Udon: The Deep World of "Koshi" and the Secret of "Dashi" that Differs by Region
Udon is not just a "Japanese noodle." It is a Japanese soul food where you experience the unique texture "koshi" born from the simple ingredients of flour, water, and salt, and the "dashi" (soup) culture that differs completely by region.
On this page, we deliver a complete guide to enjoy authentic udon 100%.
1. Eating Udon in Japan: A Guide by Budget and Style
Udon can be enjoyed in a wide variety of styles, from fast food that can be eaten quickly for a few hundred yen, to specialty restaurants with particular standards.
Style
Estimated Budget
Features and Experience
Recommended Occasions
Cup Noodles / Boiled Noodles at Supermarkets
$
You can easily enjoy the taste of Japan just by pouring hot water or warming them up.
A late-night snack at the hotel, or when you are a little hungry
Stand-up Eating / Self-service Chain Stores
$$
A style where you hold a tray and choose your own toppings such as tempura. Cheap, fast, and delicious.
Lunchtime, or when you want to eat quickly between travels
Hand-made Udon / Local Udon Restaurants
$$$
Offers noodles made from flour by craftsmen. You can taste region-specific udon (Sanuki, Inaniwa, etc.).
When you want to enjoy the authentic texture and unique local taste
Udon-suki / Kappo Restaurants
$$$$
Served as refined Japanese food, such as "Udon-suki," which is boiled in a pot together with luxurious ingredients.
A relaxing dinner with family or friends
2. The Life of Udon, the Concept of "Koshi"
When talking about Japanese udon, "koshi" is indispensable. This is not simply the "hardness of the noodles (Hardness)".
What is Koshi: It refers to a state where the surface is fluffy, soft and smooth, but there is an elasticity that bounces back firmly towards the center. It is similar to "al dente" in Italian food, but it features a chewy, sticky texture without leaving a hard core. Slurping Culture (Slurping): In Japan, it is recommended to slurp the noodles while making a "zuzu" sound. This is not a violation of manners, but a rational way of eating to spread the aroma of the dashi throughout the mouth by taking in air together with the noodles. Tasting Koshi with Cold Udon: Udon that is tightened tightly with cold water after boiling, such as "Zaru Udon" or "Bukkake Udon," allows you to feel the koshi of the noodles most strongly.
[Standard Udon Menus You Should Know]
Kake Udon: The simplest udon in hot dashi broth. You can purely enjoy the umami of the dashi. Kitsune Udon: Udon topped with sweet and salty boiled fried tofu (Fried Tofu). It got this name because it is considered the favorite food of the "kitsune" (fox). Kamaage Udon: Freshly boiled noodles are served hot with hot water without being tightened with water, and eaten by dipping them in a strong dipping sauce. You can enjoy the original aroma of wheat.
3. Completely Different in Kanto and Kansai! The Boundary Line of "Dashi"
The "tsuyu (soup)" of Japanese udon is surprisingly different in color and taste between Eastern Japan (Kanto) and Western Japan (Kansai).
Kanto Dashi (Eastern Japan): Based on "bonito flakes," it uses dark-colored "koikuchi soy sauce." Its appearance is blackish, and it is characterized by the sharp saltiness and flavor of the soy sauce coming to the front. Kansai Dashi (Western Japan): Based on "kelp," it uses light-colored "usukuchi soy sauce." Its appearance is a clear golden color, and while it has proper salt content, the sweetness and elegant aroma of the dashi stand out. Where is the Boundary Line?: Generally, it is said that the taste of the tsuyu changes around Sekigahara in Gifu Prefecture. Famous Japanese cup udon (such as Donbei) are actually sold by changing the taste of the soup for Eastern Japan and Western Japan.
4. Trivia to Enjoy Udon Even More: Japan's Three Great Udon
Sanuki Udon [Kagawa Prefecture]: The most famous in Japan. It is characterized by intense "koshi" and a smooth feeling going down the throat. Kagawa Prefecture is loved so much that it is called the "Udon Prefecture." Inaniwa Udon [Akita Prefecture]: Flat and thin dried noodles, characterized by a silky smooth feeling going down the throat and a beautiful appearance. Ise Udon [Mie Prefecture]: Overturning the general concept of udon, it is a unique udon eaten by mixing thick, "completely without koshi" fluffy soft noodles with a rich, black sauce.
5. Tasting Japan Even After Returning Home: Tips for Boiling Delicious Udon at Home
When eating dried noodles or frozen udon in your own country, we will introduce secrets that bring it closer to a restaurant's taste just by adding a little effort.
How to Make (Tips for Creating Koshi)
Boil in Plenty of Hot Water: By boiling in plenty of hot water so that the noodles dance in the pot, they will be cooked evenly and a beautiful gloss will appear. Always "Tighten with Cold Water": Even when eating hot udon, once boiled, transfer it to a colander and cool it rapidly while scrubbing and washing the noodles under running water. By removing the surface slime and cooling it rapidly, "koshi" is born in the noodles. Reheat Quickly: Pass the noodles tightened with cold water through boiling water for a few seconds to reheat them, and pour hot dashi broth over them. With this, you can enjoy hot udon while leaving the koshi. ← Return to the previous page
