Japanese Cuisine - Soba & Udon
Udon Making Class in Tokyo
Udon noodles can be enjoyed both hot and cold, in a variety of styles with different flavorings. In Tokyo, there are many udon classes to choose from so you can find the style that most appeals to you – whether it's yakiudon, kake udon, or even matcha udon!
Momiji Manju
Momiji Manju (もみじ饅頭) is a traditional Japanese confection with a soft and fluffy castella cake exterior made from eggs and wheat flour, filled with sweet red bean paste. It...
Kanzaki Somen
Kanzaki Somen (神埼そうめん, Kanzaki somen) is crafted in Kanzaki Town, a place blessed with water from the Sefuri Mountain range, which has been recognized by Japan’s Ministry ...
Fukuoka Udon
Fukuoka Udon (うどん, Fukuoka udon) is unique for its soft-textured noodles. The delightful combination of fluffy, chewy noodles and a mild, soothing broth is what makes it so s...
Takada Soba
Takada Soba (高田そば, Takada soba) from Bungo Takada stands out for its unique cultivation cycle, as it is harvested twice a year in spring and autumn. This means there are two...
Gomadashi Udon
Gomadashi Udon (ごまだしうどん, Gomadashi udon) features a special seasoning called "Gomadashi," a local specialty from Saiki City, Oita Prefecture. Gomadashi is a flavorful ...
Hita Yakisoba
Hita Yakisoba (日田やきそば, Hita yakisoba) is a local specialty from Hita City in Oita Prefecture. Freshly boiled noodles are pan-fried until perfectly crispy, just before r...
Shimabara Hand-Stretched Somen
Shimabara Hand-Stretched Somen (島原手延べそうめん, Shimabara tenobe somen) stands apart from machine-made somen due to its meticulous crafting process. These noodles are car...
Taishu Soba
Taishu Soba (対州そば, Taishu soba) is a rare variety of buckwheat that is believed to have been introduced to Japan from the continent during the late Jomon period. Known for i...
Oga Shottsuru Yakisoba
Hatahata (ハタハタ, hatahata) is a mysterious deep-sea fish that gathers along the coast to spawn during early December amid winter storms and lightning. "Hatahata Shottsuru" is...
Ishikawa Soba
Ishikawa Soba (石川そば) has a history of over 300 years in the Ishikawa region, where buckwheat farming has flourished. It was traditionally served to worshippers visiting the ...
Kuroishi Yakisoba
Kuroishi Yakisoba (黒石やきそば, Kuroishi yakisoba) features thick, flat noodles that might resemble udon at first glance. However, the noodles have a delightfully chewy texture...
Kuroishi Tsuyu Yakisoba
Kuroishi Tsuyu Yakisoba (黒石つゆやきそば, Kuroishi tsuyu yakisoba) originated in the late 1950s at a restaurant called "Mimasu" in the Nakago district of Kuroishi City. This un...
Bitchu Takahashi Indian Tomato Yakisoba
Bitchu Takahashi Indian Tomato Yakisoba (備中高梁インディアントマト焼そば, Bicchū Takahashi Indian Tomato Yakisoba) is a local specialty of Takahashi City in Okayama Prefecture....
Kojima Tako Shio Yakisoba
Kojima Tako Shio Yakisoba (児島たこしお焼そば, Kojima tako shio yakisoba) is a delightful dish born in the coastal town of Kojima, located at the southern end of the Great Seto ...
Kind of food
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