When you think of Fukuoka, you might picture tonkotsu ramen, but the region is also known as an “Udon Prefecture,” rivaling even Kagawa Prefecture.
Popular udon restaurants frequented by locals include “Maki no Udon,” which has 18 locations across Fukuoka, Saga, and Nagasaki Prefectures; “Sukesan Udon” and “West” with over 60 locations centered around Kitakyushu City.
When you think of Fukuoka, you might picture tonkotsu ramen, but the region is also known as an “Udon Prefecture,” rivaling even Kagawa Prefecture.
In short, Fukuoka and Kitakyushu’s udon is soft yet chewy. The texture varies depending on factors like resting time, the degree of maturation, and the type of flour used. Many of the udon shops in Fukuoka use wheat grown in Kyushu, which is known for producing chewy udon noodles. It’s easy to eat, affordable, and delicious. Unlike greasy ramen, it’s also a healthier option.
Maki no Udon
During my student days, I loved this udon so much that I ate there about half the week. The noodles are made in-house, and the process skips steps like rinsing the noodles in cold water after boiling or reheating them, allowing them to absorb the broth (soup) directly. Because of this, the noodles continue to absorb the broth as you eat, and it can feel like the portion size is growing the longer you take to eat. This is why it’s often called the “magic udon that never disappears.”
Since the noodles soak up the broth, there is a kettle of extra broth provided for free refills. If you’re in the mood for rice, I highly recommend trying the “Kashiwa-gohan” (seasoned rice cooked with chicken, carrots, and more) as a side. The most popular choice is the “Goboten Udon” (burdock tempura udon) for 460 yen. There are plenty of topping options, like eggs, beaf, “maruten (fried fish cake)”, kimchi, and more. You can even choose the firmness of your noodles, selecting from “hard,” “medium,” or “soft.” (Although it’s not on the menu, there’s also a “medium-hard” option called chu-kata.) The priciest udon option is the “Special Udon,” loaded with all the available toppings. I tried it once, and it was quite a treat. The flavor is so good that you could eat it every day without getting tired of it—definitely a must-try if you visit Fukuoka.
Sukesan Udon
“Sukesan Udon,” which is mainly found in Kitakyushu, is a place I used to visit frequently with my family when I lived there. It’s similar to Maki no Udon, but one of its distinguishing features is the option of sai-men, a thin noodle that measures 1.6 mm. The side dishes like oden and botamochi (sweet rice cakes) are also popular, and many people buy the botamochi to take home. It’s also great that you can add as much tempura bits and tororo konbu (shredded kelp) as you like.
In Japan, Kagawa Prefecture’s Sanuki Udon, known for its firm texture, is famous, but I personally prefer Kyushu’s udon. I hope you’ll give Kyushu’s udon a try!
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