Kagawa Udon-Making Experience: Nakano Udon School vs UDON HOUSE
- Iris
- Jul 17
- 2 min read
Eating udon in Kagawa is easy; making it changes what you notice. After pressing, rolling and cutting the dough myself, firmness stopped feeling like an abstract quality. Every uneven noodle showed exactly where my hands had lost control.
Quick Navigation
Nakano Udon School | UDON HOUSE | Sanuki Mengyo | My route
Which Udon Class Should You Choose?
Nakano Udon School in Kotohira is the easiest first choice when Konpira-san is already in the itinerary. The class is lively and covers kneading, stepping and cutting before the noodles are cooked. UDON HOUSE in Mitoyo is better when local ingredients and food culture are the main reason for the trip; it needs more time but feels more connected to the region. Sanuki Mengyo works well from Takamatsu and offers a practical middle ground.
The difficult part is cutting consistent strands. Thick and thin noodles cook differently, so the final bowl is an honest report on your own technique. I would not book a second large meal immediately afterwards, because eating what you made is part of the class rather than a token tasting.
Pair this with: Naoshima E-Bike Guide | Yoshino River Rafting
How I Would Plan the Day
For Kotohira, I would take a morning class at Nakano Udon School and visit Konpira-san afterwards. From Takamatsu, Sanuki Mengyo can anchor a half day. For UDON HOUSE, I would give Mitoyo proper time and avoid treating it as a rushed detour between ferries or islands.
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Naoshima E-Bike Guide: Miyanoura Rental, Hills and One-Day Route｜Yoshino River Rafting Guide: Happy Raft, Oboke vs Koboke
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