Dish

Kijoyu udon

Kijoyu udon is made by cooking thick udon noodles in a broth made from soy sauce, mirin, and dashi. The dish is then topped with sliced green onions and grated daikon radish. The result is a hearty and satisfying dish that is perfect for a cold winter day.

Asian cuisine› East Asian cuisine› Japanese cuisine

Noodle Dish

Origins and history

Kijoyu udon originated in the Kansai region of Japan and is believed to have been created in the early 20th century. It was originally a dish that was served in tea houses and was popular among travelers and pilgrims.

Dietary considerations

Vegetarian, vegan

Variations

There are many variations of kijoyu udon, with different toppings used depending on the region and the season. Some versions use fried tofu or tempura shrimp, while others use sliced pork or beef. Some versions also include mushrooms or seaweed for added flavor.

Presentation and garnishing

Kijoyu udon is typically served in a bowl with the noodles and toppings arranged on top of each other. The broth is then poured over the top, and the dish is garnished with sliced green onions and grated daikon radish.