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Local specialties
Chitake Soba
- 09Tochigi
Soba from the plains of Tochigi, eaten with a broth made by stir-frying chitake (chichitake mushroom) and eggplant.

Local specialties
Gomadashi Udon
- 44Oita
A local dish of Saiki, Oita, in which gomadashi, a seasoning made from grilled fish and sesame, is placed on kake udon (udon in hot broth).

Local specialties
Hiyajiru Udon
- 11Saitama
A summer local dish of Saitama in which udon is dipped in a cold sauce of sesame and miso combined with summer vegetables.

Local specialties
Inaniwa Udon
- 05Akita
A dried udon of flat, thin noodles made by hand-stretching, originating in Inaniwa, Yuzawa City, Akita Prefecture.

Local specialties
Ise Udon
- 24Mie
Ise's udon, in which thick, soft noodles are coated with a dark, dashi-rich sauce made with tamari soy sauce.

Local specialties
Izumo Soba
- 32Shimane
Dark-colored soba from the Izumo region, made by grinding buckwheat with its hulls and eaten cold as warigo soba or hot as kamaage soba.

Local specialties
Kawara Soba
- 35Yamaguchi
A dish from Kawatana Onsen in Yamaguchi in which cha soba (green tea soba), beef, and shredded thin omelet are placed on a heated roof tile and eaten with noodle dipping sauce.

Local specialties
Miso Nikomi Udon
- 23Aichi
An Aichi noodle dish in which firm, chewy udon is simmered in a clay pot in a Hatcho miso-based broth.

Local specialties
Miwa Somen
- 29Nara
Hand-stretched somen noodles produced in the Nara Basin during its cold, dry winters.

Local specialties
Okinawa Soba
- 47Okinawa
An Okinawan noodle dish of fairly thick wheat-flour noodles in a pork-bone and katsuobushi broth, topped with sanmainiku (pork belly) and more.

Local specialties
Okkirikomi
- 10Gunma
A local noodle dish of Gunma in which wide wheat-flour noodles are simmered with vegetables and mushrooms without being boiled first.

Local specialties
Oroshi Soba
- 18Fukui
Buckwheat noodles served with a refreshing grated daikon dipping sauce.

Local specialties
Sanuki Udon
- 37Kagawa
Kagawa's udon, known for its strongly firm, chewy noodles and dashi made with iriko and kombu.

Local specialties
Shinshu Soba
- 20Nagano
Nagano Prefecture's representative local dish, made with buckwheat long grown in the cool highlands.

Local specialties
Tarai Udon
- 36Tokushima
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.

Local specialties
Wanko Soba
- 03Iwate
Iwate soba in which a server keeps placing single mouthfuls of warm soba into your bowl, and you keep taking refills until you are full.

Local specialties
Yoshida Udon
- 19Yamanashi
Udon from around Fujiyoshida City, with thick, firm, chewy noodles eaten in a flavorful dashi-based miso or soy sauce broth.