Fish Udon
A wartime creation of resilient noodles made from fish paste

About Fish Udon

Fish Udon (魚うどん, Sakana udon) is a local specialty of Nichinan City, a town renowned for its fishing industry.
During wartime, when staple foods were scarce, people resourcefully made udon noodles using fish paste and potato starch as a substitute. Though this tradition faded during more prosperous times, it was revived in the late 1970s by the women’s group of the Nichinan City Fisheries Cooperative.

Originally, the noodles were made solely from fish paste. Today, the main ingredients include fish paste, eggs, and salt, with small amounts of potato starch or wheat flour sometimes added. The mixture is pressed through an instrument called an "udon tsuki," a tool with small holes, to form noodle shapes, which are then boiled.

These soft, silky noodles maintain their texture even when simmered and are loved for their smoothness. Fish Udon is a low-calorie, high-protein dish packed with healthy DHA, making it both delicious and nutritious.

Related videos

Reviews