Udon Day (Udon no Hi)

What Is Udon Day?

July 2 is "Udon Day." It was established by Kagawa Prefecture's udon industry association, inspired by the local custom of eating udon around the time of "hangesho" (a seasonal marker in the traditional calendar), a tradition still widely observed in Kagawa today.

The Origins and Background of Udon Day

Historically, farmers in Kagawa would finish planting rice and then make and eat udon around hangesho (roughly July 2) as a way to reward themselves for their hard work in the fields.

• Established by: The Kagawa Prefecture Raw Noodle Industry Cooperative
• Related tradition: Hangesho (roughly the 11th day after the summer solstice), a time to rest after farm work
• Regional significance: An anniversary closely tied to Kagawa, the home of Sanuki udon

Trivia About Udon

• Sanuki udon's signature traits: Known for its firm, chewy bite and smooth texture, made simply from flour, water, and salt.
• Kagawa and udon: Kagawa has an extraordinarily high number of udon shops per capita and is often promoted as "Udon Prefecture."
• Hangesho food customs: What people eat at hangesho varies by region — in the Kansai area it's octopus, while in Fukui it's mackerel.

Ways to Enjoy Udon Day

July 2 falls during a time of year when summer heat can dull your appetite, making it the perfect moment for a refreshing bowl of udon. Whether you prefer cold zaru udon or a steaming bowl of broth-based kake udon, it's a great chance to experience this beloved part of Japanese noodle culture.