Shikoku Eats
5 hours from Uwajima to Kochi. Found an amazing lunch along the way, though. Udon is a Shikoku speciality. Usually when we're told that a particular town/area has a speciality we're a bit suspicious. Honestly, I really can't tell the difference between Wadayama rice crackers and Himeji rice crackers. Down in Shikoku, though, I can tell you their udon is freakin' fantastic! Thicker, nuttier, just better.Kochi, in the south of Shikoku is famous for Katsuo Tataki. That's seared tuna [skipjack tuna, I believe] served with salt, garlic, and onions. Our cheap sushi place serves a decent version, but hot damn! Kochi Katsuo Tataki is glorious!!!
Yuzu, a type of citrus, is also big in Kochi. Hooray for yuzu sake and yuzu tea. mmmmm!
posted by Marlene n Aaron @ 6:08 PM
1 Comments:
I *completely* agree about the udon! When my co-workers found out we were going to Shikoku, they all said "please eat udon!!". This got my attention, but of course, I was also suspicious. I mean, udon is udon, right? How different could one noodle be from the next?
But! they were right, Shikoku has the BEST udon ever. I love the slight chewiness. Can't wait to go back for more!! -C
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