The best regional udon styles of Japan
The top 3 according to 29 votes from people: Sanuki udon · Inaniwa udon · Mizusawa udon. (Updated Oct 7, 2024.)
Sanuki, Inaniwa, kishimen, hōtō and Yoshida udon: Japan's distinctive regional udon.
Automatically translated (original in 日本語). See the original
Top 19
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1
Sanuki udon
Kagawa's firm udon; the prefecture eats the most per person.
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2
Inaniwa udon
Hand-stretched dried noodles from southern Akita, one of Japan's big three.
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3
Mizusawa udon
Chewy udon from Mizusawa, Ikaho, Gunma.
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4
Musashino udon
Rough, firm udon made with local flour.
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5
Himokawa
Very wide, flat noodles from Kiryu, Gunma.
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6
Okkirikomi
Vegetable stew with noodles from Gunma and Chichibu.
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7
Kasu udon
Osaka udon with crispy beef offal, from Fujiidera.
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8
Yoshida udon
Very firm, thick udon from Fujiyoshida.
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9
Oshibori udon
Nagano udon dipped in spicy radish juice.
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10
Kishimen
Aichi's flat udon.
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11
Hōtō
Yamanashi noodles stewed in miso with pumpkin and vegetables.
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12
Hakata udon
Fukuoka's soft udon, topped with fish cake or burdock tempura.
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13
Hippari udon
Yamagata udon eaten with natto and canned mackerel sauce.
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14
Naruto udon
Soft, uneven udon from Naruto, Tokushima.
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15
Nibōtō
Wide noodles stewed with vegetables, from Fukaya.
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16
Goto udon
Thin dried noodles from Nagasaki's Goto Islands, with flying-fish broth.
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17
Tarai udon
Tokushima udon served in a big wooden tub.
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18
Gomadashi udon
Oita udon with a grilled fish and sesame paste broth.
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19
Kyoto udon
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.
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Comments (1)
讃岐が1位なのは納得。でも吉田のうどんの硬さも一度は体験してほしい