“Udon” is one of the most popular foods among Japanese people, with its smooth texture that goes down smoothly and makes you feel full. Japanese handmade udon restaurants are very popular overseas as well. Udon is made by kneading wheat flour with water and processing it into noodles. There are many types of thickness, but the chewy texture and firmness of the noodles make it a popular food. Udon is written in Kanji as “饂飩” , but it is usually written in hiragana as “うどん”. Thin noodles such as “hiyamugi” and “somen” and flat noodles such as “kishimen” are also types of udon.
The history of “udon” is older than that of soba noodles, and it is the noodle dish that has been loved the longest in Japan. Today, the food culture of udon is widespread throughout Japan, especially in Kagawa Prefecture, which is famous for its Sanuki udon. Then, how did udon come to be? Let’s take a look at its history.
Originally, udon was eaten as a substitute when rice was hard to harvest, and in the Nara period (710-794), the origin of the word “udon,” “konton,” which was made by kneading and rolling wheat, was introduced from China.
It was customary to serve it not only as a substitute food, but also during celebrations. Eventually, people began to eat it in hot soup, and called it “onton”. It is said that the word “onton” was later changed to”unton” and finally, to”udon”.
In the Kamakura period (1185-1333), flour milling techniques using water mills were introduced from China, and flour food culture began to spread. Not only udon noodles, but also soba noodles and buns began to be made. In the Edo period (1603-1868), udon became the noodle we know today, and the general public began to eat it as well. The first udon soup with soy sauce and bonito broth is said to have been made around 1688-1704, when soy sauce began to spread. Later, in the mid to late Edo period, a larger variety of types of udon was created, including udon with tempura, egg, and duck nanban.
Today, udon has become such an indispensable part of Japan’s food culture that there are many local udon dishes throughout the country.
Every year, July 2nd is called “Udon Day”.
In the Sanuki region of Kagawa Prefecture, there has long been a custom of serving udon to the people who came to help plant rice at the end of the rice planting season. Since the end of rice planting was around the time of called “hangeshou” (the 11th day after the summer solstice, around July 2), the Sanuki Udon Cooperative Association designated July 2 as “Udon Day.
Kake udon is a way of eating by putting udon in a bowl and pouring hot soup into it. The soup is also made to be drunk, so it is a little light in flavor. You can add condiments such as green onions, ginger, or tenkasu to change the taste. It is also sometimes served with tempura as toppings. Udon noodles soaked in warm soup will get soggy over time, so it is more of a menu to eat quickly when you are short on time.
Boiled udon noodles are chilled in cold water and placed in a bowl or a zaru strainer. It is often served with a thick broth, as the noodles are dipped in the separately prepared broth. In many cases, condiments are also available, but it is recommended to eat udon and soup alone at first. If you eat the udon without dipping the entire bowl in the sauce, the first part of the udon that enters your mouth is the part without the sauce, so you can fully enjoy the original taste of the udon.
Bukkake udon is a type of cold udon that is served in a bowl with well-chilled udon, dipping soup, and ingredients such as grated radish and green onion. You mix the soup with the udon as you eat, so that the taste in your mouth is even. The ingredients vary from store to store, and many places add egg or bonito flakes.
Kitsune udon is a way to eat topped with sweetened fried tofu in warm soup. In most cases, a large piece of fried tofu is placed on top, but some restaurants serve it after chopping it into small pieces to make it easier to eat.
As the name suggests, niku udon is udon with a lot of meat(niku) on top. Most of them use pork and are usually served hot, but there are also cold noodles for summer. It is popular among men because of its large volume.
Chikara Udon is hot udon with grilled rice cake on top. It is often topped with green onions, spinach, and kamaboko (“fish paste loaf”), making it a very satisfying dish that easily fills your stomach.
Curry udon is a type of udon served in a warm curry-flavored soup. At home, leftover curry with broth is often simmered with udon noodles. On the other hand, in some restaurants, curry soup stock is dissolved in regular soup to make the soup, and the soup is then finished in the same way as Kake Udon. The former has the advantage of allowing you to taste the noodles well soaked in the curry soup, while the latter can be served without losing the firmness and chewiness of the udon.
If you want to eat inexpensive, but delicious udon, then you should definitely visit Kagawa Prefecture.
Kagawa Prefecture is also known as “Udon Prefecture”, and there are many delicious udon shops.
Akita Prefecture specialty “Inaniwa Udon”
Inaniwa udon, made in the Inaniwa district of Yuzawa City, Akita Prefecture, is a type of hand-stretched udon with a history of about 350 years. It is said that it began in the early Edo period when Ichibei Sato began making dried udon noodles using locally produced flour. At that time, it was known as a high-quality noodle that was even presented to the lord of the Satake clan.
Miyazaki specialty “Kamaage Udon”
Goto Udon, a specialty of the Goto Islands in Nagasaki Prefecture
Nagoya specialty “Kishimen”
Nagoya specialty “Miso stew udon”
Saitama Prefecture specialty “Musashino Udon”
Musashino udon is a local dish that originated in the western part of Saitama Prefecture and the Tama area of Tokyo. It is said that in the Musashino Plateau during the Edo period, it was customary for each household to make udon noodles as an celebratory meal on special occasions.
Musashino udon is characterized by its hand-made noodles that are chewy and thick. It is also commonly eaten with dipping sauce, which is often made with plenty of local vegetables.
Don’t you think that you have to go to a restaurant to eat udon? Udon can be easily made at home as long as you can prepare enough ingredients. This may be a good opportunity for your family to experience Japanese food.
Udon has been loved by the Japanese people for centuries. There are various types and ways of eating udon, and each region has its own characteristics. Kagawa Prefecture, in particular, is known as Udon Prefecture, where you can enjoy the real Japanese udon. Udon is made by kneading wheat flour with water and processing it into noodles, so you can prepare the ingredients at home with your family. Why don’t you give it a try?
Contents
- Where did udon originate?
- In Japan, there is “Udon Day”
- Introducing the types of udon
- Let’s eat udon in Kagawa Prefecture, the “Udon Prefecture”
- Introducing local udon noodles that are famous in Japan outside of Kagawa Prefecture
- Let’s make homemade udon noodles
- Let’s eat udon and experience Japanese culture
Where did udon originate?
The history of “udon” is older than that of soba noodles, and it is the noodle dish that has been loved the longest in Japan. Today, the food culture of udon is widespread throughout Japan, especially in Kagawa Prefecture, which is famous for its Sanuki udon. Then, how did udon come to be? Let’s take a look at its history.
Originally, udon was eaten as a substitute when rice was hard to harvest, and in the Nara period (710-794), the origin of the word “udon,” “konton,” which was made by kneading and rolling wheat, was introduced from China.
It was customary to serve it not only as a substitute food, but also during celebrations. Eventually, people began to eat it in hot soup, and called it “onton”. It is said that the word “onton” was later changed to”unton” and finally, to”udon”.
In the Kamakura period (1185-1333), flour milling techniques using water mills were introduced from China, and flour food culture began to spread. Not only udon noodles, but also soba noodles and buns began to be made. In the Edo period (1603-1868), udon became the noodle we know today, and the general public began to eat it as well. The first udon soup with soy sauce and bonito broth is said to have been made around 1688-1704, when soy sauce began to spread. Later, in the mid to late Edo period, a larger variety of types of udon was created, including udon with tempura, egg, and duck nanban.
Today, udon has become such an indispensable part of Japan’s food culture that there are many local udon dishes throughout the country.
In Japan, there is “Udon Day”
Every year, July 2nd is called “Udon Day”.
In the Sanuki region of Kagawa Prefecture, there has long been a custom of serving udon to the people who came to help plant rice at the end of the rice planting season. Since the end of rice planting was around the time of called “hangeshou” (the 11th day after the summer solstice, around July 2), the Sanuki Udon Cooperative Association designated July 2 as “Udon Day.
Introducing the types of udon
Since udon is light and has a taste that you will never get tired of, you can enjoy it in many different ways. Here are some of the typical ways Japanese people eat it.Kake Udon
Kake udon is a way of eating by putting udon in a bowl and pouring hot soup into it. The soup is also made to be drunk, so it is a little light in flavor. You can add condiments such as green onions, ginger, or tenkasu to change the taste. It is also sometimes served with tempura as toppings. Udon noodles soaked in warm soup will get soggy over time, so it is more of a menu to eat quickly when you are short on time.
Zaru Udon
Boiled udon noodles are chilled in cold water and placed in a bowl or a zaru strainer. It is often served with a thick broth, as the noodles are dipped in the separately prepared broth. In many cases, condiments are also available, but it is recommended to eat udon and soup alone at first. If you eat the udon without dipping the entire bowl in the sauce, the first part of the udon that enters your mouth is the part without the sauce, so you can fully enjoy the original taste of the udon.
Bukkake Udon
Bukkake udon is a type of cold udon that is served in a bowl with well-chilled udon, dipping soup, and ingredients such as grated radish and green onion. You mix the soup with the udon as you eat, so that the taste in your mouth is even. The ingredients vary from store to store, and many places add egg or bonito flakes.
Kitsune Udon
Kitsune udon is a way to eat topped with sweetened fried tofu in warm soup. In most cases, a large piece of fried tofu is placed on top, but some restaurants serve it after chopping it into small pieces to make it easier to eat.
Niku Udon
As the name suggests, niku udon is udon with a lot of meat(niku) on top. Most of them use pork and are usually served hot, but there are also cold noodles for summer. It is popular among men because of its large volume.
Chikara Udon
Chikara Udon is hot udon with grilled rice cake on top. It is often topped with green onions, spinach, and kamaboko (“fish paste loaf”), making it a very satisfying dish that easily fills your stomach.
Curry Udon
Curry udon is a type of udon served in a warm curry-flavored soup. At home, leftover curry with broth is often simmered with udon noodles. On the other hand, in some restaurants, curry soup stock is dissolved in regular soup to make the soup, and the soup is then finished in the same way as Kake Udon. The former has the advantage of allowing you to taste the noodles well soaked in the curry soup, while the latter can be served without losing the firmness and chewiness of the udon.
Let’s eat udon in Kagawa Prefecture, the “Udon Prefecture”
If you want to eat inexpensive, but delicious udon, then you should definitely visit Kagawa Prefecture.
Kagawa Prefecture is also known as “Udon Prefecture”, and there are many delicious udon shops.
The popular chain restaurant “Kogane Seimenjo Takase-ten”
Kogane Seimenjo is a popular chain of udon shops that operates in Kagawa, Okayama, and Kanto area, with its wide variety of toppings being one of the reasons for its popularity. Many of the stores are franchises, and each store has slightly different business hours and menus. At lunchtime, the restaurant is popular with businesspersons, families, and high school students from the neighborhood, who line up to get in. The udon has a moderate chewiness and softness, making it easy to eat. They use 100% Japanese domestic wheat flour in order to stick to the best taste.“Kirai-tei”, where you can enjoy local cuisine
A small bowl of Kake Udon is normally 220 yen, but from 6:00 to 9:00 a.m., the price is 160 yen. The udon has a wonderfully smooth texture that goes down very smoothly. Kireitei also serves “mossomeshi” (140 yen including tax), which is rice with fried tofu and konnyaku. This is a taste of the local cuisine of this area.“Uesugi Shokuhin”, the oldest among the old udon shops
Uesugi Shokuhin is an udon noodle shop with a long history. The appeal of their udon noodles is great chewiness. Founded in 1907, Uesugi Shokuhin was originally a retail store selling udon noodles and other daily necessities, but around 2000, they opened a diner and started serving freshly boiled udon directly to customers. Since it was featured in the popular Japanese movie “UDON” (2006), it now attracts not only regular customers but also many tourists.Introducing local udon noodles that are famous in Japan outside of Kagawa Prefecture
Akita Prefecture specialty “Inaniwa Udon”
Inaniwa udon, made in the Inaniwa district of Yuzawa City, Akita Prefecture, is a type of hand-stretched udon with a history of about 350 years. It is said that it began in the early Edo period when Ichibei Sato began making dried udon noodles using locally produced flour. At that time, it was known as a high-quality noodle that was even presented to the lord of the Satake clan.
Features
Inaniwa udon is characterized by thin and flat noodles. You can enjoy the chewy and smooth taste. In addition, it has a rich and elegant flavor that is unique to wheat flour.how to eat
Inaniwa udon can be enjoyed cold or hot. In addition to the standard “kake udon”, you can enjoy various arrangements such as “duke soup udon” and “curry udon.”Miyazaki specialty “Kamaage Udon”
history and tradition
Kamaage udon in Miyazaki Prefecture is said to have spread from the late Edo period to the Meiji period. At the time, Miyazaki Prefecture had many immigrants from Shikoku, who brought their udon culture with them. Unlike Sanuki udon, Miyazaki’s kamaage udon is characterized by its soft noodles and gentle flavor.Features
Miyazaki’s kamaage udon has the following characteristics. ・Soft noodles: The dough is kneaded with flour, salt and water, and then boiled in a pot. It takes less time to boil and is softer than Sanuki udon. ・Gentle taste: The dipping sauce is made from kelp and bonito flakes and has a light and elegant taste. ・Toppings: Standard toppings include green onions, tenkasu, and lemon.how to eat
1．Remove the noodles from the pot and wash them lightly with water. 2．Dip the noodles in the dipping sauce and eat as is. 3．If you like, top with green onions, tenkasu, lemon, etc.Goto Udon, a specialty of the Goto Islands in Nagasaki Prefecture
history and tradition
Goto udon is a type of hand-stretched udon that is traditionally made in the Goto Islands, Nagasaki Prefecture. It has a long history and is said to have been eaten since the Kamakura period. At that time, it was considered a valuable food and was offered to samurai and monks.Features
Goto udon has the following characteristics. ・Thin noodles: Made using the hand-stretched method, Goto udon is extremely thin and looks like somen noodles. ・Strong body: By kneading camellia oil into the flour, we have achieved a strong body and smooth texture. ・Elegant taste: It has an elegant taste with a slight camellia oil flavor.how to eat
Goto udon can be enjoyed cold or hot. ・Chilled: Goto udon noodles are soaked in cold water and eaten with a dipping sauce such as dashi soy sauce or sesame sauce. ・Warm: Eat warm in a pot or as miso stew udon.Nagoya specialty “Kishimen”
history and tradition
Kishimen is a type of udon that is characterized by wide, flat noodles. It is popular throughout the Tokai region, mainly in Nagoya City, Aichi Prefecture. Its origins date back to the Edo period, when it was called “Korokishimen.” Later, during the Meiji period, it was influenced by Goishimen, which was introduced from China, and came to be known as Kishimen.Features
Kishimen has the following characteristics. ・Wide and flat noodles: It is characterized by flat noodles that are about 1 mm thick and 7 to 8 mm wide. ・Smooth texture: Kneading the flour thoroughly and rolling it out into thin noodles creates a smooth texture. ・Gentle taste: The soup is based on dashi stock made from bonito flakes and kelp, and has a light and elegant taste.how to eat
Kishimen comes in hot and cold varieties. ・Warm kishimen: Eat with dipping sauce, like kake-udon. Standard ingredients include green onions, tenkasu, and fried kitsune. ・Cold kishimen: Eat kishimen noodles soaked in cold water and poured with dipping sauce. It has a refreshing taste that is perfect for summer.Nagoya specialty
In Nagoya, kishimen is popular as a soul food. Inside Nagoya Station, there are standing restaurants specializing in kishimen, which are loved by many people. Also, many coffee shops in Nagoya offer kishimen as part of their morning menu.Nagoya specialty “Miso stew udon”
history and tradition
Miso nikomi udon is a local dish that is popular in Aichi Prefecture, which is centered around Nagoya City. Its origins date back to the late Edo period, when a dish called “miso nikomi” was eaten, in which udon noodles were simmered with miso and other ingredients. Later, it was influenced by “Nikomi Udon” that was introduced from China during the Meiji period, and came to be called “Miso Nikomi Udon” today.Features
Miso stewed udon has the following characteristics. ・Rich miso soup based on Hatcho miso: A rich and rich miso soup based on red miso called Hatcho miso. ・Thick and chewy udon noodles: We use thick and chewy udon noodles. ・Ingredients: Typical ingredients include chicken, green onions, fried tofu, and eggs.how to eat
Miso nikomi udon is usually eaten piping hot in a clay pot. The piping hot miso soup, chewy udon noodles, and other ingredients intertwine to make this dish perfect for the cold winter months.Nagoya specialty
Miso nikomi udon is a popular Nagoya soul food. Inside Nagoya Station, there are standing restaurants specializing in miso stewed udon, which are loved by many people. Also, many coffee shops in Nagoya offer miso stewed udon as part of their morning menu.Saitama Prefecture specialty “Musashino Udon”
〈h4〉history and tradition〈/h4〉
Musashino udon is a local dish that originated in the western part of Saitama Prefecture and the Tama area of Tokyo. It is said that in the Musashino Plateau during the Edo period, it was customary for each household to make udon noodles as an celebratory meal on special occasions.
Musashino udon is characterized by its hand-made noodles that are chewy and thick. It is also commonly eaten with dipping sauce, which is often made with plenty of local vegetables.
〈h4〉history and tradition〈/h4〉Features
・Hand-made, chewy, thick noodles: Musashino udon is made by mixing flour with water and kneading the dough, which is then stretched by hand over and over again, resulting in its chewy, thick noodles. ・Eating with dipping sauce: Musashino udon is generally eaten with dipping sauce. There are various types of dipping sauce, such as soy sauce-based and miso-based, but all of them are made with plenty of local vegetables. ・Ingredients: Musashino udon’s standard ingredients include green onions, wakame seaweed, and tempura. It is also sometimes topped with meat such as pork or chicken.〈h4〉how to eat〈/h4〉
Musashino udon is eaten as is by dipping the noodles in dipping sauce. If you like, top with condiments such as green onion, wakame seaweed, or tempura.Gunma prefecture specialty “Mizusawa udon”
history and tradition
Mizusawa udon is a type of handmade udon that has been eaten around Ikaho Onsen in Shibukawa City, Gunma Prefecture since ancient times. Its origins date back to the early Edo period, when it was first served to worshipers at Mizusawa-dera Temple. At that time, it was called “somen”, but after the Meiji period, it started to be called “Mizusawa udon”. Mizusawa udon is so popular nationwide that it is considered one of Japan’s three major udon types.Features
Mizusawa udon has the following characteristics. ・Thin noodles: Mizusawa udon is characterized by thin noodles, approximately 1.7mm in diameter. ・Smooth texture: Kneading the flour thoroughly and rolling it out into thin noodles creates a smooth texture. ・Chewy: It has a firm texture and you can enjoy the chewy texture. ・Aroma: Rich in the aroma of wheat flour.how to eat
Mizusawa udon is generally eaten cold. It is eaten as zaru udon with condiments and dipping sauce. ・Condiments: Green onions, ginger, ginger, etc. are often used as condiments. ・Dipping soup: There are various types of dipping soup, including soy sauce-based and sesame sauce.Mie Prefecture specialty “Ise Udon”
Features
Ise udon has the following characteristics. ・Thick and soft noodles: Ise udon is made by kneading flour with salt and water and boiling it in a pot. It takes less time to boil and is softer than Sanuki udon. ・Rich dashi soup: The soup stock uses bonito flakes, kelp, dried sardines, etc. as a base, and has a characteristic sweet and salty flavor. ・Condiments: Green onions, ginger, and tenkasu are often used as condiments.how to eat
Ise udon is eaten as is by dipping the noodles in dashi soup. If you like, top with condiments such as green onions, ginger, and tempura.Let’s make homemade udon noodles
Don’t you think that you have to go to a restaurant to eat udon? Udon can be easily made at home as long as you can prepare enough ingredients. This may be a good opportunity for your family to experience Japanese food.
Ingredients (for 8 to 10 people)
1000 grams of wheat flour (all purpose flour) Flour Cornstarch or potato starch Salt water 50 grams salt, 450 grams water (460 grams used)Tools
A large bowl Plastic bag or plastic sheet A rolling pin (about 15 mm in diameter) Knife (noodle knife or vegetable knife with a straight, flat blade)How to make
(1) Make salt water. Dissolve the salt in water. (2) Put the flour in a bowl and pour in the salt water. (3)After mixing the flour so that there are no dry spots, roll it into a ball. The dough should be lumpy. (4) Cover with a plastic sheet and step on top. When it comes together, step on it while folding it over. (5)By stepping carefully when folding to keep the edge neat, you can make a beautiful small clump. (6)Put the clumps in a plastic bag for one hour in summer. In winter, leave it for two to three hours. (7)Step on these balls again. (8) Stretch the dough with a rolling pin. (9)It is best to aim for about 70cm by 70cm. Try to make it as even in thickness as possible. (10) Sprinkle the flour (potato starch or cornstarch) on the rolled out dough and fold it like a folding screen and cut it into 4 to 5 mm pieces. If the thickness of the dough is 4 mm, the width of the cut should also be 4 mm. (11) It’s a good idea to loosen the cut udon once. (12)Boil as much water as possible in a large pot and boil the udon. (13)Boil it for about 12 to 13 minutes. (14) Done. Eat it any way you like.Let’s eat udon and experience Japanese culture
Udon has been loved by the Japanese people for centuries. There are various types and ways of eating udon, and each region has its own characteristics. Kagawa Prefecture, in particular, is known as Udon Prefecture, where you can enjoy the real Japanese udon. Udon is made by kneading wheat flour with water and processing it into noodles, so you can prepare the ingredients at home with your family. Why don’t you give it a try? 
