Contents
Basic Information
In Western Japan, there are many udon noodle restaurants, and particularly in the Kansai region, udon is widely eaten as a soul food in daily life. On the other hand, in Eastern Japan, especially in cooler climates like Tohoku and Nagano, soba cultivation is popular, leading to a prevalence of soba noodle restaurants. These differences reflect the impact of each region’s climate and historical background, mirroring the regional variations in Japan’s food culture.
Ume Udon
Ume Udon is a unique type of Udon native to Wakayama Prefecture in the Kansai region. Wakayama is one of Japan’s top producers of plums, which inspired a local noodle factory established in 1950 to develop these Udon noodles using plums, hence their pink color. The distinctive characteristics of this Udon include its smooth texture, firm bite, and a broth containing plum pulp.
Kasu Udon
Kasu Udon is a local dish enjoyed in Osaka, also in the Kansai region. It is served with deep-fried beef offal on top, a part of the cow known as “Horumon” in Japanese. The term ‘Horumon’ comes from the Osaka dialect word for ‘discards’. The deep-fried offal, crispy from the oil, offers a pleasant texture. The broth is a light Kansai-style dashi.
Kitune Udon
Kitune Udon is a well-known Udon dish eaten all over Japan, but its origins lie in Osaka, Kansai region. It started when a Udon shop in Osaka served fried tofu on a separate plate which became popular, leading to the current practice of adding fried tofu to Udon. The term ‘Kitune’ means fox in Japanese, a creature revered as a deity in Japan. The fried tofu is believed to be a favorite food of these deities.
Horumonyaki Yaki Udon
Horumonyaki Yaki Udon is a local dish from Hyogo Prefecture in the Kansai region. The Udon noodles are stir-fried on an iron griddle. The dish includes “Horumon,” or offal from cows or pigs, seasoned and stir-fried with the Udon. It looks and tastes quite different from typical Udon.
Bokkake Udon
Bokkake Udon is a local dish originating from Kobe city in Hyogo Prefecture, Kansai region. The dish includes beef tendon and Konnyaku simmered in broth, served over Udon with scallions. Beef tendon is the Achilles tendon of the cow, and Konnyaku is a traditional Japanese ingredient made from Konnyaku potato. Enjoy the taste of Kansai-style dashi, beef tendon, and the texture of Udon together.
Tuyama Yaki Horumon Udon
Tuyama Yaki Horumon Udon is a local dish from Tsuyama city in Okayama Prefecture in the Chugoku region. Like the Horumonyaki Yaki Udon from Hyogo Prefecture, it is stir-fried on an iron griddle. The dish includes “Horumon,” or offal from cows or pigs, seasoned and stir-fried with the Udon. While both Okayama and Hyogo Prefectures have similar stir-fried Udon dishes, the Okayama version is cooked with sauces on the griddle, while the Hyogo version is typically enjoyed with a dipping sauce.
