Local specialties
Yoshida Udon
- 19Yamanashi
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- 19Yamanashi
Dish log
Udon from around Fujiyoshida City, with thick, firm, chewy noodles eaten in a flavorful dashi-based miso or soy sauce broth.
Dish profile
About this dish
- Main ingredients
- medium-strength wheat flour (churikiko), miso, soy sauce, dashi (soup stock), cabbage
- History and origin
- Fujiyoshida, with its high elevation, cool climate, and volcanic ash soil, was unsuited to rice farming, so a culture of flour-based foods such as wheat developed. In the early Showa period, men in charge of peddling took over making udon for lunch in place of the women who operated looms in the textile industry, and because they kneaded the dough powerfully, firmness and chewiness are said to have become its hallmarks.
- When it is eaten
- It is eaten year-round. As a long food, it is considered a good-luck food wishing for longevity and lasting happiness, and has been eaten at celebrations such as Obon, the New Year, and weddings. Even today it is often served as the closing dish at gatherings.
- How it is eaten
- The noodles are boiled and rinsed in cold water to remove the sliminess, then eaten in a broth of niboshi (dried sardine) or katsuobushi dashi combined with miso or soy sauce, topped with steamed cabbage and, if desired, horse meat simmered sweet and salty.
Sources
- 吉田のうどん 山梨県 | 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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- 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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