Return from Takamatsu
We’d spent in Takamatsu, Kagawa-pref , Shikoku-island,
a few days and returned home on May 6.
The city developed over many years as a port town and is
located at one of the primary entry points into Shikoku
and is therefore known as the ‘Gateway to Shikoku’.
In recent years, it has also come to be known as the ‘Udon
Udon is often served hot as a noodle soup in its simplest form,
as ‘kake udon’, in a mildly flavored broth called ‘kakejiru’,
which is made of ‘dashi’, soy sauce (shōyu), and ‘mirin’.
It is usually topped with thinly chopped scallions.
Other common toppings include ‘tempura’, often prawn or
‘kakiage’ (a type of mixed tempura fritter), or ‘aburaage’,
a type of deep-fried tofu pockets seasoned with sugar, mirin,
and soy sauce.
A thin slice of ‘kamaboko’, a halfmoon-shaped fish cake.
I brought my PL-880 for this travel but not so
much time to turn on.
My PL-880 in front of JR Takamatsu railway station