LOVE Sanuki's report

The 49th Sanuki's Dream Sanuki Udon

One of the major projects of Yoshimoto, "A project to live in your town", to make Japan feel good from the area. Entertainer "Kaji Tsuyoshi" who lives in Kagawa reports on local products.

"I want to use local products for wheat because it's udon prefecture."
“Sanuki Yume 2000” is the original wheat produced by Kagawa prefecture.
What further improved this "Sanuki Yume 2000", which is comparable to the mainstream Australian wheat at the time,
Currently used "Sanuki no Yume 2009". From the producer to the user, approach each hot soul!

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  Here, "Sanuki's dream" was born!

  Kaji first headed to the wheat field of Sanuki no Yume. We asked producer Tada about the difference from normal wheat. "The biggest difference is that the specialty is udon-only wheat." As expected, Kagawa Prefecture! And Mr. Kaji. He says he uses less fertilizer to improve the taste. Mr. Tada smiled, saying that since it was improved to "Sanuki no Yume 1", it has become easier to cultivate. “Sanuki no Yume 2009” rolls seeds in late November and harvests around early June. "It's raining a lot and it's hard to adjust the water these days," said Tada, lovingly speaking, looking at the lush wheat field.

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  Soft and delicate quality

  Then we went to a flour mill. Here, we asked Mr. Yoshiwara of Yoshiwara Foods about the characteristics of the milling process and "Sanuki no Yume 2009". "Wheat milling has 55 steps, including selection, refining, grinding, refining, and sifting." Mr. Kaji is surprised by the number of processes and the details. Another major feature of "Sanuki no Yume 2009" is that it is soft and easy to mill unlike Australian products. "But you also need to deal with the softness," says Yoshihara. Only professionals can bring out the beauty of Sanuki no Yume 2009.

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  The improvement of “Sanuki no Yume 2009” was innovative!

  Improvements made to “Sanuki no Yume 2009” not only made wheat easier to grind, but also changed the process of making udon. "Sanuki no Yume 2000" is said to have been quite delicate, with negligible amounts of protein as a bridging material, making it easy to cut noodles, and having to protect the amount of water and ripening time. But thanks to the improvement, that problem has been solved. Good stretch and elasticity! "It's easy to grind, easy to make, delicious to eat, and it's exactly three beats!"

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  Udon boom again with wheat from Kagawa!

  By the way, Kaji-san is waiting for you. I came to the restaurant "Yachihachi-an" in front of the Okubo-ji temple, which is the 88th temple that crosses the Shikoku pilgrimage. The owner, Mr. Igawa, prepared a local production and local consumption udon that was particular about the locals, not only wheat but also meat and vegetables. Kaji-san slurped with all his enthusiasm and said, "The soft elasticity and the smooth throat over the throat!" Mr. Igawa smiled and said, “We are increasing the number of authorized Sanuki no Dream shops, and we want to revitalize Kagawa Prefecture.” Kaji-san re-recognized the "udon soul" as hot as producers, flour millers, and udon shops, as much as the noodles that are driven.

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Past reports

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  The 37th Boned Bird

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  66th Managatsuo

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  Fall 2006

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  Spring 2007