Local specialties
Tarai Udon
- 36Tokushima
Your tasting map
- 36Tokushima
Dish log
A local dish of Donari-cho, Awa City, Tokushima Prefecture, in which kamaage udon is transferred along with its cooking water into a tarai (tub) and eaten with dipping sauce.
Dish profile
About this dish
- Main ingredients
- udon, dashi for the dipping sauce (originally made from jinzoku, i.e., kawayoshinobori)
- History and origin
- It is said to have originated in the late Edo period, when woodcutters around the Miyagawauchidani River boiled udon over riverside stoves and ate it with a dipping sauce made with river-fish dashi. Its name is said to come from a 1931 visit to Gosho Village by the prefectural governor, who described udon served in a rice container as being in "a vessel like a tarai," and November 7 is designated "Gosho no Tarai Udon Day."
- How it is eaten
- The kamaage udon is transferred to a tarai together with its cooking water and dipped in the sauce to eat. In recent years, versions using dashi other than jinzoku are said to be the norm.
Sources
- たらいうどん - Wikipedia · Encyclopedia · Source checked 2026-10-12
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- VegetarianNo direct clue found (this does not mean suitable)
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