Soba & Udon｜Japanese Regional Cuisine(Page.6)

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Soba & Udon Cooking Classes

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!

Saitama

Saitama Soba & Udon

Chichibu Soba

Chichibu Soba (秩父そば, Chichibu soba) is a regional specialty of the Chichibu area in Saitama Prefecture, celebrated for its fragrant aroma and firm, chewy texture. This belov...

Tokyo

Tokyo Soba & Udon

Jindaiji Soba

Rice was not well suited to the area’s land, while its well-drained soil and abundant spring water were ideal for growing buckwheat, and soba cultivation took root here. Althoug...

Fukui

Fukui Soba & Udon

Echizen Oroshi Soba

Echizen soba is eaten mainly in Fukui Prefecture’s Reihoku region. It is characterized by dark, firm noodles and a distinctive dipping sauce generously mixed in advance with gra...

Toyama

Toyama Soba & Udon

Himi Udon

Himi Udon is a regional noodle dish made in and around Himi, Toyama Prefecture. Alongside Sanuki Udon and Inaniwa Udon, it is counted among Japan’s “three great udon.” The noodl...

Niigata

Niigata Soba & Udon

Hegi soba

Hegi soba, a signature local dish of Niigata Prefecture, is a traditional soba enjoyed especially in the Uonuma area. Using funori seaweed as a binding agent gives the noodles t...

Nagano

Nagano Soba & Udon

Shinshu Soba

Shinshu is said to be the birthplace of soba-kiri, or cut soba noodles. Nagano Prefecture’s large day-to-night temperature differences and well-drained mountain fields are well ...

Nagano

Nagano Soba & Udon

Togakushi soba

Togakushi soba refers to soba noodles from Togakushi, Nagano City, Nagano Prefecture (formerly Togakushi Village). Along with Wanko soba from Iwate Prefecture and Izumo soba fro...

Nagano

Nagano Soba & Udon

Sobagaki

Sobagaki is made by quickly mixing buckwheat flour with water or boiling water until it forms a dough-like mass. It is eaten by tearing off small pieces with chopsticks and dipp...

Yamanashi

Yamanashi Soba & Udon

Ozara

Ozara is a chilled noodle dish based on hōtō, a regional specialty of Yamanashi Prefecture. The noodles, served cold, are about halfway in thickness between hōtō and hiyamugi, a...

Yamanashi

Yamanashi Soba & Udon

Mimi Udon

Wheat flour is kneaded and rolled out, then cut into squares. Two neighboring corners of each square are pinched together to make a shape resembling an ear. The ears are said to...

Yamanashi

Yamanashi Soba & Udon

Yoshida Udon

Yoshida Udon is a local specialty representing Fujiyoshida City in Yamanashi Prefecture, known for its exceptionally firm, chewy noodles. The wheat’s savory flavor deepens with ...

Yamanashi

Yamanashi Soba & Udon

Hōtō

Hōtō is a local specialty of Yamanashi. This simple dish features flat noodles made from kneaded wheat flour, simmered in miso broth with ingredients such as pumpkin, potatoes a...

Fukushima

Fukushima Soba & Udon

Aizu Soba

Aizu soba is made with buckwheat flour from a variety called “Aizu no Kaori” and is known for its firm texture and fragrant aroma. Buckwheat cultivation is also widespread in Ai...

Yamagata

Yamagata Soba & Udon

Itasoba

Itasoba is a style of soba eaten widely throughout inland Yamagata Prefecture. Its distinctive feature is that the noodles are served in a long, shallow wooden box rather than o...

Akita

Akita Soba & Udon

Yokote Yakisoba

Yokote Yakisoba is a local specialty from Yokote City, Akita Prefecture, loved for its distinctive style and flavor. It is made with thick, straight boiled noodles stir-fried wi...

Akita

Akita Soba & Udon

Inaniwa Udon

Inaniwa udon is a type of hand-stretched, dried udon made in southern Akita Prefecture. It is counted among Japan’s three great udon varieties. Its distinctive production method...