â– Japan udon
Beautiful white noodles. Various means have been, has been meeting the stomach of the Japanese since ancient times.
While maintaining the taste of home, a taste of Our Town.
Introducing the noodles around such specialties.
It's jaw Udon
Nagasaki Prefecture
Is using a soup of noodles: (flying fish chin) flying fish with a distinctive flavor and taste.
"Chin" is a delicious and easily than the bonito.
So that in the potato starch with a thickened, to warm the body is good.
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Udon spoiled
Miyagi Prefecture
The texture of the noodles and Mochimochi~tsu, special sauce and eat entwined.
Sauce is sweet.
Seems to have been devised and thought I want you to eat the noodles and delicious easy to the young man less familiar with dried noodles.
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Refers squid noodles
Nara Prefecture
The texture of noodles, sauce and eat special entwined clear throat.
The taste of delicious seafood soup sauce thickens.
It is often eaten chilled.
There are half a lifetime noodles, frozen noodles.
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Ise Udon
Mie Prefecture
Eat black noodles over the sauce is to thick white noodles were Motchiri.
Is simple and only spice red pepper and green onions.
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Udon Inaniwa
Akita Prefecture
Of total hand is dried noodles.
Spatulate-shaped, thin noodles in udon.
Has more than 300 years of history alongside the three major Japanese Udon, Sanuki, and Kishimen.
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Udon towel
Nagano Prefecture
Udon is grated to "rat radish" local Chikuma, eat in the rainy season the soup.
Can become painful at first, but I feel the sweetness Jiwarito.
So pungently and painful from the beginning, you eat to relieve the pain or put the spice.
Like flavor and ate rice cake topped with freshly grated radish with the.
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Oh cut noodles
Gunma Prefecture
After the women are good workers on the state, farm work was finished, and is said to "cut" Whoops that was created as a well-balanced nutritious food can make quickly.
From where the pot was placed taro, radish, etc., put off, the thick of homemade noodles, and put the cut, also known as with this name.
The creamy flavor is characterized by hot from the oven.It, too, to turret.
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Udon Kashiwa
With a focus on northern Kyushu, Saga Prefecture
In the northern part of Kyushu, is often eaten noodles.
Standing as a general thing to eat noodles.
To form a minced chicken is turned on.
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Udon lees
Osaka
Noodles topped with fried in lard Caracalla in the small intestine of cattle.
"Residue" in the soup is topped with chopped.
Home is said to Minamikawachi, food grade B of Osaka, is soul food.
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Udon lees (Kazo)
Saitama Prefecture
Kazo is a producer of wheat. Development of agricultural land from utilizing the water resources of the Tone River proceeded, it became possible to create two hair, had been produced as a second crop of rice.
Feel the texture is similar to Sanuki udon.
In Kazo is Kankonsosai has a habit of always act in your noodles.
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Kansai udon
Osaka
Eat noodles than separately, is often eaten with rice or sushi.
Noodles are boiled to a soft called "udon". Kelp and dried bonito broth tastes good has come out close to transparency.
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Kishimen
Aichi Prefecture
In the flat noodles than "Udon" general, if you include noodles, have been counted as one of the three large side by side Sanuki udon noodles in Kagawa, noodles and even Kishimen Inaniwa of Akita. There is a "wholesale shrimp" "Kishimen miso soup with pork and vegetables" as a typical menu.
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Udon Kyoto
Kyoto
Udon eaten at in Kyoto, Kansai udon soup is nearly as well as transparency.
Scratching often eat fried or "Inari" tail along with the noodles.
Kakiage is on top of the noodles is not riding, etc. I eat udon soup of green tea in taste and salt.
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Bukkake Udon Kurashiki
Okayama Prefecture
The noodles have body like Sanuki udon, thick soup and eat the sweet wind over Kanto.
In addition, you also put in extra equipment.
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Goto Udon
Nagasaki Prefecture
It is said to form what became Goto was a relay point in the age of envoys between China and Japan, the climate of Goto udon was introduced from China.
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Kelp noodles
Kyoto, Osaka, Hyogo
Udon is dim or containing kelp, kelp grated yam.
Also referred to as kelp noodles. Eating well is one of the menu in the start of the station.
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Udon burdock heaven
Fukuoka Prefecture
Tempura Udon of burdock root is the bamboo tree was riding.
Summarized as kakiage or different, and has become or remain apart tempura.
Crispy crunchy is tasty.
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It's sesame noodles
Oita Prefecture
Baked fish such as lizardfish only mix, sesame, soy sauce, etc., when the hot water thing called "It's sesame" that made ground, and then the rainy season.
If you put the hot water is ready to serve Kakimazere prefer sesame noodle soup topped with fried kettle.
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Udon (rollers) sake
Aichi Prefecture
Is that of cold udon noodle soup to eat over the cold that you want.
Soup is thick, and does not contain much Naminami wear noodles.
Ise udon noodles and is close to the Motchiri.
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Sanuki udon
Kagawa Prefecture
Speaking of noodles, the popularity of so called Sanuki udon.
Udon noodles are Tsururi, of glutinous rice cake.Equipment is put on the various.
There are also a number of eating.
Eating noodles is the most prefecture in Japan.
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Udon Shippoku
Kagawa Prefecture
I eat a lot of ingredients of vegetables to put Sanuki udon.
Old housewife went from farm work is one step ahead, so was the soup whip up, or Komaka~tsu or Futoka~tsu, so it is also the taste of homemade noodles cut on a cutting board.
Add the taro is delicious and again and again.
Recently, but we have heard that chicken and pork also put the.
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Udon dental
Okayama Prefecture
Is udon is said to have eaten at the temple of the events of 250 years ago Entsuji "Ryokan" is monk (Ryokan).
Is long with a width of about 2 centimeters.
Menu is not much to eat 30 years ago, but it had been issued in the tea ceremony and reception at the time of the cherry blossoms Entsuji, was revived recently as local cuisine.
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Shiraishi warm noodles
Miyagi Prefecture
This is called "Women Shiraishi."
Also delicious cold and warm.
You can eat to devise various toppings.
Noodles is udon noodles as Inaniwa Hosoi.
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Udon forest Tachi
Gunma Prefecture
The birthplace of "milling Tatebayashi", the predecessor of Nisshin Flour Milling Co., Ltd..
Dried noodles is the center.
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Egg noodles
Iwate Prefecture
In the center is dried noodles, udon noodles is is difficult to extend.
Put egg noodles in the material, there is a smooth taste the waist.
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Udon basin
Tokushima Prefecture
Old kettle fried noodles to our laborers work in the mountains made by hand, said to have been the beginning of "Udon basin" to have the food transferred to a basin surrounded by everyone.
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Dumpling soup
Oita Prefecture
Juice is put into tailoring (soy sauce) or miso to (Dago = dumpling) flat noodles made with wheat flour. Miso soup with pork and vegetables in soup is similar to burdock, carrot, mushroom, and pork enters.
Rather than hit the noodles, those stretching it by hand kneading wheat.
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Udon Naruto
Tokushima Prefecture
Koshi is not much, narrowed than Sanuki udon.
You put on chopped and fried tofu and fish sausage.
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