon noodles soup, it was even more delicious. After the coronavirus pandemic has subsided, hope you come back to your hometown and have delicious udon noodles and thoroughly enjoy your stay in Kagawa.

Yes！
Thank you gonbenさん🙋🏻‍♀️