Ise udon
伊勢うどんNoodle
Ise udon suits anyone who wants the pilgrims' noodle of Ise, thick and soft under a black tamari tare, and the lack of bite surprises people used to firm udon.
Where to eat Ise udon · 1 place
Ise udon noodles run about three times the thickness of ordinary udon and have no bite at all. The tare is kelp, mixed bonito flakes, mirin, tamari soy and sugar, and you stir it through the noodles yourself. Japan's agriculture ministry says Ise cooks long made thick udon without the work of stretching it, and in the Edo period shops kept noodles on the boil so pilgrims could eat the moment they sat down.
The name is young. The Ise noodle restaurant association adopted Ise udon as the dish's name in 1972, after a lyricist suggested it on the radio. Sachets of boiled noodles and tare arrived in 1968 and took the dish into home kitchens.
Quick answers about Ise udonよくある質問
How do you order Ise udon?
Order Ise udon plain and mix the tare up from the bottom of the bowl before you eat.
When is Ise udon in season?
Ise udon: All year.
Where can you eat Ise udon in Japan?
Places we list for Ise udon include Fukusuke.