B-class classics
Kokura Yaki Udon
- 40Fukuoka
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- 40Fukuoka
Dish log
Yaki udon originating in Kokura, Kitakyushu, made by stir-frying dried udon noodles.
Dish profile
About this dish
- Main ingredients
- Dried noodles (dried udon), pork belly, cabbage, onion, sauce, shaved dried horse mackerel and mackerel flakes, Kokura local sake
- History and origin
- It is said to have begun in 1945, just after the end of the war, in Kokura, where food shortages made yakisoba noodles hard to obtain, when dried udon was used in a trial dish in place of yakisoba. Since 2001, a group of young local volunteers has worked to establish "Kokura Hassho Yaki Udon" (Kokura-born yaki udon) as a brand, and the "Kokura Yaki Udon Research Institute" continues promotional activities.
- How it is eaten
- Using dried noodles, which cannot be boiled in advance and set aside, takes extra effort, but it results in a chewy texture with well-browned seared spots. Yaki udon topped with one fried egg is called "tenmado."
Sources
- 100年フード 認定一覧 福岡県（小倉焼うどん） | 文化庁 · Government agency · Source checked 2026-10-12
- 焼きうどん - Wikipedia · Encyclopedia · 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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