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Kitsune udon is a famous Japanese dish which consists of thick udon noodles served in a fragrant dashi broth which is then topped with sliced or whole deep-fried tofu known as aburaage. The name of the dish is translated as fox udon, following the old folk tale which suggests that foxes are great admirers of deep-fried aburaage.
Even though the origin of this dish is vague, it is believed that it originated in the 19th-century Osaka, from where it spread throughout Japan and became one of the most common dishes served in traditional Japanese udon restaurants.
MOST ICONIC Kitsune udon
MAIN INGREDIENTS
Wakayama ramen is often described as a Tokyo-style ramen served in Tokushima broth. In Wakayama, it is usually referred to as chuka-soba (Chinese noodles). The noodles in Wakayama ramen are thin and straight, while the soup can either be clear and soy sauce-flavored (shako-mae style) or it can consist of a combination of tonkotsu base and soy sauce.
Pork ribs are one of the most common additional ingredients in Wakayama ramen, and the dish is typically served with a boiled, runny-yolk egg instead of a raw one that is served with Tokushima ramen. Interestingly, Wakayama ramen is often served with sushi on the side, and when it’s time to pay, customers will tell the staff how many of these side dishes they’d consumed.
MOST ICONIC Wakayama ramen
View moreAlso known as tetchiri and prepared hotpot-style, fugu chiri is a Japanese dish that consists of large chunks of fugu - a fish infamous for its poisonous parts, along with vegetables such as cabbage, mushrooms, and leeks. The dish is usually prepared tableside, and after it is cooked, the delicate fish parts are taken out from the broth, dipped in soy sauce, and eaten.
MOST ICONIC Fugu chiri
Udon-suki is a Japanese hot pot dish. It's made with a combination of udon noodles and a variety of ingredients such as tiger shrimp, squid, chicken, tofu, conger eel, Hamaguri clams, pork, salmon, shiitake mushrooms, and negi. The broth is usually flavored with sweet and savory miso, mirin, dashi, and soy sauce.
It shouldn't be too overpowering that it shadows other ingredients in the bowl. This dish is usually prepared during winter and on cold days because it's nutritious, hearty, and warming. It is believed that udon-suki originated in Sakai City, Osaka Prefecture, in a restaurant called Mimiu.
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