Japanese Cuisine - Soba & Udon
Ankake udon
Ankake udon in Iwate is a local dish that is considered to be a feast for severe winter. The basis of “ankake udon” is to put soy sauce based onkake soup with soup stock on fres...
Morioka Jajamen
One of the three major noodles in Morioka is “Jaja Noodles”. Unlike Chinese noodles, you can add special meat miso, cucumber, and green onions to the unique noodles that feel li...
Tsuke-kenchin soba (kenchin udon)
It is a local cuisine originated in the northern part of Ibaraki Prefecture. Kenchin soup and soba are not delicious. Tsukenchin soba is a dish that serves warm, dark flavored k...
Hitachi-Aki-soba
The northern region of Ibaraki Prefecture is suitable for soba cultivation, such as the size of the daily range and good drainage, and has been known as “soba dokoro” since the ...
Daikon soba
It is a local cuisine around Sano City, Tochigi Prefecture, which has continued since the Meiji period. There are various ways to eat shredded raw daikon on top of buckwheat or ...
Mizusawa udon
You can eat it at “Mizusawa Udon Kaido” in the vicinity of Mizusawa-dera Temple near Ikaho Onsen in Gunma Prefecture. It's thin noodles, but it looks very beautiful and looks cr...
higokawa udon
Udon with a width of 1.5 cm to 15 cm. 15cm wide? how do you eat it? Soak in a perfect broth and fold it up well, or eat while sucking. It is a local dish of Kiryu City, Gunma Pr...
Okokikomi udon
“Cut, put in, cut and put in.” It seems that this name came from eating. no? It is a dish of thick noodles made in flour, stewed in plenty of soup such as taro, and daikon. The ...
Inaniwa udon
Inaniwa udon is dried udon made by hand in southern Akita Prefecture. It is counted as one of the three major udon noodles in Japan. Due to the unique recipe of kneading while t...
Yokote yakisoba
It is a well-known local gourmet of Yokota, and is counted as one of the three major yakisoba in Japan. The taste is relatively sweet and flavored with Worcestershire sauce with...