What's "Kitsune Udon?"
A savory udon topped with sweet and salty fried tofu in the shape of fox's ears,
considered lucky in Japan.
This popular kind of udon was created in Osaka during the Meiji period.
What's "Kitsune Udon?"
A savory udon topped with sweet and salty fried tofu in the shape of fox's ears,
considered lucky in Japan. This popular kind of udon was created in Osaka during the Meiji period.
In early spring, although the days are beginning to brighten, the bitter chill of winter still lingers. As winter finds its close, we revel in the warmth of udon's tender noodles and hearty broth, which remind us of the anticipated warmth and plenty of the spring.Beloved since antiquity by children and adults alike, spring udon is a wonderful Japanese tradition that nourishes both body and soul.
During the Edo period, Osaka was a vibrant hub for merchants and traders.
It became known as "The Kitchen of Japan," as famous dishes were created and popularized here, one after another.
Osaka's udon has a history of more than 400 years.
During the construction of Osaka castle, the builders used an enormous sand pit in the city for raw materials.
This area in present-day Shinmachi quickly became lined with a bustling row of udon and soba sellers.
These formed the base of Osaka's enduring popular noodle culture.
Osaka's noodles are light yet hearty, deliciously slurpable,
and make a great traditional lunch full of local flavor.
You can find numerous varieties of udon.
This page describes some of the most popular kinds you'll run into.
