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Yoshida's Udon |
For maps and reviews about Yoshida's over 60 famous Udon shops, click on the following links:
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Te-uchi Udon by Phillip Cummings Fujiyoshida is not only known for its proximity to Japan's number one symbol, Mt. Fuji; the city also has a rich history of making delicious noodles. Yamanashi's most famous dish is called hoto, a hearty meal of thick, flat noodles stewed in a miso-based broth together with pumpkin, mushrooms, or other vegetables; the ideal way to keep warm during this increasingly cold autumn season. While hoto is made at home here at Fuji's north face, it is unusual to find it in local restaurants as one might in the prefectural capital, Kofu. Instead, Fujiyoshida is home to a different variety of noodle: teuchi (hand made) udon. This noodle dish has been around for a long time. Japanese flour-based noodles are said to have come from the Kansai region (Osaka/Kyoto). Chefs from the Kanto region (Tokyo) studied the Kansai techniques and came up with a new noodle, soba, made from buckwheat flour. In Fujiyoshida, teuchi udon, which is thicker than soba, used to only be served during holidays and festivals. This custom is still commonplace, yet udon has been available for everyday meals for some time. Udon is a meal to fortify one against the bone-chilling winds form the mountain (the answer to why Fujiyoshidans do not require central heating in their homes?). It differs from the hoto in the shape of the noodle, broth, and ingredients.
Or perhaps more appropriately, the difference is in the water used to make the noodles. The water quality here is a notch higher than in other localities. This excellence is attested by the large number of tourists who sneak into the Sengen Shrine grounds at night to fill up jugs of Mt. Fuji's pure spring water from the everflowing dragon's mouth at the ritual purification area. This high quality water is what gives the handmade udon noodles and broth their fresh flavor. In addition, as the name implies, in restaurants a batch of teuchi udon noodles is made daily or in some places constantly, usually in full view of the customers. The recipe for the noodles is quite simple, involving not much more than flour, salt, and water, but the rapid preparation gives them their "backbone." Yoshida's style of teuchi udon is famous for its firm noodles, made from scratch and not allowed to soak or boil very long. One interesting fact is that in Japan, udon is usually made from American flour, which is said to make better noodles than local flour. Time to Eat!
The most disappointing thing about udon in the city is that it is usually eaten for lunch,and only a few shops are open in the evening. The reason is that while it is easier to eat out for lunch, most people dine at home for dinner. However, it is still possible to find a restaurant serving udon for dinner or as a late night snack after a round of drinks with co-workers. A good bowl of udon will make one break out in a sweat and open the sinuses. Also, an acquaintance insists that it is a good cure for hangovers. Ordering and Eating The udon of Fujiyoshida is also unique for the way in which it is ordered and eaten. In some places you are supposed to write down the order and give it to the chef yourself (those of you lacking confidence in Japanese can just tell a server). A typical order includes the dish, size and number of bowls. Most shops do not have book menus; patrons glance at the list hanging on a wall or in front of the kitchen and order before sitting down. Water or green tea is free and self service. Kake Udon
Styles of Udon There are a number of ways in which udon is served. Some shops make even more styles than those listed here, while others specialize in only one. The following is meant as an introduction to this variety. Many udon shops offer an extra plate of noodles called "tama." This is an economical way to maximize noodle intake without buying another bowl of soup. Here are some of the varieties most frequently encountered by the teuchi udon connoisseur. Vegetables found in udon include cabbage and green onions. ● Kake:Basic noodles and soup |
A bowl of "kake udon." 
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