Local specialties
Ise Udon
- 24Mie
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- 24Mie
Dish log
Ise's udon, in which thick, soft noodles are coated with a dark, dashi-rich sauce made with tamari soy sauce.
Dish profile
About this dish
- Main ingredients
- Ise udon noodles, kombu, zatsubushi (dried fish flakes), mirin, tamari soy sauce, sugar
- History and origin
- In Ise, people are said to have long eaten thick udon without firmness dressed with miso tamari. When pilgrimages to Ise (Ise-mairi) flourished in the Edo period, shops reportedly appeared that kept noodles boiling and served them right away with tamari poured over. The name 'Ise Udon' is said to date from 1972 (Showa 47), when the Ise City noodle restaurant association set it as the unified name.
- When it is eaten
- An everyday taste eaten year-round, mainly in Ise and Toba. In 1968 (Showa 43), boiled noodles and small packets of sauce were developed, and it spread from something eaten at restaurants to a home dish.
- How it is eaten
- Warmed noodles are placed in a bowl, the sauce is poured over, chopped green onion is scattered on top to taste, and everything is mixed well in the bowl to coat the noodles with sauce before eating.
Sources
- 伊勢うどん 三重県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- Gluten-freeClues to confirm: wheat or noodles
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Shows whether pork or alcohol (mirin or sake) appears in the dish name or editorial description. No clue does not confirm absence or religious suitability.
- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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