Thin Udon
Quick-cooking udon noodles

About Thin Udon
Thin Udon (細うどん, Hosou udon) is a regional specialty of Kure City in Hiroshima Prefecture, known for its slim noodles measuring only about 3 to 4 millimeters in width, much thinner than regular udon.
Another standout feature is its quick preparation time—ready to serve in just about two minutes. This style of udon was reportedly created during the Meiji era to cater to the needs of the former navy personnel and factory workers, who often had limited time for meals. The goal was to provide something that could be served immediately upon arrival and eaten quickly before heading back to work.
Originally, the udon noodles were of a standard thickness, but to meet the demand for "quick and delicious" meals, the noodles were gradually made thinner to reduce cooking time and allow them to soak up plenty of flavorful broth. Over time, this heartfelt consideration for the busy workers transformed the dish into the current "thin-cut udon" we know today. With its generous broth and emphasis on speedy dining, Thin Udon has become a cherished and iconic dish in Kure's local cuisine.
Related videos
Reviews
There are no reviews yet.
Regional cuisine of Hiroshima region
Japanese Cuisine - Soba & Udon
Kind of food
Recommended
-
Iwato Mochi
Mie / >Local cuisine -
Soki Soba
Okinawa / >Soba & Udon -
Uchimame (Crushed Dried Soybeans)
Fukui / >Local cuisine -
Imari Beef
Saga / >Meat dish -
Whole Dried Pacific Saury
Mie / >Seafood -
Nozawana Pickles
Nagano / >Local cuisine -
Hakata Salt Ramen
Ehime / >Ramen -
Kurobuta Shabu-Shabu
Kagoshima / >Nabe dish