For a fun, hands-on taste of Kagawa’s udon culture, join a Sanuki udon making workshop. Guided by instructors, you mix wheat flour, salt and water into a dough, then knead it to develop the signature springy ‘koshi’ texture — often by treading on it with your feet (wrapped in plastic), the traditional method, sometimes to music. You then roll the dough flat, fold and cut it into noodles, boil them and eat your own freshly made udon, usually with dashi broth and toppings. It’s a lively, memorable experience popular with families and groups, giving real insight into what makes Sanuki udon special. Some workshops even give a certificate. Book ahead and come ready to get a little floury and have fun.
🗓️ At a Glance
| Location | Takamatsu & across Kagawa |
| Hours | By booking; sessions vary |
| Admission | Workshop fees vary |
| Time needed | 1–1.5 hours |
| Best time | Year-round |
What to Experience
- Mixing and kneading your own udon dough.
- Kneading by foot, the traditional method (sometimes to music).
- Rolling, cutting and boiling your noodles.
- Eating your own freshly made Sanuki udon.
Combine Your Visit
- Combine with more Sanuki udon at local shops.
- Pair with Ritsurin Garden in Takamatsu.
- Read our Kagawa overview .
Getting There
- In Takamatsu: workshops at udon schools and venues.
- Across Kagawa: some udon shops run experiences.
Tips
Book ahead and confirm whether English support is available, as this varies by venue, and wear clothes you don’t mind getting a little floury. It’s especially fun for families and groups, the foot-kneading is the memorable highlight, and you get to eat your own noodles fresh at the end — the tastiest reward of any Kagawa food experience.
