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Sanuki udon (讃岐うどん) from Kagawa Prefecture (formerly Sanuki Province) is Japan's most technically precise and regionally proud noodle tradition, producing udon that differs fundamentally from standard commercial versions in texture, bite, and preparation philosophy. Kagawa's unique conditions — the Setouchi climate, soft local water, and Asan's high-quality wheat — enable a noodle with the distinctive sanuki-boshi: strong, elastic, slightly firm bite with a smooth surface and high transparency when held to light. Kagawa produces roughly 25 million portions of udon annually for a prefecture of 950,000 people, with approximately 600 udon restaurants. Self-service udon (serufu udon) shops operate at near-cost prices — a bowl of plain udon with raw egg costs 100–150 yen. The toshikoshi udon tradition (年越しうどん) on New Year's Eve is specifically a Kagawa practice: where most of Japan eats toshikoshi soba, Kagawa eats udon — a regional identity statement. The dashi used in Kagawa udon broth (kake dashi) is lighter than Kanto dashi, with higher konbu proportion and less katsuobushi, producing a pale golden soup that contrasts with the brown Kanto-style.

Kochi Prefecture (formerly Tosa Province) on Shikoku Island is the heartland of katsuobushi culture — Japan's bonito fishing capital and the source of the most storied preparations of katsuo (skipjack tuna). The Kuroshio Current (Black Current) warm water flowing along Kochi's coast produces the richest bonito fishing grounds in Japan, with the katsuo gyori (bonito fishing fleet) operating since the 16th century. The flagship preparation is katsuo no tataki (鰹のたたき — 'pounded bonito'): fresh bonito seared rapidly over intense rice straw (wara) fire, chilled, sliced, and served with ponzu, grated daikon, myoga, garlic, and green onion. The rice straw fire (wara-yaki) is essential — the smokeless, intensely hot (over 1000°C) flame chars the surface in seconds while leaving the interior nearly raw. The second Kochi specialty is ikinari (いきなり) — whole bonito eaten raw as sashimi with the freshness of that day's catch. The traditional Tosa drinking culture is inseparable from katsuo: the sawachi (皿鉢 — large shared platter) presentation places sashimi, tataki, noodles, and prepared vegetables on a single spectacular communal plate.