Hamando

Hamando in Mitoyo, near Takamatsu, is credited with inventing Sanuki Ramen, a regional hybrid that applies Kagawa's udon-making philosophy to ramen noodles. The broth draws on the iriko dried sardine and kombu dashi base used in traditional Sanuki udon, producing a lighter and more delicate soup than the heavy pork-bone or miso styles found in most of Japan. The noodles carry the firm, springy bite typical of Kagawa's deep wheat-noodle tradition. The small roadside shop draws a steady mix of locals and visiting ramen enthusiasts who appreciate the subtle, dashi-forward flavor. A genuine regional curiosity that also happens to be a satisfying bowl.