Regarding the wheat "Sanuki no Yume" developed by the prefecture for Kagawa's soul food, udon, a new variety with more elasticity has been developed, and there are prospects for practical use, according to interviews with people involved. understood.
In the future, it is expected that procedures will be advanced to start full-scale production.
"Sanuki no Yume" is an original variety of wheat developed by Kagawa Prefecture for udon noodles in 2000, and is used not only for udon noodles but also for sweets and gyoza skins.
However, some businesses have pointed out that it is easier to cut when made into noodles because it lacks elasticity compared to imported wheat. Only about 10% of all udon restaurants in the prefecture have
For this reason, the prefecture has been promoting the improvement of "Sanuki no Yume" at the Prefectural Agricultural Experiment Station. I found out by interviewing people.
If all goes well, the prefectural government plans to apply for a variety registration next year and then start full-scale production. It seems to attract attention.