Japan is surrounded by the sea. And, blessed with a wealth of mountain produce, Japan has an abundance of ingredients for dashi soup stock. Common ingredients include dried bonito, kelp, iriko (dried sardines), chago (dried sardines), etc....

Here is a summary of the types of udon soup stock seen in different regions, along with the differences and characteristics of each region.

Udon soup stock differs largely between Kansai and Kanto regions

The difference between Kanto and Kansai udon soup stock is the use of raw materials.

In the Kanto region, dashi broth is usually made mainly from dried bonito flakes, with kombu and niboshi used as a complement. On the other hand, Kansai udon soup stock is flavored with both kombu and fish-based ingredients such as dried bonito flakes and iriko.

A major characteristic of the Kansai region is that it makes the most of dashi, or soup stock, as it is called "o-dashi" in the Kansai region and "otsuyu" in the Kanto region.

Characteristics of Kansai-style dashi broth

Kansai-style udon dashi is characterized by its clear, light color. The broth is generally made from kombu (kelp) and dried bonito flakes (arabushi).

Soy sauce and salt are used as flavor enhancers, so the taste of the broth itself should be utilized. Light soy sauce is also preferred.

Basic soup stock of kombu and dried bonito flakes

1. 1. soak kelp in water for at least 1 hour, preferably overnight.
2. Once the kelp has absorbed the water thoroughly, place the pot over medium heat with the kelp still in it.
3. Just before boiling, remove the kombu and add the dried bonito flakes, being careful not to bring to a boil.
4. 4. let it simmer for a minute, then turn off the heat and strain carefully after the dried bonito flakes have settled.

Seasoning Points

Light soy sauce is used to season Kansai-style dashi. Light soy sauce is light in color but high in salt content, which allows it to add a robust flavor without sacrificing the color and flavor of the ingredients. It is also common to add mirin (sweet cooking rice wine) or sake to give a slight sweetness to the broth. This adds depth and dimension to the dashi broth. Salt is added as needed to adjust the flavor and balance the dashi broth.

Applied Recipes

Kansai-style dashi can be applied to a wide variety of dishes. For example, it is ideal for soup, chawanmushi, and as a dipping sauce for udon and soba noodles. It can also be used as a base for simmered dishes, making it a perfect match for vegetables and seafood. Kansai-style dashi broth can be used in a wide range of dishes because its light flavor enhances the natural taste of the ingredients.

Characteristics of Kanto style dashi

As called "otsuyu" in the Kanto region, this udon soup stock is characterized by its dark-colored soy sauce-based seasoning.

The preferred soy sauce is dark soy sauce. Sauce with a strong impact is usually made with kare-bushi (dried bonito flakes), which have a strong aroma to match the taste and aroma of the dark soy sauce.

Basic dashi broth of dried sardines and bonito flakes

1. 1. soak niboshi in water overnight.
2. When the flavor of the dried sardines is fully extracted, pour it directly into the pot and heat through.
3. 3. after taking out the dried bonito and mackerel flakes, add the dried bonito and mackerel flakes and bring to a boil.
4. 4. After the heat is turned off and the dried bonito flakes and mackerel flakes have settled, strain to remove the broth.

Seasoning Points

Koikuchi soy sauce is used to flavor Kanto style dashi. The dark color, umami, and richness of dark soy sauce give the soup stock a powerful flavor. Sugar and mirin are added to adjust the sweetness, and a small amount of sake is added to enhance the flavor. Seasonings are added while adjusting the taste with salt, keeping an eye on the overall balance. This creates the rich flavor characteristic of Kanto style dashi broth.

Applied Recipes

Kanto style dashi is especially suitable for simmered dishes and soups. Meat, root vegetables, and tofu go well with this broth. It is also popular as dashi broth for soba (buckwheat noodles) and udon (Japanese noodles), and its strong Kanto style flavor enhances noodle dishes. It is also useful as dashi broth for oden, and is indispensable during the cold season. The rich flavor of Kanto style dashi broth enhances the overall flavor of the dish, giving it a deeply satisfying taste.

Other soup stock

There are many other dashi broths that go well with udon. It is a good idea to focus on dashi while taking into consideration whether the udon you want to serve is Sanuki udon or Inaniwa udon, the regional characteristics and specialties of the area where you want to open your restaurant, and so on.

Seafood broth

Katsuo dashi (bonito broth) is one of the most frequently used soup stock. In the Kansai region, the arabushi (dried bonito) is preferred for its clean flavor, while in the Kanto region, the karebushi (dried bonito) is preferred for its sweet flavor. Both are made from bonito and differ in whether they are kabi-ed or not.

As a region, it is one of the dashi broths that have taken root since long ago, mainly in western Japan.

Iriko dashi is generally made from Japanese anchovy, the same material as niboshi (dried sardines). Because of its strong flavor, it is said to go well with ingredients with strong personalities. It has spread throughout Japan from Kyushu and Shikoku, where many sardines blessed by the Kuroshio Current are landed.

Other dashi broths are made from a variety of fish, such as yaki-ago, saba-bushi (mackerel), and maguro-bushi (tuna).

Vegetable-based soup stock

Kombu" is a light yet highly flavorful ingredient that brings out the best in the ingredients. Hokkaido is the most famous place for kelp. From Hokkaido, kelp was transported to Hokuriku and Kansai, where it took root throughout the country.

In addition to kelp, shiitake mushrooms, kanpyo (dried gourd), and dried radishes are also used as dashi.

These plant-based dashi can be enjoyed by vegans and vegetarians. If you are considering offering products for vegans, look into kombu or vegetable-based dashi.

Differences and tips for dashi broth in kake udon/zaru udon

Kake udon and zaru udon differ in the use of dashi broth and flavor. In the case of kake udon, warm dashi broth is poured generously and served. The warm dashi broth easily intertwines with the udon noodles, making it easier to achieve an overall balance.

On the other hand, in the case of zaru udon, the noodles are served cold with dipping sauce. The secret is to make the dipping soup strong in flavor so that the noodles are thoroughly covered with it. The dipping sauce can also be enhanced by adding yakumi (condiments) to enrich the flavor.

What ingredients are used for dashi? Survey by area

Hokkaido (northernmost of the four main islands of Japan)

Hokkaido is known for its kelp, and in addition to kombu dashi, dashi soup stock is commonly made from dried bonito flakes and dried sardines. Hokkaido dashi broth is characterized by its lightness and lack of peculiarities. In addition to udon, dashi is also used for soup stock in dishes such as Ishikari nabe and sanpeijiru.

Tohoku (northernmost six prefectures of Honshu)

In addition to common bonito flakes, mackerel flakes, and Soda bonito, the soup stock used in the Tohoku region since ancient times is made by drying unglazed fish called "yakiboshi". It is characterized by a strong flavor with a strong fish aroma, and is used for such dishes as kenchin-jiru.

Kanto/Koshinetsu

In the Kanto and Koshinetsu regions, where the soba culture has been strongly rooted since ancient times, a strong dashi broth made from bonito, mackerel, and kelp is characteristic. In the Kanto region, "kare-bushi" (dried bonito flakes) are mainly used, while in Koshinetsu, common bonito flakes and Soda bonito flakes are also used.

center

The broth used in the Tokai and other central regions of Japan is a thick broth made from a blend of muro-aji, mackerel, and Soda katsuobushi flakes. It is characterized by its strong aroma and taste, as typified by the kishimen dashi, and Hidaka kelp dashi is sometimes used.

Kansai (south-western half of Japan, including Osaka)

Kansai dashi broth, characterized by its light golden color, is known for its clear appearance and elegant taste. It is made by combining bonito flakes, mackerel flakes, Soda bonito flakes, Urume Iwashi flakes, Rishiri kelp and Makonbu with light soy sauce, and is used for udon suki and oden.

Chugoku/Shikoku

In Shikoku, known for its Sanuki udon, and in the Chugoku region, dashi broth based on dried katakuchi sardines and kelp is used. It is characterized by a strong flavor of dried sardines and a thick, robust taste. In addition to udon noodles, dried sardines and kelp broth are also used for Onomichi ramen noodles and other dishes.

Kyushu (southernmost of the four main islands of Japan)

Fish broths such as katakuchi sardines, grilled sardines (flying fish), and bonito flakes are often used in the Kyushu region. The use of shiitake mushrooms in dashi broth is also a characteristic of this region, giving it a strong, dark, and robust flavor. It is used in a variety of dishes in different regions, but in Nagasaki Prefecture, in particular, there are many dishes based on sardine broth.

Okinawa (prefecture)

Dashi broth made from pork bones and bonito flakes is the most common, and shiitake mushrooms and kelp are sometimes used as well. The general dashi broth is characterized by the umami of pork and the aroma of bonito flakes. At each Okinawa soba restaurant, the broth is blended and proportioned differently to give a different taste.

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About the noodle soup stock
If you want to learn

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If you are serious about learning about delicious noodle soup stock, we recommend learning at an udon school. Even if you have no experience, you can learn the secrets of good dashi broth and noodle knowledge with practical training.

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About Udon from the broth
There are schools where you can learn

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Sanuki Menki and Yamato Seisakusho, manufacturers of noodle-making machines, have opened udon schools where students can learn about udon.

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At the school, students can learn noodle-making techniques to make delicious udon as well as know-how related to udon, such as how to make dashi (soup stock).