Sanuki udon" (Kagawa Prefecture) is the standard among local udon, while "Kishimen" (Aichi Prefecture), "Inaniwa udon" (Akita Prefecture), and "Mizusawa udon" (Gunma Prefecture) offer a rich variety of udon.

Let's take a look at the unique characteristics and noodle types of udon in different regions.

Udon Companions

In addition to the long, thin noodles you may imagine when you hear the word "udon," this section describes the udon family, which has a rich regional flavor.

Features of Kishimen and Hashikawa

Kishimen, a specialty of Nagoya City, Aichi Prefecture, is, as you know, a wide, thin, flat noodle. Kishimen is considered to be about 7 mm to 8 mm wide and about 1 mm thick.

In the Edo period,Kishimen noodles are not saltedThe noodles are made with "nikomi udon" and "houtou" noodles, which are similar to the way noodles are made in Nagoya.

A specialty of Gunma Prefecture, a leading wheat producing region, string noodles are 1 cm to 1.5 cm wide, with some stores selling noodles as wide as 8 cm to 10 cm.

You may think it originated in Gunma,It is said to have originated in Kariya City, and like Kishimen, it originated in Aichi Prefecture.^(*)The following is a list of the most common problems with the "C" in the "C" column.

The reason why a wide range of noodles such as kishimen are preferred in Aichi Prefecture is because they soak up the sauce better than udon noodles.Because it matched the regional preference for firm seasoning.It is said to be.

Features of Houtou and Suiton

Houtou and suiton spread to various regions in a different vein from udon.

Hoto" in Yamanashi Prefecture is a dish of noodles, wider and thinner than typical udon noodles, stewed in a miso broth with vegetables such as pumpkin.

The major difference from udon is that it is not laid down after hitting.The miso is a very popular ingredient for the miso soup. Therefore, it is easy to fall apart, but the soup thickens and mingles with the miso, creating a relaxing taste.

Suiton," made by dissolving wheat flour in water, is also popular throughout Japan.

Among other places, it is a nostalgic taste in the Kanto region, including Gunma, Tochigi, and Ibaraki. Especially in Gunma, where flour production is flourishing, it is interesting to note that the name of the dish changes even within the prefecture. Unique food culture such as "tochage soup," "tsumerikko," and "otsuyu dango" has taken root in the area.

Also,Types of Hoto include "Hatto" in Yamagata Prefecture and "Dango Jiru" in Oita Prefectureare listed below.

the five great udon noodles of Japan

There are various types of udon in each region, but here we summarize five types of udon, considered the "Five Great Udon of Japan," focusing on the characteristics of their dough and taste.

Characteristics of Sanuki Udon

Sanuki udon" is a nationally famous specialty of Kagawa Prefecture.Sanuki udon is characterized by its high water contentThe texture of Sanuki udon is very appealing. The firm texture is the charm of Sanuki udon.

The climate, which is blessed with wheat, salt, soy sauce, dried sardines, and other ingredients needed to make udon, may have also encouraged its development.

Inaniwa Udon Characteristics

Inaniwa udon, a traditional type of udon in Akita Prefecture, is made using the hand-pulled method that originated in the town of Inaniwa.Characterized by the use of “starch” for the batter, and the amount of water added is also high.It is a very popular type of udon. The smooth texture of Inaniwa Udon is the charm of this dish.

Characteristics of Mizusawa Udon

Mizusawa udon, a specialty of Gunma, is said to have originated about 400 years ago as handmade udon served to visitors to the Mizusawa Kannon (Mizusawa Temple), and is usually eaten cold and unadulterated.

High water content and slightly more gluten makes the noodles clear, thin, but firm and firmis a feature of this product.

Characteristics of Goto Udon

Goto Udon, made on the Goto Islands of Nagasaki Prefecture, was once a popular preserved food.

The noodles are made by stretching them thin like strings using specialty edible camellia oil. While thinner than ordinary udon noodles,The unique chunky and smooth texture created by aging and camellia oilIt is.

Characteristics of Himi Udon

Himi Udon is a popular local udon in Toyama Prefecture. Like "Goto Udon," it is mostly made using the hand-pulling method.Thin as a string but firmIt is.

Not Just the Five Great Udon Noodles! Local Udon from all over Japan

Musashino udon

This type of udon originated in the Musashino area between Kawagoe City, Saitama Prefecture and south to Fuchu City, Tokyo. Made with locally harvested wheat, the noodles are thicker and firmer than most udon noodles, and are usually served as zaru udon or heaping udon with dipping sauce.

Ise udon noodles (thick udon served in a pork soup)

Ise udon, loved mainly in Ise City, Mie Prefecture, is characterized by boiling extra-thick noodles for nearly an hour until they lose their firmness and become soft. It has a long history of being popular among people who visit the Ise Shrine because it is "easy to digest.

Osaka udon

Osaka udon has a soft and chewy texture, is relatively thick, and absorbs the broth well. It is served in a light Kansai-style broth. Osaka udon with oil cake, which is deep-fried small intestine of beef, is called "Kasu Udon" and has been eaten in the Kawachi area.

udon noodles from Komatsu

Komatsu udon originated in Ishikawa Prefecture. Its history dates back to the Edo period (1603-1868) in the Kaga province, and in 2010, Komatsu City established the "Eight Articles Defining Komatsu Udon" to make it a regional brand. There are stores in Komatsu City where both hot and cold udon can be enjoyed all year round.

Hakata udon

The udon noodles of Hakata, which is said to be the birthplace of udon in Japan, are characterized by being thick and soft. Although they do not have a strong firmness, they are soft, elastic, and glutinous. The standard toppings are "maruten," a specialty of Hakata, and "goboten," a tempura of burdocks.

Bicchu udon

Udon is produced mainly in Kamogata-cho, Asakuchi City, which is located in the former Bicchu Province of Okayama, and the surrounding area. It is made by the hand-rolled method, looks thin like somen noodles, and is mainly distributed as dried noodles. It is soft and glutinous, yet has a moderate firmness, and is characterized by its smoothness.

Kazu udon

Kazo Udon is a local specialty of Kazo City, Saitama Prefecture, nurtured with high-quality wheat and abundant water. The process of kneading by hand, stamping by foot, and letting the noodles rest for almost twice as long as normal udon, resulting in udon with a strong texture and a good thirst-quenching effect.

Shiroishi U-men

Shiroishi Onmen is a specialty of Shiroishi City, Miyagi Prefecture, and is a traditional hand-pulled somen noodle with a history of approximately 400 years. Its characteristic features are its short length and softness. Shorter than regular somen and cut into bite-size pieces, it is easy to eat and popular among children and the elderly.

Boiling time is very short, only 2 minutes, so it is convenient to make quickly when you are busy. Shiraishi On-men can be eaten cold or as a hot soup.

udon noodles from Fujiyoshida

Fujiyoshida Udon is a local dish popular in the area centered on Fujiyoshida City, Yamanashi Prefecture. Its most distinctive feature is its extremely thick, very hard and firm noodles. The noodles are simple, made of only flour and water, but the long time of laying them down and rubbing them by hand gives them a unique texture that cannot be found anywhere else.

The soup is often simple and soy sauce-based, with cabbage, carrots, and fried tofu as common ingredients. Miso soup is also popular, said to be influenced by Hoto, a specialty of Yamanashi.

udon noodles stewed in miso and mirin

Miso nikomi udon is a local dish loved in the Chukyo region centering on Nagoya City, Aichi Prefecture. The distinctive characteristics of this dish are the thick miso sauce made with red miso paste and the firm, raw udon noodles. Unlike regular udon, this dish uses udon specially designed for stewing, and by stewing it in miso sauce while still raw, the flavor is fully absorbed into the udon.

Ingredients include chicken, shiitake mushrooms, green onions, fish cakes, and, in winter, plenty of seasonal vegetables such as Chinese cabbage and radish. Often served in earthenware pots, it is especially popular during the cold season because it can be eaten hot.

noodles with bits of deep-fried tempura batter

Gosetsu Udon is an udon born in the heavy snowfall region of Niigata Prefecture. Its characteristic features are its extra-thick, firm noodles and its sticky texture. Made with wheat grown in the harsh climatic conditions of the heavy snowfall area, the udon noodles are made by hand after a long period of time of laying down and stretching, and are very flavorful and very satisfying.

It is delicious as a simple kake udon, but is also popular as a stewed udon or nabeyaki udon with a variety of ingredients. As its name suggests, Gosetsu Udon is a warm dish perfect for the cold winter season, and is enjoyed by many people.

zhajiangmian (Chinese dish of ground pork over wheat noodles)

Jaja-men is one of the representative local dishes of Morioka City, Iwate Prefecture. It is characterized by thick, flat noodles similar to Chinese noodles and a unique sweet and spicy meat miso sauce. The noodles are boiled and then cooled in cold water and topped with meat miso sauce, cucumber slices, green onions, grated ginger, garlic, and other ingredients. The noodles are mixed well together to create a rich flavor and texture.

The charm of jaja-men lies in the "chee-tang-tang" way of eating it after finishing. The soup is poured over the remaining sauce, and a raw egg is added to make it zosui-like, which can be enjoyed to the end. It is a hearty and satisfying dish.

Kuresho Udon

Kure Hoso Udon is a local dish representative of Kure City, Hiroshima Prefecture. Its most distinctive feature is, as the name suggests, its very thin noodles. They are thinner than ordinary udon noodles and look similar to somen noodles, but they have a firm texture and feel good down the throat. For the broth, seafood from the Seto Inland Sea is often used, and in addition to dried bonito flakes and kelp, local clams and shrimp are added to bring out the rich flavor.

Ingredients are often simple, such as green onions, tenkasu, and chicken, and it is characterized by its light flavor. Kure Hoso Udon is an everyday meal for the locals, and its lightness makes it delicious even in hot weather.

Nagasaki dish of noodles with various toppings

Sara Udon is a Nagasaki Prefecture specialty, consisting of thin, crispy, deep-fried noodles topped with a filling of vegetables, meat, seafood, and other ingredients. There are two types of Sara Udon: thin noodles with a crispy texture and thick noodles with a chewy texture. Both types of noodles are covered with hot red bean paste, which makes the noodles moist but still partially crispy, giving them a unique texture.

The bean paste is filled with cabbage, bean sprouts, carrots, shiitake mushrooms, shrimp, squid, and pork, providing a good nutritional balance.

udon with deep-fried fish and vegetables

Fish udon is a unique local dish originating from Nichinan City, Miyazaki Prefecture. As the name suggests, it is udon kneaded with fish paste. Unlike ordinary udon, it is characterized by its fish flavor and rich nutritional value. Surimi is made mainly from locally caught mackerel, horse mackerel, sardines, and other blue fish, mixed with yams and potato starch. The noodles have a firm texture, and the flavor of the fish spreads in the mouth with each bite.

The broth is often simple, using dried bonito flakes or kelp, and serves to enhance the flavor of the fish. Ingredients such as green onions and wakame seaweed go well with udon, and are designed not to spoil the flavor of the fish udon.

Kiryu udon

Kiryu udon is a local dish popular in the area centering on Kiryu City, Gunma Prefecture. Its greatest feature is its firmness and smooth texture. The noodles are widely flattened and are popular for their unique texture. It is often made with locally grown wheat using the hand-pulled method, a technique that has been passed down through generations.

The dashi is often simple, using dried bonito flakes or kelp, and local vegetables and wild plants are often used as ingredients. Particularly popular among diners and households in Kiryu City are the wide udon noodles called "string noodles," which have a unique shape and texture. Kiryu udon is a representative of the local food culture and is also popular among tourists.

summary

A wide variety of udon is enjoyed throughout Japan.

In addition to the udon introduced here, there is a great variety of other udon dishes, including Gunma's "Mimi Udon," in which the dough is molded into the shape of ears; Oita's "Yaseuma," noodles shaped like a shortened version of "Kishimen" (flat wheat noodles) and served with sugared soybean flour; and Osaka's fox udon "Shinoda Udon.

Whether you want to open a restaurant specializing in local udon noodles or offer a menu that recreates the taste of your hometown in another location, consider installing a small noodle-making machine.