Unexpected Facts About Udon
Tracing the history of udon also leads us back to the history of its main ingredient, wheat. About ten thousand years ago, people leading a hunting lifestyle would eat seeds from wild grasses during food shortages. This is believed to be humanity’s first encounter with wheat, which would become a key ingredient in udon. Around 7000 BCE, wheat cultivation began in the fertile Crescent of Southwest Asia, gradually spreading its agricultural culture. By 3000 BCE, wheat cultivation was fully established in China. The food preparation of that time involved boiling kneaded wheat flour, a dish known as “Tangping,” which is considered an ancestor of udon. This led to the creation of ingredients like those used in wontons, which involved thinly rolled kneaded wheat flour.
Is Udon Originated from Chinese Cuisine?
During the Tang Dynasty in China, “cut noodles” were made by rolling kneaded wheat flour thinly with a rolling pin and cutting it with a knife, marking the birth of noodles. This noodle culture, traveling west through the Silk Road, evolved into Italian pasta and heading east, it developed into Japanese udon, continuing to this day. In Japan, wheat cultivation and these noodle cultures were introduced from China during the 4th to 5th centuries. By the Edo period, udon had spread among the common people and became a national dish. Udon is primarily divided into two types: “kake udon,” which is served hot in a noodle broth, and “bukkake udon,” where the noodles are cooled and eaten with a thick noodle broth. The various udons found across Japan today each feature unique ingredients and noodle shapes, but they all originate from either “kake udon” or “bukkake udon.”
Kake Udon
Kake udon is a simple dish of hot broth and noodles served in a bowl. It is the most affordable type of udon. Typically, no ingredients are added except for scallions as a condiment. There is a clear difference in broth flavor between Eastern and Western Japan.
Bukkake Udon
In bukkake udon, noodles are boiled, water is drained, and then they are served on a plate with a small amount of thick broth or directly with soy sauce. The toppings can include meat or tempura. The major difference from kake udon is that instead of combining the noodles and broth, the udon is dipped into the broth. Similar varieties include “tsukejiru udon.”
Standing Udon and Soba Eating: A Flavor Journey
The culture of standing while eating udon and soba is unique to Japan. Its origins trace back to the Edo period’s “night crying udon” and “night crying soba” served at food stalls. With the development of railways in the Meiji era, these began to be offered in train station waiting rooms. Today’s standing udon and soba in stations have become widespread since the post-war economic boom. These dishes are still available for under 500 yen, known as “price performance champions,” using limited ingredients and various toppings to endlessly highlight the appeal of udon.
Kakiage Udon
This udon is topped with tempura made from small shrimp and chopped vegetables mixed with flour and fried. It offers a good texture at an affordable price, making it a recommended choice for those who enjoy tempura udon.
Tsukimi Udon
Tsukimi udon adds a raw egg to kake udon, with the yolk symbolizing the moon. In Japan, dishes using fresh raw eggs are common due to the availability of fresh eggs.
Croquette Udon
Though not typically found in authentic udon shops, croquette udon is common in casual udon places like those inside train stations. It is highly cost-effective and satisfying.
Curry Udon
A beloved dish combining Japanese curry with udon, setting it apart from traditional udon. Curry soba is also available, but curry udon is more commonly consumed.
Tempura Udon
This udon is usually topped with shrimp tempura, but other varieties may include fish, vegetables, chikuwa, and mushrooms. It is one of the more expensive udon dishes.
Wakame Udon
This udon is topped with wakame, which is rich in dietary fiber and minerals. Among udon varieties other than kake udon, it has the lowest calories.
Nameko Udon
This udon includes nameko, a type of mushroom known for its slimy texture and high nutritional value.
Sansai Udon
This udon uses various mountain vegetables such as fuki no to, tara no me, warabi, and zenmai, harvested in the spring.
Delicious Standing Udon Restaurants in Kanto/Kansai
うどん加賀 Map・Business days・Business hours
Address: 1-2-3 Honmachi 1F, Shibuya-ku, Tokyo
Reviews: Highly rated reviews / Freshly fried tempura served upon order
肉うどんの店 南天本店 Map・Business days・Business hours
Address: 1-2-2 Nagasaki, Toshima-ku, Tokyo
Reviews: Delicious noodle broth cooked with bonito flakes, pork, and onions
Udon Kyutaro Map・Business days・Business hours
Address: 3-1-16 Kyutaro-cho 102, Chuo-ku, Osaka
Reviews: A popular shop selected among the top 100 udon shops / Serving Sanuki udon style
The Flavor Journey of Japan’s Three Great Udon
Commonly, Eastern Japan is known for its soba culture, while Western Japan is characterized by its udon culture. Surprisingly, two of Japan’s three great udon types, Inaniwa Udon from Akita Prefecture and Mizusawa Udon from Gunma Prefecture, are found in Eastern Japan. The last of the three is Sanuki Udon from Western Japan. However, among these three, Sanuki Udon is particularly famous and can arguably be considered the most well-known in Japan.
Inaniwa Udon (Akita Prefecture)
“Inaniwa Udon noodles are much thinner than typical udon and have a distinctive texture. This udon has been eaten in Akita Prefecture for a long time, but the once-secret method of production was disclosed in 1972, making it nationally recognized.
Recommended Inaniwa Udon Restaurants
稲庭古来堂 青柳家店 ⇒地図・営業日・営業時間
Address: 3 Shitamachi Omote-machi, Kakunodate-machi, Senboku City, Akita Prefecture
Reputation: Recreates dishes handed down by the Satake North family who ruled Kakunodate / Popular local Inaniwa Udon restaurant / Features seasonal vegetables and meats grilled with sansho miso
あきた美彩館 ⇒地図・営業日・営業時間
Address: 4-10-8 Takanawa, Minato-ku, Tokyo, WEST-Ⅲ 1F
Reputation: A 3-minute walk from Shinagawa Station, this Akita Prefecture antenna shop offers Inaniwa Udon with a homemade kaeshi mixed with bonito and mackerel broth
Mizusawa Udon (Gunma Prefecture)
Originating from Gunma Prefecture, Mizusawa Udon was first served to pilgrims visiting the Mizusawa Temple. The menu features cold udon served as “zaru udon,” which is very popular.
Recommended Mizusawa Udon Restaurants
元祖 田丸屋 ⇒地図・営業日・営業時間
Address: 206-1 Mizusawa, Ikaho-cho, Shibukawa City, Gunma Prefecture
Reputation: A venerable shop considered the originator of Mizusawa Udon / Established around the same time as the Honnoji Incident in 1582 / Udon kneaded with cool rock spring water, known for its firm yet smooth texture / Noodle broth with soy sauce and sesame in two colors is popular
大澤屋 ⇒地図・営業日・営業時間
Address: 125-1 Mizusawa, Ikaho-cho, Shibukawa City, Gunma Prefecture
Reputation: A popular venerable Mizusawa Udon shop / Features a uniquely delicious moist yet firm texture / Different from Kagawa’s Sanuki Udon / Eating with sesame sauce is recommended / Maitake mushroom tempura is a delicacy
手打ちうどん始祖 清水屋 ⇒地図・営業日・営業時間
Address: 204 Mizusawa, Ikaho-cho, Shibukawa City, Gunma Prefecture
Reputation: A venerable shop considered the originator of Mizusawa Udon / Udon kneaded with cool rock spring water, known for its firm yet smooth texture
Sanuki Udon (Kagawa Prefecture)
Among Japan’s three great udons, “Sanuki Udon” is the most renowned and represents Japan’s udon. The noodles of Sanuki Udon, made with a unique method of foot kneading, are highly regarded for their texture.
Recommended Sanuki Udon Restaurants
中村うどん Map・Business days・Business hours
Address: 283 Higashi 9-chome, Doki-cho, Marugame City, Kagawa Prefecture
Reputation: A venerable Sanuki Udon shop in Marugame City / Committed to hand-kneading, foot-kneading, and serving freshly boiled noodles, known for their glutinous and elastic texture / “Bukkake” udon is a standard menu item
長田うどん Map・Business days・Business hours
Address: 1290-1 Yoshino, Mannou-cho, Nakatado District, Kagawa Prefecture
Reputation: High praise for broth flavor / A popular local shop used for entertaining guests
おうどん 瀬戸晴れ Map・Business days・Business hours
Address: 2694-1 Mure, Mure-cho, Takamatsu City, Kagawa Prefecture
Reputation: Located in Yashima, Takamatsu City / The balance between kake broth and noodles is exquisite / “Kake udon” is popular throughout the seasons
East and West Japan Udon Flavor Journey
There is a significant difference in the “noodle broth” between East and West Japan. In East Japan, a stronger flavored “dark noodle broth” is common, which also appears darker in color. In contrast, West Japan uses “light noodle broth,” which is relatively light in flavor and color. Although there is no clear boundary line between the tastes of East and West, it is often said to be around the border between Aichi and Mie prefectures, Sekigahara in Shiga Prefecture, and around Toyama City in Toyama Prefecture. Udon shops are plentiful in West Japan, especially in the Kansai region where udon is a soul food commonly eaten in daily life. In contrast, the cooler climates of Eastern Japan’s Tohoku and Nagano regions are conducive to the cultivation of soba, making soba more popular there.
East Japan’s Dark Noodle Broth
The broth for East Japan’s noodle broth commonly uses bonito flakes, which were readily available in Tokyo (formerly Edo). It is said that the strong aroma of bonito flakes was balanced with a pronounced soy sauce flavor.
West Japan’s Light Noodle Broth
In West Japan, the broth used kelp, which was abundantly transported from Hokkaido through the Sea of Japan. Kelp broth is delicate, so the soy sauce flavor is lightened to enhance the strength of the broth.
Tanuki Udon
“Tanuki Udon” originated from “Tanuki Soba” in Tokyo, which included tempura scraps. In the Kansai region of Osaka, this type of udon is known as “Haikara Udon,” where tempura scraps are added self-service style. In Kyoto, it is called “Tanuki Udon” but differs significantly from Kanto’s version, including ingredients such as fried tofu, Kujo green onions, and thick sauce.
Comparison of Tanuki Udon in Kanto (Tokyo) and Kansai (Osaka, Kyoto)
In Kanto (Tokyo), it’s called “Tanuki Udon” and features tempura scraps, while in Kansai (Osaka), it’s known as “Haikara Udon” with tempura scraps served separately. In Kyoto, the dish includes fried tofu, green onions, and thick sauce and is still called “Tanuki Udon.”
Kitsune Udon
In Japan, foxes have long been revered as deities. Due to their fondness for fried tofu, both in Kanto and Kansai, udon topped with sweetly simmered fried tofu is called “Kitsune Udon.” In Osaka, the practice of serving fried tofu on a separate dish at udon shops became popular, and subsequently, the current style of directly adding fried tofu to udon spread. In Kyoto, when using unseasoned fried tofu, the dish is called “Kitsune Udon,” but if seasoned, it is referred to as “Ama Kitsune.” Additionally, when this udon is topped with a thick sauce, it transforms into “Tanuki Udon.”
Comparison of Kitsune Udon in Kanto (Tokyo) and Kansai (Osaka, Kyoto)
In Kanto (Tokyo) and Kansai (Osaka), the dish uses seasoned fried tofu. In Kyoto, the Kitsune Udon uses unseasoned fried tofu.
