Goto Udon

Goto udon is a hand-stretched noodle dish handed down on the Goto Islands of Nagasaki. Its hallmark is stretching the dough thin while coating it with camellia oil, so the noodles are astonishingly slender yet firmly springy, with a smooth, silky slide down the throat. Paired with stock drawn from the flying fish caught around the islands, it becomes a humble yet deeply flavorful bowl.

Highlights

The greatest appeal is the distinctive aroma from the camellia oil and the strong chew of the thin noodles. Locals love a style called jigokudaki, in which the noodles are eaten straight from the pot, slurped piping hot after a dip in flying-fish broth or raw egg. The silky texture that only painstaking hand-stretching can achieve is unforgettable once tasted.

Enjoying the Seasons

Jigokudaki with warm broth is superb in the cold season, while in summer chilling the noodles for a smooth, cooling meal is also a fine choice. Visit the islands and you can enjoy it with seasonal seafood while gazing out at the sea.

Access and Basic Information

You can taste it on islands such as Fukue in the Goto chain, reached from Nagasaki City by ferry or plane. It is served at island diners and inns, and dried noodles make a popular souvenir to carry home.

A Quick Tip

Since jigokudaki is served straight from the pot, take care with the heat and enjoy it steaming. If you take dried noodles home, buying the flying-fish stock too lets you recreate the authentic taste in your own kitchen.