Nakano Udon School - Experience Note
Nakano Udon School is well known to tourists visiting Kagawa as a "dancing udon school."
Here, we will forward some more information of the school that was not included in the printed version.
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Classroom
On the right side of the whiteboard is
the autograph of famous manga author Tezuka Osamu.
The school has been visited by celebrities from all around the world. |
Principal Matsunaga (Matchan) is an ex-nurse.
Her world class skill of entertaining people is second to none.
First mix flour with some water and air.
Be sure to spread your fingers in the shape of a rake.
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Add some water and keep on mixing.
Use your palm efficiently to knead
the mixture that is gradually becoming sticky.
This task requires much more effort than expected, using your whole body.
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Put the mixture into a plastic bag,
ready for stepping on.
Now is the time for dancing, with a master stepper Matchan!
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Lively tune ringing in the classroom, no one can stop her!
There is all sorts of music played, "I decide which one to play depending on the students on the day"
No matter how old you are, or where you are from, guys and ladies together dance, dance, dance!
Ah, just don't forget to step correctly on the mixture.
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After a short break (1-2h) for fermentation after stepping,
stretch the mixture out with a rolling pin and then cut it into a thinner shape.
Just press down the knife without moving it back and forth.
You need to concentrate on the task... cutting it into pieces of the same size. |
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The work you have somehow done... isn't it just too good to eat?
After cleaning off some extra flour, put them in hot water and boil for 10 minutes. |
The noodles change color into clear white.
Oh? There's some thick and uncut noodles floating...
"This is the part you did, isn't it Dad?" can often be heard. |
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Dipping the noodle into bonito-based soup
is the most common way to enjoy Udon.
Make it more delicious by adding some condiments such as welsh onion and grated ginger. |
"Kamatama"
Mix half-boiled (or raw) egg with the noodle which have just been brought out of the pan,
enjoy with some soy sauce on.
Once you experience the ideal combination of egg and soy sauce sticking to the noodle,
you can't live without it!
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Matchan was aknowledged as "the expert performer of udon school"
by Waga-Kagawa (my Kagawa) Kanko Suishin Kyogikai. |
Udon dough is the best souvenir to bring back home, can simply be cut out and boiled.
The original soy sauce of Nakanoya matches Udon very well, the recommended one to get. |
 Enquiry:
Nakano Udon Gakko (Nakano Udon School)
796 Kotohira-cho, Nakatado-gun, Kagawa Prefecture, Japan
TEL.0877-75-0001 FAX.0877-75-1155
nakanoya@nakanoya.net
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