Tarai Udon

About Tarai Udon

Tara-udon noodles are characterized by the strength of hand-made rice noodles, which are literally transferred to a tub and eaten on a soup stock. There are many specialty shops in Awa, where wheat is made in Sakan and has been used as a staple for noodles since ancient times, and its roots are said to be dating back to the end of the Edo period. At that time, woodcutter in this area, where forestry was thriving, built a pot on the river, boiled udon, and eaten it with river fish is said to be the beginning. People who used to run mountain work surrounded the trough to pay for work, everyone It was a treat to eat at. The godmother of “Tarai Udon” is said to be the governor of Tokushima Prefecture around the beginning of the Showa era. When the governor of the time visited Awa City (formerly Donari Town), he ate udon and later said, “I ate udon in a bowl like a dish that was delicious.”

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