Toyama | HATSUHANA UDON ★★Disciple from Itosho Udon Shop★★富山県射水市小杉はつ花もつ煮込みうどん

Toyama | HATSUHANA UDON ★★Disciple from Itosho Udon Shop★★富山県射水市小杉はつ花もつ煮込みうどん

HATSUHANA, located in AL Plaza near Kosugi Station in Imizu city of Toyama, offers one of the best motsu udon in Toyama. In fact, the master of HATSUHANA was a disciple coming out of ITOSHO, the most popular udon shop in Toyama, having trained for 10 years. If you are not into offal, there is plain udon, chicken breast udon and curry udon alternatives. The claypot is fired pipping hot, and the broth comes bubbling, which makes this dish wonderful especially during the cold season.

Udon is a beloved Japanese noodle that has captured the hearts and palates of many around the world. Made from wheat flour, water, and salt, these thick, chewy noodles are a staple in Japanese cuisine. Udon can be enjoyed hot or cold, making it a versatile dish for any season.

The origins of udon date back to the 9th century, with some legends attributing its creation to a Buddhist priest who introduced it to Japan from China. Over the centuries, udon has evolved, with various regional styles emerging.

Udon can be served in an array of ways. One of the most popular dishes is kake udon, where the noodles are served in a light broth made from dashi, soy sauce, and mirin. Toppings like green onions, tempura, or a raw egg can elevate the dish further.

In addition to its comforting flavors, udon has cultural significance in Japan, often associated with festivals and gatherings. It is also commonly enjoyed during celebrations such as New Year’s, symbolizing longevity and prosperity.

Whether enjoyed at a bustling noodle shop or made at home, udon embodies the essence of Japanese culinary tradition: simplicity, quality ingredients, and a deep connection to culture. Its chewy texture and hearty flavor make it a dish that continues to resonate with food lovers globally.