Ise Udon

Long-boiled, extra-thick, and soft udon noodles in rich soup!

Making-6Ise City

Compared to the Udon today, During the Edo period (1603-1858), thicker and softer noodles were popular.

Stores sold them boiled with soybean paste. Ise Udon was an immediate success among locals and travelers. It has become a popular local and national dish since then.

Ayahikari-2Ise City

Ise udon ingredients

Ise udon noodles are made from "Ayahikari," a low-amylose wheat variety produced in Mie Prefecture. This gives the noodles a chewy, smooth texture.

Ayahikari-6Ise City

The rich, slightly sweet Ise udon sauce is made by mixing bonito flakes and dried sardines with tamari soy sauce. The udon is topped only with chopped spring onions.

Making-3Ise City

How to cook Ise Udon

Ise Udon's noodles are extremely thick and soft, unlike many other udons. Due to their size, the noodles are chewy after being boiled until soft.

Tsutaya-1Ise City

Then a black, concentrated sauce is poured over it, followed by spring onions sliced thinly.

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