Nakano udon school takamatsu

Takamatsu is the capital of Sanuki udon country, and Nakano Udon School offers a hands-on way to learn what makes these thick, springy noodles distinct. You knead the dough by foot, which is the traditional method and takes more physical effort than it looks, then roll and cut it yourself before the staff cooks your noodles fresh. The session ends with eating what you made, either hot in broth or cold with dipping sauce. Classes run through the day and welcome groups, solo visitors, and families with older children.