Hunting down Japan’s best bowl of ramen, or lusting after some soba (buckwheat noodles), can feel like a national pastime, while the hearty bowl of udon often gets overlooked.
Udon is actually older than soba — the oldest of a long list of theories on how the noodle arrived in Japan dates the dish back to the Nara Period (710-94). Whether this is true or not, one thing’s for sure: By the beginning of the Edo Period (1603-1868), udon as we know it had become widespread across the country.
Today, an endless variety of udon can be found anywhere from convenience stores and chain eateries to tachikui (standing only) joints and specialist shops. The perfect quick meal, udon noodles are cheap, tasty and devoured throughout the year, often served alongside an array of fresh tempura and other accompaniments.