Basic Information
Udon in Eastern Japan, especially in the Kanto region, is characterized by its thick noodles and a chewy texture. The soup base is soy sauce, with a stronger color emphasis compared to that of Western Japan.
Eastern Japan’s Soup Base
Western Japan’s Soup Base
Inaniwa Udon
Inaniwa Udon, originating from Akita Prefecture in the Tohoku region, is one of the three famous types of Udon in Japan. The noodles are much thinner than typical Udon, giving it a unique texture. Although it has been eaten in Akita Prefecture for a long time, Inaniwa Udon became nationally famous when the secret method of making it was revealed in 1972.
Ankake Udon
Ankake Udon is a local dish that has been eaten in Iwate Prefecture in the Tohoku region. It is Udon served with a warm ankake (a thick soy sauce-based soup), which is eaten to help survive the harsh winter cold. The soup usually includes ingredients such as shiitake mushrooms and boiled eggs.
Mimi Udon
Mimi Udon is a uniquely shaped Udon that is handed down in Tochigi Prefecture in the Kanto region. The shape of the Udon resembles an ear, hence the name. It is said that eating this “ear” symbolizes warding off demons.
Mizusawa Udon
Mizusawa Udon, which originated in Gunma Prefecture in the Kanto region, is also one of the three major types of Udon in Japan. It originated from being served to visitors of the local Mizusawa Temple. The menu featuring cold Udon served on a bamboo tray is famous.
Himokawa Udon
Himokawa Udon, originating from Gunma Prefecture in the Kanto region, is characterized by its flat noodles. The width of the noodles ranges from 5mm to over 15cm. Compared to typical Udon, it has a softer texture.
