Gobouten Udon

When it comes to udon in Fukuoka, the standard is gobouten udon, soft Hakata udon topped with freshly fried burdock tempura. In this town of impatient merchants, soft noodles were favored so a bowl could be served the moment it was ordered. The pairing of soft noodles and crunchy burdock works surprisingly well and has long been loved by locals.

Highlights

- Hakata udon that prizes softness over firmness - The aroma and texture of just fried burdock tempura - A gentle broth flavored with dried sardine and kelp - The food culture of Hakata, said to be the birthplace of udon

Seasonal Enjoyment

On cold mornings, the warm broth and soft noodles bring a comforting heat. In the hot season, a chilled bukkake style highlights the toasty burdock for a fun change.

Access and Basics

- Area: udon chains and specialty shops across Fukuoka City - Access: many near JR Hakata Station and Tenjin subway station - Budget guide: an affordable price for a casual bowl - Jotenji temple holds a stone marking the birthplace of udon

A Little Advice

The burdock tempura is good either soaked soft in the broth or eaten crisp on its own, each with its charm. Stir in some yuzu pepper partway for a shift in flavor.