Tsuyama Hormone Udon is a local B-class gourmet food in Okayama. Cheap, voluminous and fresh, Tsuyama Hormone Udon is popular among locals.

Tsuyama Hormone Udon became known nationwide after winning third place in the B-1 Grand Prix in 2009 and second place in the B-1 Grand Prix in 2011.

Let's explore the characteristics and history of Tsuyama hormone udon.

Characteristics of Tsuyama Hormone Udon

Tsuyama Horumon Udon is a teppanyaki dish where fresh horumon, vegetables, and udon noodles are stir-fried in a rich sauce made from miso and soy sauce. It is served at teppanyaki restaurants such as okonomiyaki and yakiniku restaurants. Each restaurant creates its own unique flavor through trial and error, making sauces that go well with the horumon and considering the balance with the vegetables.

Hormones are rich in nutrients such as iron, calcium, and vitamins, and go perfectly with noodle dishes. Hormones are generally small and large intestines, but the hormones used in Tsuyama Hormon Udon can also include stomachs, kidneys, hearts, and uteruses.

The sizzling sound of Tsuyama horumon udon being cooked on the hot plate and the fragrant smell when it is served are irresistible. The soft and juicy horumon melts in your mouth. There is no odor that is typical of horumon. The udon noodles mixed with the horumon fat and sauce are exquisite.

Tsuyama Hormone Udon uses about 80g of horumon per serving. It also contains vegetables such as cabbage, bean sprouts, and green onions, making it a hearty and satisfying meal. The chewy udon noodles, horumon, fresh vegetables, and unique texture are also major attractions of Tsuyama Hormone Udon.

The hearty Tsuyama Hormone Udon goes perfectly with beer. It is popular as a stamina dish during the hot summer months, and as a way to warm yourself up around the hot plate during the cold winter months.

The history of Tsuyama horumon udon

Why is horumon udon so popular in Okayama? The Tsuyama region in the northern part of Okayama Prefecture has a temperature suitable for grazing beef cattle, and has long been a distribution center for cattle and horses. There are records that a cattle and horse market was held in Tsuyama in 705 AD.

In Japan, eating meat was prohibited until the Meiji era, but Tsuyama, along with Hikone city in Shiga prefecture, was allowed to practice "yojogui," which means "eating as medicine" or "eating for health."

In Tsuyama, where beef was easily available, horumon became a staple at teppanyaki and yakiniku restaurants. Eventually, udon noodles began to be added to the final dish, and Tsuyama horumon udon was born.

Even now, Tsuyama City has a highly-skilled slaughterhouse, providing an environment that allows it to provide fresh horumon. In Tsuyama, the horumon is washed and ready for consumption within 10 minutes of the cow entering the processing line. For this reason, Tsuyama horumon has a reputation for being odorless and delicious.

Tsuyama Hormone Udon is a local B-class gourmet dish unique to Tsuyama, a region known for its advanced meat processing techniques.

Okayama Tourism Information

There are many tourist spots in Okayama, but the one I recommend is the Hiruzen Plateau. It is a popular tourist spot close to Tsuyama.

The Hiruzen Plateau, located at an altitude of 500 to 600 meters, is one of the most popular resort areas in western Japan. You can relax by watching the cute Jersey cows grazing in the pastures.

In the vast natural surroundings, there are plenty of leisure facilities where you can enjoy cycling, barbecues, camping, and other activities, as well as amusement parks, hot springs, and other tourist attractions. You can enjoy it throughout the year, as a summer resort and a ski resort in the winter.

Hiruzen Jersey Land

At Hiruzen Jersey Land, you can interact with Jersey cows. It is recommended for those who want to spend a relaxing time surrounded by nature. There are also plenty of delicious gourmet foods such as ice cream and yogurt made with Jersey milk, Jersey beef diced steak, and cheese fondue.

Hiruzen Horse Park

You can enjoy horse riding at Hiruzen Horse Park. It is popular with families because you can feed the horses, lead them, and take them for a mini ride. Of course, you can also get a license. There is also an indoor riding arena, so you can use it without worry even on rainy days.

Hiruzen Winery

Hiruzen Winery cultivates wild grapes, a species that is indigenous to Japan and not found in Europe, and is dedicated to making wine. In addition to wine, they also produce and sell jams and juices. Wine tasting is available, so you can take your time to find your favorite flavor.

How to get to Okayama

There are various ways to get to Okayama. Here are some recommended ways to get there. Travel time may vary depending on the season, weather, etc.

If you are heading to Okayama from Tokyo, we recommend flying. It takes about 1 hour and 15 minutes from Haneda Airport to Okayama Momotaro Airport. From Sapporo and Okinawa, it takes about 2 hours by plane. From Okayama Momotaro Airport to Tsuyama Station, it takes about 1 hour by rental car.

It takes approximately 3 hours from Kyoto Station, Osaka Station, Nagoya Station, or Hakata Station to Tsuyama Station.

We also recommend taking a leisurely drive to Okayama. Find the best way to get there.

Location of Tsuyama City, Okayama Prefecture

summary

Tsuyama Hormone Udon is a dish where you can eat lots of fresh and delicious horumon. Many people become addicted after trying it once, and some even travel from outside the prefecture to eat Tsuyama Hormone Udon.

Each restaurant uses different offal and seasonings, so finding a restaurant that suits your taste is one of the joys of eating Tsuyama Offal Udon. For those who want to compare different dishes, there is also a handy Tsuyama Offal Udon Eating Map.

If you visit Okayama, be sure to try Tsuyama Hormone Udon.

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