Udon noodles are enjoyed for their smooth texture and variety. Each region in Japan has its own unique style of udon, with differences in noodle thickness, compatibility with soup, and toppings.

In this article, we will introduce local udon noodles from all over Japan, exploring the appeal of each region's specialty udon, including their flavors and characteristics.

Japan's local udon noodles and their characteristics

From here, we will introduce you to Japan's local udon noodles and their characteristics.

Heavy Snow Udon Hokkaido

Gosetsu Udon can be enjoyed at a hotel restaurant in the center of Kutchan Town, Niseko, Hokkaido. It features soft, chewy, and translucent white noodles.

This udon is made with Danshaku potatoes, a specialty of Kutchan Town, and is chewy, smooth to the touch, and has a light aftertaste.

Inaniwa Udon Akita Prefecture

Inaniwa udon, with its smooth texture and silky feel down the throat, is a specialty of Akita with a history of about 350 years. The moment you bite into it, you'll notice a smooth, silky texture, and the slightly thin, flat noodles have a firm texture.

It is said that the firmness of the dough is enhanced by aging it for 3 to 4 days.

Ankake Udon (Thick Udon Noodles) Iwate Prefecture

Ankake udon has been eaten as a winter delicacy since the early Showa period in the Esashi region of central-southern Iwate Prefecture. It is served over boiled udon noodles in a soy sauce-based sauce with a Japanese dashi flavor.

Topped with shiitake mushrooms, kamaboko (fish cake), eggs, and more, this is a nostalgic local udon noodle dish that can be enjoyed regardless of the season.

Hippie Udon Yamagata Prefecture

Pulling noodles directly from the boiling pot is how Pippari Udon is enjoyed. It is said that Pippari Udon originated in the Tozawa district of Murayama City, Yamagata Prefecture, where people would bring preserved dried noodles, canned goods, and natto (fermented soybeans) during the cold season and eat them dipped in a special dipping sauce.

The dipping sauce is a mixture of natto, canned mackerel, green onions, soy sauce, etc., and can be freely adapted.

Ear Udon Tochigi Prefecture

This is a local udon noodle dish from Senba, Sano City, Tochigi Prefecture. It is said to have been named after its resemblance to the shape of an ear.

It is customary to make them at the end of the year and eat them on New Year's Day, and by eating ears at the beginning of the year, people pray for a good year and that they will be free from bad things throughout the year.

Mizusawa Udon Gunma Prefecture

Mizusawa udon is characterized by its smooth texture and clear luster. A specialty of Shibukawa City, Gunma Prefecture, the noodles are slightly thick. It is said to have originated during the Azuchi-Momoyama period, when udon noodles made from local wheat and Mizusawa spring water were served to hot spring visitors and pilgrims.

This delicious treat, made using only carefully selected wheat, water, and salt, has a history dating back over 400 years.

Himokawa Udon Gunma Prefecture

These wide noodles are a traditional dish from the Kiriuchi region of Gunma. Depending on the restaurant, they can be over 10cm wide. However, they are very thin, with a smooth texture and a firm texture that belies their appearance. They are served neatly folded and are then dipped in the dipping sauce.

Tatebayashi Udon Gunma Prefecture

Tatebayashi udon has a rich wheat flavor and is glossy and smooth. Tatebayashi City, where underground water from Mount Akagi flows, is also known as the "city of water," and because it produces high-quality wheat, there has long been a culture of making and eating udon noodles.

It is characterized by using "Hyakunen Wheat" wheat from Oura-Tatebayashi, and its specialty is Kamatama Udon, which allows you to directly taste the freshness of the noodles.

Musashino Udon Tokyo and Saitama Prefecture

Musashino udon, with its thick, chewy noodles, is a type of udon that originates in the Tama region of Tokyo and western Saitama. It is characterized by the addition of meat to a warm bonito-flavored soy sauce broth, and the cold udon noodles topped with boiled vegetables called kate.

Kazo Udon Saitama Prefecture

Kazo udon is said to have originated about 300 years ago, when udon noodles were made and served to worshippers at the boat dock on the Tone River and at Soganji Temple in the city. By repeating the processes unique to hand-made udon, such as "stomping" and "resting," the noodles are given a firm texture and a smooth texture.

Kumagaya Udon Saitama Prefecture

Kumagaya udon is made locally using over 50% wheat grown in Kumagaya. The wheat used includes varieties such as "Sato no Sora," "Aya Hikari," and "Norin 61." "Sato no Sora" does not stretch easily over time, while "Aya Hikari" produces udon noodles with a springy and smooth texture.

Each type of wheat is slightly different, with "Norin 61" having a good flavor and just the right firmness to allow the soup to soak in easily.

Cold Udon Noodles Saitama Prefecture

Saitama Prefecture's chilled udon noodles are a popular meal to have between busy farm work. Made with miso, which is rich in protein and salt, and with vegetables such as cucumber, shiso leaves, and myoga ginger, this dish is a refreshing staple for farmers, even on hot days.

Yoshida Udon, Yamanashi Prefecture

Yoshida udon is characterized by its surprisingly firm, chewy, and thick noodles. Served with a miso or soy sauce-based broth, it is a local dish of the Yoshida area.

After cooling it in cold water, it is sometimes topped with dashi stock made from dried sardines or bonito flakes, miso, or soy sauce, and topped with steamed cabbage and sweet and spicy stewed horse meat.

Himi Udon Toyama Prefecture

Himi udon is a local dish from Himi City, Toyama Prefecture. Made without oil, the noodles are repeatedly stretched by hand, resulting in thin, yet firm noodles with a chewy texture similar to mochi rice cakes, and a smooth texture. They can be eaten in a zaru (cold udon) style, kamaage (deep-fried udon), or kake udon (soup topped with udon noodles).

Miso-stewed udon noodles, Aichi Prefecture

Udonbo Ikkyu Miso Stew Set Mealhttps ://tenposstar.com/ja/merchant/663ad6c35bda7

Miso-nikomi udon is made by simmering chewy udon noodles in a rich, flavorful soup made with Hatcho miso. The noodles are made without salt, using only flour and water, and are characterized by their ability to stay firm even when simmered.

Because it is cooked in a clay pot, it retains heat well and can be eaten piping hot. The texture of the udon changes between the beginning and end of cooking, which is one of the best parts of misonikomi udon.

Ise Udon, Mie Prefecture

Ise udon is characterized by thick, soft noodles and a dark broth based on tamari soy sauce. It may seem like it has a strong salty taste, but it also has a bonito flavor that gives it a mild taste.

Sanuki udon is the soul food of the people of Ise and can be easily purchased at supermarkets. It is much thicker than regular udon noodles, so it is sold pre-boiled.

Kasu Udon Osaka Prefecture

Kasu udon is a local dish that has been eaten in the Minamikawachi region of Osaka. Kasu is made by deep-frying beef small intestines (horumon) to remove excess moisture, and is also known as abura kasu. It is characterized by a crispy, fragrant exterior and a uniquely chewy texture within. The concentrated umami flavor of the kasu permeates the broth, adding a great depth to the flavor.

Hormone Yakiudon Hyogo Prefecture

Hormone Yakiudon originated in Sayo City, Hyogo Prefecture. It is a teppan dish in which offal, vegetables, and udon noodles are grilled on a hot plate and served with a special dipping sauce. It is said that the origins of hormone yakiudon lie in the fact that Sayo City was once a thriving livestock and meat industry, and so offal and vegetables, which were readily available in the city, were grilled and eaten together with udon noodles.

Plum Udon Wakayama Prefecture

Ume udon is made with ripe Kishu Nankou plums kneaded into the noodles. The pale pink noodles release a soft plum aroma when boiled, resulting in a mild, non-acidic udon. Characterized by a firm, chewy texture and smooth texture, it can be topped with green shiso leaves, pickled plums, wakame seaweed, bonito flakes, or kamaboko fish paste.

Tsuyama Hormone Udon Okayama Prefecture

Tsuyama Hormone Udon is made with various cuts of offal, coated in miso and soy sauce and grilled. Tsuyama's offal has no odor, and the area is famous for being a place where you can get fresh offal, thanks to its thriving butchering industry. We also recommend squeezing yuzu juice over the dish to your liking.

Naruto Udon Tokushima Prefecture

Naruto udon is characterized by its thin, soft, and uneven noodles. It is also known as "Naruchuru Udon." The appeal of Naruto udon lies in its gentle flavor, never getting old, with a light broth made from dried sardines and simple toppings such as chopped fried tofu and green onions.

In Naruto City, which once flourished as a salt field area, it was apparently popular as a quick meal to eat between work hours.

Thin Udon Noodles Hiroshima Prefecture

Thin udon noodles, about 3 to 4 mm thick, were first made in Kure City, Hiroshima Prefecture, to be served to people working at sea who had limited time and wanted to be able to eat them quickly and deliciously. They have a soft texture and absorb the broth well.

These thin udon noodles, packed with ingredients such as large pieces of tempura, sweet and spicy meat, and spring onions, can be eaten quickly and are still loved by locals.

Sanuki Udon Kagawa Prefecture

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Sanuki udon has a chewy texture and a smooth feel. The noodles are made using a method called "ashibumi" (foot-stomping), which gives them elasticity and firmness. There are various ways to eat udon, such as kake udon, bukkake udon, zaru udon, and kamaage udon, but bukkake udon is the most classic way to eat it.

It's also delicious topped with green onions, tempura flakes, or grated daikon radish.

Hakata Udon Fukuoka Prefecture

Hakata udon is characterized by its soft, chewy noodles. It is served with a light, sweet broth based on dried sardines. Its mild flavor makes it perfect for lunch, a light meal, or as a finishing touch after drinking alcohol.

Hakata udon toppings include fried burdock root "goboten" and round tempura "maruten," which are not found in other regions.

Goto Udon Nagasaki Prefecture

Goto udon is made by stretching and bundling a rod-shaped dough between two chopsticks to create thin, string-like noodles. Despite their thinness, the noodles are characterized by their firmness and smooth texture. Coating the noodles with camellia oil, a local product of the island, prevents them from stretching and apparently contributes to their firmness.

The soup stock, made from flying fish grilled over charcoal and then dried, goes perfectly with Goto udon.

Fish Udon Miyazaki Prefecture

Fish udon is a local dish from Nichinan City, a fishing town. During the war and postwar period, when food was scarce, fish udon was made using the abundant fish that was available. Originally, it was made only from fish paste, but recently, the fish paste has been mixed with eggs, salt, and a small amount of potato starch or wheat flour.

The udon noodles bring out the flavor of the fish, so simply adding a little soy sauce to the cooking water will create a flavorful soup.

summary

This time we introduced local udon noodles from all over Japan. Each region has its own unique udon noodles, and there are many variations in toppings and soups.

When you are traveling or on a business trip, why not try some local udon that can only be found in that area?

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