{"id":5446,"date":"2025-11-07T10:12:24","date_gmt":"2025-11-07T01:12:24","guid":{"rendered":"https:\/\/www.ag.kagawa-u.ac.jp\/english\/?p=5446"},"modified":"2026-01-27T09:34:42","modified_gmt":"2026-01-27T00:34:42","slug":"event-report-talking-about-wheat-sanuki-udon-and-mammas-pasta","status":"publish","type":"post","link":"https:\/\/www.ag.kagawa-u.ac.jp\/english\/event-report-talking-about-wheat-sanuki-udon-and-mammas-pasta\/","title":{"rendered":"Event Report:\u00a0Talking About Wheat \u2014 \u201cSanuki Udon and Mamma\u2019s Pasta\u201d"},"content":{"rendered":"\n

On November 4, 2025<\/strong>, the Faculty of Agriculture hosted a special event titled \u201cTalking About Wheat: Sanuki Udon and Mamma\u2019s Pasta.\u201d<\/em> We invited Agri Chef Enzo Barbieri<\/strong>, recognized as one of the leading figures in traditional Southern Italian (Calabrian) cuisine.<\/p>\n\n\n\n

This event was held as the opening program of \u201cShio-Tsunagi AmiciAlici 2025 Autumn\u201d<\/strong> (November 4\u20136), organized by the Ibukijima Project<\/em>.<\/p>\n\n\n\n

\n
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Sanuki Udon\u2022Mamma\u2019s Pasta<\/figcaption><\/figure>\n\n\n\n
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Sanuki Udon\u2022Mamma\u2019s Pasta<\/figcaption><\/figure>\n\n\n\n
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Sanuki Udon\u2022Mamma\u2019s Pasta<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

About Agri Chef Enzo Barbieri<\/h3>\n\n\n\n

Chef Barbieri\u2019s family-run farm holds official BIO (organic agriculture) certification<\/strong>, producing vegetables, fruits, and olive oil. He practices strict farm-to-table<\/em> cooking, using local products to create cuisine that reflects the blessings of the region. His restaurant is widely praised at international gastronomy festivals and cultural exchange events, and is often called \u201cthe Temple of Calabrian Gastronomy.\u201d<\/strong><\/p>\n\n\n\n

Udon & Pasta Workshop<\/h3>\n\n\n\n

The workshop began with a presentation by three students from the Faculty of Agriculture, who introduced how to make Sanuki udon<\/em> in English<\/strong> using slides. These students have previously demonstrated udon making overseas as part of the university\u2019s international training programs, under the guidance of language instructors Professor Lutes<\/strong> and Lecturer Khalife<\/strong>.<\/p>\n\n\n\n

Next,\u00a0Professor Okuda<\/strong>, whose research focuses on vegetable horticulture, gave a talk titled\u00a0\u201cThe richness of udon culture lies in its toppings and condiments.\u201d<\/em>\u00a0He explained how condiments such as green onion, ginger, and grated daikon not only enhance flavor and aroma but may also provide health benefits. Following this,\u00a0Professor Takamura<\/strong> introduced\u00a0\u201cKagawa Hontaka,\u201d<\/em>\u00a0a traditional local chili pepper variety, which drew enthusiastic questions from Chef Barbieri.<\/p>\n\n\n\n

After the presentations, participants\u2014including faculty members and students\u2014experienced udon making<\/strong> under the instruction of Assistant Professor Mizuta<\/strong>, who studies wheat in the Faculty of Agriculture. In the faculty\u2019s \u201cUdon Studies\u201d course, many students have hands-on practice, but the highlight was the traditional foot-kneading technique<\/strong>, which surprised Chef Barbieri and his wife\u2014yet they fully enjoyed the experience.<\/p>\n\n\n\n

Pasta Demonstration by Chef Barbieri<\/h3>\n\n\n\n

After tasting the udon, everyone moved on to the long-awaited pasta demonstration<\/strong> by Chef Barbieri and his wife. With impressive skill, he shaped the dough into pasta while guiding students through the process. Although the students initially struggled, they quickly improved with hands-on support.<\/p>\n\n\n\n

For seasoning, Chef Barbieri used anchovy powder and olive oil<\/strong>, resulting in a remarkably flavorful dish.<\/p>\n\n\n\n

Shared Food Culture<\/h3>\n\n\n\n

Wheat and dried anchovy (iriko<\/em>)\u2014important ingredients in both Fuscaldo, Italy<\/strong>, and Kagawa, Japan<\/strong>\u2014revealed unexpected cultural similarities. The philosophy of using local ingredients and valuing regional food traditions<\/em> is shared both by Chef Barbieri and by faculty and students in our agriculture programs.<\/p>\n\n\n\n

Thanks to this meaningful exchange, the event became a valuable and unforgettable learning experience for the students.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\n
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Sanuki Udon\u2022Mamma\u2019s Pasta<\/figcaption><\/figure>\n\n\n\n
\"\"<\/a>
Sanuki Udon\u2022Mamma\u2019s Pasta<\/figcaption><\/figure>\n\n\n\n
\"\"<\/a>
Sanuki Udon\u2022Mamma\u2019s Pasta<\/figcaption><\/figure>\n\n\n\n
\"\"<\/a>
Sanuki Udon\u2022Mamma\u2019s Pasta<\/figcaption><\/figure>\n\n\n\n
\"\"<\/a>
Sanuki Udon\u2022Mamma\u2019s Pasta<\/figcaption><\/figure>\n<\/figure>\n\n\n\n
\"\"<\/a>
Sanuki Udon\u2022Mamma\u2019s Pasta<\/figcaption><\/figure>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

On November 4, 2025, the Faculty of Agriculture hosted a special event titled \u201cTalking About Wheat: Sanuki Udon and Mamma\u2019s Pasta.\u201d We invited Agri 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