Udon

About Udon

The characteristic of Udon in Fukuoka is that the noodles are soft. The harmony between the noodles with the fluffy surface and the chewy inside and the soup with a gentle taste is attractive. The reason why the stiffness is weak compared to other regions seems to have a close relationship with the culture rooted in this area. Fukuoka, especially the Hakata district, has flourished as a merchant town since ancient times, but it is said that boiled udon has become mainstream so that merchants who are severe in time can eat it quickly. Also, in Kyushu, udon is made using wheat similar to the wheat used to make soy sauce, so it is said that it is difficult to get chewy because the amount of protein is small compared to other products. Fukuoka Udon has a chain store that is also called “Fukuoka Udon Sanju.” It's “waist,” “kamaage maki udon,” and “Suke-san udon.”

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