3 famous Udon dishes in Japan
1. Sanuki Udon:
Large, chewy, white udon noodles are modified to create many noodle dishes with very distinct flavors. Some restaurants that are very famous for Sanuki Udon but have very special qualities can be mentioned such as:
- Udon Baka Ichidai: The shop's famous dish is Udon with egg yolks. Udon noodles, after being bare, drained and removed to a bowl, then covered with egg yolk on the surface of the noodles, sprinkled with a little black pepper, soy sauce and butter to flavor the dish.
- More information:
Address: 1-6-7 Tagachi, Takamatsu City
Opening hours: 6:00~18:00
Phone: 87-862-4705
Website: http://www.udonbakaichidai.co.jp/
2. Akita Inaniwa udon: is the second type of noodle that diners should definitely not miss in the "perfect trio of Udon". Akita Inaniwa udon has two types, one is eaten cold and one is eaten hot, but to enjoy this type of noodle with the traditional standard flavor, choose the cold one.
Akita Inaniwa udon noodles are not as big and flat as Sanuki Udon, many people even think of them as the perfect combination of vermicelli and noodles. For cold noodles, diners will eat noodles combined with ingredients such as caviar, soy sauce, tofu, potatoes and green vegetables mixed up according to each person's preferences.
And in the cold winter, hot bowls of Akita Inaniwa udon noodles will be a great choice. Noodles combined with hot soup, served with tempura and seasoning will make you feel warm on cold winter days and full of energy.
3. Osawaya Mizusawa Udon:
The last name of the Udon trio is Osawaya Mizusawa Udon. The origin of Mizusawa Udon is about 400 years ago, Joshu's handmade wheat udon noodles and famous water from Mizusawa were served to devotees at Mizusawa Shrine.
Like Sanuki Udon noodles, Osawaya Mizusawa Udon noodles are large, white, and chewy. Noodles are served cold by combining cooked noodles with rich black sesame sauce, served with seaweed, dried tuna.
