Tarai Udon

Tarai Udon introduction

Tarai Udon (たらいうどん, Tarai udon) is a unique style of udon where freshly boiled noodles are transferred directly into a large tub-like container called a "tarai" and served with a flavorful dipping broth. The hand-pulled noodles are known for their firm and satisfying texture. In Awa City, where wheat production has been abundant, noodles have been a staple for centuries. Many specialized restaurants in the region serve Tarai Udon, with its origins tracing back to the late Edo period. It is said that local lumberjacks, while working in the forests, would build makeshift stoves on riverbanks to cook udon noodles and make broth using fresh river fish. This hearty dish became a celebratory meal for forestry workers, who would gather around the tarai to enjoy their communal feast at the end of a hard workday. The name "Tarai Udon" is attributed to the governor of Tokushima Prefecture in the early Showa era. It is said that during a visit to Donari Town (now part of Awa City), the governor enjoyed a bowl of this memorable udon and later remarked how delicious the noodles served in the "tarai-like container" were, giving the dish its iconic name.

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Other information

• NameTarai Udon
• Area Tokushima
• Kind of food Soba & Udon

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