Ise Udon

Ise udon’s noodles are soft and yielding, with little of the firm springiness associated with many udon styles. Chopped green onion tops them, and a dark sauce flavoured with local tamari coats the noodles. Its dashi can use bonito flakes, kombu, dried small fish or combinations including mackerel flakes.^[1]

The dish is associated with the pilgrims visiting Ise, but the name Ise udon became established relatively recently. The agriculture ministry records its adoption by the city’s noodle restaurant association in 1972. Packaging boiled noodles and sauce in small bags from 1968 also made the dish easier to prepare at home. Shops sell their own sauces and variations, including chilled summer servings.^[1]