Contents
Basic Information
Udon “tsuyu” in Eastern and Western Japan significantly differs. Eastern Japan typically uses “koikuchi tsuyu,” a darker, richer seasoning. In contrast, Western Japan prefers “usukuchi tsuyu,” which is lighter in both flavor and color. The dividing line for these tastes isn’t definite but generally falls around the Aichi-Mie prefectural border, Sekigahara in Shiga, and near Toyama City in Toyama Prefecture.
Kumagaya Udon
Kumagaya Udon is a local dish eaten in Saitama Prefecture in the Kanto region. This area is a producer of wheat and has been consuming Udon since ancient times. It is promoted as part of Kumagaya City’s revitalization efforts.
Yoshida Udon
Yoshida Udon is a local dish eaten in Yamanashi Prefecture in the Kanto region. This Udon has a very distinctive texture. The soup often uses stock from dried sardines and shiitake mushrooms, and it’s not uncommon to find unusual ingredients for udon like cabbage in it. In this region, it’s customary to serve udon at weddings and funerals.
Himi Udon
Himi Udon is a local dish eaten in Toyama Prefecture in the Hokuriku region. This Udon originated from the “somen” eaten in the Noto region. In the past, this udon was served to the lords of this region. The noodles have a thin and smooth texture.
Misonikomi Udon
Misonikomi Udon is a famous local dish eaten in Aichi Prefecture in the Chubu region. Misonikomi Udon exists as a local dish in various places, but the one eaten in Aichi Prefecture uses “bean miso” made entirely from beans. This miso combined with bonito broth creates a rich flavor. The method of making the noodles without using salt is also characteristic.
Toyohashi Curry Udon
Toyohashi Curry Udon is a distinctive udon eaten in Aichi Prefecture in the Chubu region. Rice is placed at the bottom of the bowl, and grated yam, or “tororo”, is spread on top. Then curry udon and quail eggs are added. The way of eating is also unique. You should not stir the udon with chopsticks. First, eat the udon on top and when you see the “tororo”, mix the rice and curry soup and eat it.
Ise Udon
Ise Udon is a local dish eaten in Mie Prefecture in the Chubu region. The most distinctive feature of this Udon is its soup. The soup of this Udon uses “Tamari soy sauce”. This type of soy sauce was mainstream in ancient Japan. This soy sauce is made only from soybeans without wheat, resulting in a high viscosity, and it offers a rich umami, flavor, and color. Additionally, the texture of the noodles is very soft.
