Udon is one of the noodle dishes that has long been loved by the Japanese people. Across Japan, there are countless specialty shops, each offering their own unique soup flavors and a wide variety of toppings to enjoy. In addition, many regions have their own local styles of udon, known as “gotouchi udon,” which have developed in harmony with the local climate and culture, and are cherished as an important part of the local food culture closely tied to people’s daily lives.
This time, the FUN! JAPAN editorial team will introduce in detail the various types of udon loved throughout Japan, their ingredients, and the best ways to enjoy them!
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What is Udon? A Review of Its Origins and Characteristics
Udon is a type of noodle made from wheat flour. Generally, it is thicker than other types of noodles and has a chewy, elastic texture, making it a staple of Japanese cuisine. Compared to soba or ramen, udon is white and smooth, and the thickness of the noodles varies depending on the shop. It is said that udon was introduced to Japan from China. At that time, there were regions where cultivating white rice was difficult, so udon was chosen as a substitute and became a staple food.
What are the “Three Great Udon Varieties of Japan”? Discover 7 Carefully Selected Regional Udon Varieties!
Udon is a staple of Japanese cuisine, and in some regions, chewy udon is a local specialty. Among the many types of udon, Sanuki Udon from Kagawa, Inaniwa Udon from Akita, and Mizusawa Udon from Gunma are known as the Three Great Udon of Japan. Of course, there are many other places offering unique regional udon dishes, so if you have the chance to travel, we highly recommend trying them.
Kagawa Prefecture: Sanuki Udon【One of the Three Great Udon of Japan】
Courtesy of: Kagawa Prefecture Tourism Association
Sanuki Udon is characterized by its square shape and chewy texture. It originated in Kagawa Prefecture on the island of Shikoku, and "Sanuki" is the old name for the Kagawa region. The history of Sanuki Udon dates back over a thousand years, and it is said that the Buddhist monk Kukai introduced the method of making udon to Japan and taught it to the people of Sanuki. The climate of Kagawa Prefecture is ideal for growing high-quality wheat, resulting in udon with both elasticity and smoothness. Today, there are over 600 udon specialty shops in Kagawa, and udon has become an essential part of daily life for the people of the prefecture, earning Kagawa the nickname "The Udon Prefecture."
Akita Prefecture: Inaniwa Udon【One of the Three Great Udon of Japan】
Inaniwa Udon from Akita Prefecture is known for its thinness and is one of Japan’s most renowned udon varieties. Inaniwa is a place name in Akita, and the history of this udon dates back to the 17th century. It is said that a local resident improved the drying process and refined the kneading technique, making it possible to produce thinner noodles. This technique has been passed down through generations, evolving into the unique style of Inaniwa Udon and helping establish its reputation. The dough is kneaded and worked by hand repeatedly, incorporating air into the noodles. This allows them to be stored for long periods and gives them a chewy texture.
Gunma Prefecture: Mizusawa Udon【One of the Three Great Udon of Japan】
Mizusawa Udon from Gunma Prefecture is characterized by its extremely white color and almost translucent, smooth texture. Its history dates back about 400 years, originally served as a meal for visitors to Mizusawa-dera Temple in Shibukawa City. A dedicated association certifies the quality of Mizusawa Udon, which is made using traditional methods, including a secret two-day kneading process and pure water from Mount Haruna.
Mie Prefecture: Ise Udon
(C) Ise-Shima Tourism & Convention Organization
Ise City in Mie Prefecture is a small town, but it is a place of great historical significance. Pilgrimages to Ise Jingu Shrine were once extremely popular, and Ise Udon was born from this tradition. To be gentle on the stomachs of pilgrims weary from long journeys, the thick udon noodles are boiled until soft, topped with green onions and bonito flakes, and served with a rich sauce made from dried sardines and soy sauce.
Yamanashi Prefecture: Hōtō
Hōtō is a representative local dish of Yamanashi Prefecture and is considered the soul food of its residents. It features thick, flat noodles made from kneaded wheat flour, simmered with ingredients such as pumpkin, potatoes, mushrooms, seasonal vegetables, and meat in a miso-based broth. Since the noodles are cooked with the flour still coating them, the soup becomes thick and pairs perfectly with the chewy noodles. Historically, there is even a legend that Takeda Shingen, a warlord from the Sengoku period, ate hōtō as a field meal during battles.
Aichi Prefecture: Kishimen
Kishimen, beloved as the soul food of Aichi Prefecture, is a type of udon characterized by its flat shape, measuring about 1 mm thick and 7–8 mm wide. There are various theories about the origin of its name, but one suggests it comes from “Goishi-men” (kishimen), a Chinese confection shaped like Go stones. The flat noodles absorb the flavor of the broth well, and traditionally, they are served in a rich soup made from dried frigate mackerel (muroaji) stock combined with tamari soy sauce, which is mainly made from soybeans. Toppings include Nagoya's distinctive red kamaboko (fish cake), aburaage (fried tofu), spinach, and plenty of bonito flakes.
Nagasaki Prefecture: Gotō Udon
© Nagasaki Prefecture Tourism Federation
Gotō Udon, made in the Gotō Islands of Nagasaki Prefecture, is known for its thin, string-like noodles produced using the hand-stretched method. During the stretching process, locally produced edible camellia oil is used to help prevent the noodles from oxidizing. This also gives the noodles a porcelain-like sheen, a smooth, springy mouthfeel, and a rich flavor. Locally, the best way to enjoy them is with a refined, flavorful broth made from charcoal-grilled “ago” (flying fish), making this a superb delicacy shaped by the unique climate and culture of Gotō.
Toyama Prefecture: Himi Udon
© Toyama Tourism Organization
Himi Udon from Himi City, Toyama Prefecture, is a type of udon with over 270 years of history, originating in the mid-Edo period by incorporating techniques from Noto. It was once presented as a tribute to the Kaga Domain. Its greatest feature lies in the artisan techniques of “hand-making, hand-stretching, and hand-twisting,” where the dough is twisted and stretched thin, creating a fine gluten structure. Thanks to this, even as dried noodles, Himi Udon offers a chewy, mochi-like texture and a smooth, pleasant mouthfeel.
Fukuoka Prefecture: Hakata Udon (Fukuoka)
Photo courtesy of Fukuoka City
Fukuoka Prefecture is said to be the birthplace of udon, with the story that the monk Shoichi Kokushi brought the method back from China during the Kamakura period. The defining characteristic of Hakata Udon is its "soft noodles," which are in stark contrast to those from other regions. It is typically enjoyed with a refined dashi broth, and toppings such as thick-sliced "gobo-ten" (burdock root tempura) and "maru-ten" (deep-fried fish cake) are especially popular among locals. It is also customary to order "kashiwa onigiri" (rice balls with chicken) as a side dish to accompany your udon.
Okayama Prefecture: Tsuyama Horumon Udon (Okayama)
© Okayama Prefecture Tourism Federation
Tsuyama Horumon Udon is a local specialty from the Tsuyama area of Okayama Prefecture, featuring udon stir-fried together with beef offal on a hot griddle for a hearty, energy-boosting dish. The rich flavor of fresh beef offal fat blends perfectly with the udon, creating an appetizing, savory taste. Highly praised at events like the “B-1 Grand Prix,” which promotes regional revitalization, this dish has become beloved by many as a representative dish reflecting Tsuyama's history and food culture, going beyond the realm of home cooking.
How is Udon Prepared? 6 Classic Ways to Enjoy Udon in Japan
Udon preparation methods and toppings vary by region. While the noodles themselves have a relatively simple and light flavor, there are countless ways to enjoy them. Udon is known for its firm texture and versatility, making it suitable for both soup and stir-fried dishes. Depending on the season or weather, you can enjoy it chilled in summer or hot in winter. Feel free to add your favorite toppings to suit your taste.
Kake Udon (Hot)
Steaming hot Kake Udon is the most basic form of udon. Simply place boiled udon noodles into a bowl of piping hot mentsuyu (noodle soup base). The light soup allows you to fully savor the natural flavor of the udon. Top with chopped green onions, crispy tempura crumbs, and a touch of fresh ginger for a simple yet delicious dish.
Zaru Udon (Cold)
When boiled udon noodles have cooled, they are drained and placed on a bamboo serving tray called a zaru, and this dish is called "Zaru Udon." Typically, chopped green onions, nori seaweed, and ginger are added to a carefully prepared dipping sauce called "mentsuyu." Its refreshing and simple flavor makes it perfect for summer.
Kamaage Udon (Hot)
Kamaage Udon is different from regular soup udon. For Kamaage Udon, the boiled noodles are scooped directly from the pot and served hot in a wooden bowl without cooling. There are various sizes available, from individual portions to large portions for sharing with family. It is usually enjoyed with a special dipping sauce. Scoop the udon from the wooden bowl and transfer it to your own bowl before eating.
Curry Udon (Hot)
Winter is the perfect season to enjoy Curry Udon, which warms you up! Instead of a light dashi broth, Japanese curry is used. The rich curry is usually thinned with mentsuyu (noodle soup base) to create a curry-flavored broth, making it especially popular with children.
Nabeyaki Udon (Hot)
Simmering udon with vegetables, egg, and other ingredients in a pot is a popular winter dish. The udon is simmered in a light broth with tempura, egg, fish cakes, vegetables, and other ingredients, enhancing the flavor of the udon and making it even more delicious.
Yaki Udon (Hot)
Yaki Udon includes a variety of ingredients such as carrots, thinly sliced meat, and cabbage. The noodles and ingredients are stir-fried in a frying pan or on a griddle until cooked, and finally, a small amount of soy sauce is added for extra flavor. Compared to other udon dishes, it has a stronger flavor and is often found at Japanese teppanyaki restaurants and izakaya pubs.
Make Your Udon Even More Delicious! 5 Recommended Toppings
Just by adding a little topping or getting creative, you can make your udon even more delicious! Common toppings include tempura, vegetable tempura, and fish cakes.
Tsukimi Udon: Egg Topping
Tsukimi Udon may not be familiar to tourists. Tsukimi Udon is a dish topped with a raw egg yolk, which represents the moon in the sky. “Tsukimi” means moon viewing, and the pure white udon noodles are said to resemble clouds in the sky, with the egg yolk representing the moon. This is how the dish got its name. Don’t you think the name "Tsukimi Udon" is poetic and picturesque?
Tanuki Udon: Tenkasu Topping
Tanuki udon is made by sprinkling crispy tempura bits (tenkasu or agedama) on top.
Kitsune Udon: Topped with Aburaage (Fried Tofu)
Kitsune udon is a simple dish consisting of udon noodles topped with aburaage (fried tofu).
Chikara Udon: Topped with Mochi
"Chikara udon" literally means udon with mochi. It is usually enjoyed with ingredients such as grilled mochi. Whether or not eating this will make you super strong is unknown, but adding mochi to udon definitely increases the calories!
Wakame Udon: Topped with Wakame Seaweed
Just add nori and wakame seaweed to your udon, and you have wakame udon!
Enjoy Regional Udon Varieties on Your Trip to Japan
Udon, which has been loved by Japanese people for generations, reflects the climate and history of each region. From the firm Sanuki udon, to the smooth Goto udon, to hearty Hoto udon packed with ingredients, each area has its own unique style. When you visit Japan, be sure to try the local "gotouchi udon" in each region and find your own favorite bowl!
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