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.

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