For centuries, wheat noodles known as udon have been popular in Japan, especially in Kagawa, Shikoku Island. Michael Rivas explores Kagawa, finding out all about Sanuki udon and other local food products, and meeting the local people. He visits a restaurant in the mountains that still prepares noodles in the traditional way, with a uniquely firm, chewy texture. He visits a traditional warehouse that has been in business for over 200 years. He is shown how soy sauce is fermented in the traditional way in massive wooden barrels. Michael is invited to an udon party in a private home. He tries his hand at making the noodles, and sees first-hand how important udon is in the life of the local community.