Udon Audio Guide
One thick, white strand of noodle: udon. From a wheat culture that some say Kukai brought home, to the famous styles of Sanuki and Inaniwa, the clear broth of the west and the dark broth of the east, the art of slurping,…
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Welcome to the World of Udon
Welcome to the world of udon. In a steaming bowl, a thick, white noodle rests quietly in a clear broth. Take one slurp, and a springy, chewy bite meets the gentle warmth of the dashi, spreading slowly through your whole body. For people in Japan, udon is about as familiar as food can get. It is less a feast for special occasions than a constant, comforting presence — there for you when you're a little hungry, when you've caught a cold, or when your wallet is running light, always greeting you with the same quiet kindness. From the north of Tohoku to the south of Kyushu, the thickness of the noodles and the color of the broth differ from region to region, sometimes astonishingly so. Under one simple name, udon shows a completely different face wherever your journey takes you — and that, too, is part of its charm. In the steam rising from a little shop you happen upon, you may catch a glimpse of the life of that place. So where did this humble yet profound bowl come from, and how did it take root at the Japanese table? Let's begin with the story of udon.
What you'll hear on site
- The Story of Udon ¥200 · 7 days
- Types of Udon and How to Eat Them ¥200 · 7 days
- East, West, and Local Udon ¥200 · 7 days
- When Do the Japanese Eat Udon? ¥200 · 7 days
- How to Eat Udon: Manners at the Table ¥200 · 7 days
- Enjoying a Self-Service Udon Shop ¥200 · 7 days
Unlock all stops for 7 days — ¥200 / 7 days
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