Painting the different sides of Setouchi

Culinary art on show

A 60-minute ferry ride will transfer visitors from Naoshima's Miyanoura Port to Teshima's Karato Port, where Shohei Watarai has been making Sanuki Udon for almost 10 years.

There are many types of Udon-a type of thick, wheat flour noodle-but perhaps the most well-known one, both in Japan and abroad, is Sanuki Udon from Kagawa prefecture, an area that boasts the highest Udon consumption rate in Japan.

"In Japan, many prefectures have their own type of regional Udon and they differ in thickness, shape and preparation. The Sanuki Udon is unique because it's square cut, firm and supple," Watarai explains while adjusting a twisted white bandana wrapped around his forehead.

Perfect hot, cold, or anywhere in between, Watarai's narrow restaurant serves only Udon, at different temperatures, with a bowl of broth.

According to Watarai, he learned to cook Udon almost the same way as when it was first introduced to the country by Japanese monk, Kukai, who returned with the recipe from Tang Dynasty (618-907) China.

"As an Udon cook, the most important thing is to keep the original taste of the noodle, so I barely add anything into my cooking, just a few green onions on top," Watarai says, noting that he wants more people to experience Setouchi's culinary art, as well its sculptures and paintings.