The Three Great Udon Types of Japan
Oh so chewy.
Udon is a noodle made from wheat flour, water and salt that’s popular in Japan.
Legend has it that udon was introduced to Japan in the early 9th century by Buddhist monk Kukai, a native of Kagawa prefecture who brought it back from his travels in China.
This noodle comes in many forms, but only the following are regarded as the “Three Great Udon of Japan”.
Sanuki udon
Characterised by its square shape, flat edges and stiff bite, this udon from Kagawa prefecture is popular all over Japan.
Aside from kake udon or udon in clear broth, it can be enjoyed as kamaage udon (udon in the water it was boiled in), kamatama udon (udon topped with raw egg) or kijoyu udon (cold udon with a splash of soya sauce broth).
Takinomiya Tenmangu shrine in Kagawa’s Ayagawa town is said to mark the spot where the first udon was created by Kukai’s nephew, Chisen.
As the birthplace of udon, it’s no surprise that Kagawa ranks first nationwide for udon production and consumption, earning it the moniker “Udon Prefecture”.
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Where to try: Gamou, Iwanoya, Maruka
Inaniwa udon
This udon from Akita prefecture in northern Honshu is flatter and thinner than other varieties. Stretched by hand, it is known for its smooth, soft texture and delicate taste.
In winter, it’s savoured in a clear, hot broth topped with pickles and shiso leaf, while in summer, it’s served on a zaru (bamboo tray) together with dipping sauces made from sesame or soya sauce.
During the Edo period, Inaniwa udon formed part of the tribute given to the shogun by the daimyo or feudal lord who ruled over the area.
The recipe for this udon was created by Ichibei Sato in 1665. It was passed down within the family until his descendant Yosuke Sato decided to open an udon shop in 1860 so everyone could enjoy the noodle.
Where to try: Sato Yosuke Shoten, Sato Yosuke Ginza
Mizusawa udon
Originating from the onsen town of Ikaho in Gunma prefecture, this udon, made from dough that has been allowed to ferment slightly, is thick and chewy.
When enjoyed as zaru udon or cold noodles with dipping sauce, Mizusawa udon is typically served in a distinctive, triangular bamboo tray.
The noodle is believed to date back over 400 years, when visitors to the Mizusawa Kannon temple were given hand-cut udon as a show of hospitality.
Today, more than a dozen udon shops still line the road leading to the temple, which features a pagoda with a rotating inner column that visitors can turn for good luck.
Where to try: Osawaya, Tamaruya
First published in AirAsia Play on 20 Jan 2023.
