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!
Ishinomaki Yakisoba
Ishinomaki Yakisoba is a popular noodle dish in the Ishinomaki urban area of eastern Miyagi Prefecture. Fresh noodles are steamed twice, turning them brown, then cooked further ...
Morioka Jajamen
Jajamen, a local dish from Morioka City in Iwate Prefecture, is known as one of Morioka’s three great noodle dishes. After tasting zhajiangmian in former Manchuria before the wa...
Ankake Udon
Ankake udon, enjoyed in the Esashi area of Oshu City, Iwate Prefecture, is a local dish that has been served as a special winter meal since the early Showa period (1926–1989). I...
Morioka Reimen
Morioka Reimen is a cold noodle dish that originated in Morioka, Iwate Prefecture. Inspired by traditional Korean cold noodles, it was developed as a local specialty. In 1954, T...
Wanko Soba
When it comes to soba in Iwate Prefecture, Wanko Soba is a local favorite. Bite-sized portions of soba are dipped in hot broth and served in the diner's bowl. Each time the bowl...
Tsugaru Soba
Tsugaru soba is a local dish eaten mainly in the Tsugaru region of Aomori Prefecture. It is distinctive for using gojiru, a slurry made from ground soybeans, as a binder. The go...
