Ankake Udon (Udon with thickened broth)
A beloved winter dish in Esashi, Oshu, Iwate—warming and comforting

About Ankake Udon (Udon with thickened broth)

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). In the region’s cold climate, families made it to warm themselves, and this traditional dish is now served at local restaurants as well.

Its simple preparation is one of its defining features: freshly boiled udon is topped with a soy sauce-based, dashi-rich thickened broth. Toppings such as shiitake mushrooms, datemaki (sweet rolled omelet), and boiled egg vary from one restaurant or household to another.

Nutritionally, it is described as a well-balanced dish offering a range of nutrients, including vitamin D from shiitake mushrooms, high-quality protein from eggs, and iron from spinach. Loved by local people, it is enjoyed in cold weather as a warming meal and a source of nourishment.

Ankake udon is also closely connected with the history of the Esashi area and is a symbol of its regional food culture. Passed down in local eateries and homes, this dish offers visitors a sense of warmth and nostalgia.

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