# The best regional udon styles of Japan

Sanuki, Inaniwa, kishimen, hōtō and Yoshida udon: Japan's distinctive regional udon.

- 29 votes · 19 items
- Oct 7, 2024 · gohan
- https://even.best/en/l/3472/the-best-regional-udon-styles-of-japan

## Top 19

1. **Sanuki udon** (3 · ▲3 ▼0) — Kagawa's firm udon; the prefecture eats the most per person.
2. **Inaniwa udon** (3 · ▲3 ▼0) — Hand-stretched dried noodles from southern Akita, one of Japan's big three.
3. **Mizusawa udon** (2 · ▲2 ▼0) — Chewy udon from Mizusawa, Ikaho, Gunma.
4. **Musashino udon** (2 · ▲2 ▼0) — Rough, firm udon made with local flour.
5. **Himokawa** (2 · ▲2 ▼0) — Very wide, flat noodles from Kiryu, Gunma.
6. **Okkirikomi** (2 · ▲2 ▼0) — Vegetable stew with noodles from Gunma and Chichibu.
7. **Kasu udon** (2 · ▲2 ▼0) — Osaka udon with crispy beef offal, from Fujiidera.
8. **Yoshida udon** (1 · ▲2 ▼1) — Very firm, thick udon from Fujiyoshida.
9. **Oshibori udon** (1 · ▲2 ▼1) — Nagano udon dipped in spicy radish juice.
10. **Kishimen** (1 · ▲1 ▼0) — Aichi's flat udon.
11. **Hōtō** (1 · ▲1 ▼0) — Yamanashi noodles stewed in miso with pumpkin and vegetables.
12. **Hakata udon** (1 · ▲1 ▼0) — Fukuoka's soft udon, topped with fish cake or burdock tempura.
13. **Hippari udon** (1 · ▲1 ▼0) — Yamagata udon eaten with natto and canned mackerel sauce.
14. **Naruto udon** (1 · ▲1 ▼0) — Soft, uneven udon from Naruto, Tokushima.
15. **Nibōtō** (1 · ▲1 ▼0) — Wide noodles stewed with vegetables, from Fukaya.
16. **Goto udon** (0 · ▲0 ▼0) — Thin dried noodles from Nagasaki's Goto Islands, with flying-fish broth.
17. **Tarai udon** (0 · ▲0 ▼0) — Tokushima udon served in a big wooden tub.
18. **Gomadashi udon** (0 · ▲0 ▼0) — Oita udon with a grilled fish and sesame paste broth.
19. **Kyoto udon** (-1 · ▲0 ▼1) — Kyoto's soft, thin udon in a refined broth.

How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.