Kazo Udon

Spreading along the banks of the Tone River, the city of Kazo has long been known for fine wheat, and a culture of handmade udon has taken root here. The custom of kneading udon at home for festivals and to welcome guests still lives on as the taste of the town. A firm chew and a smooth, slippery finish are what Kazo udon prizes above all.

Highlights

Noodle thickness and broth flavor differ by shop, making comparison a pleasure. Cold udon on a tray lets you savor the full spring of the noodles, while a warm bowl brings out the depth of a clear broth. Locals also enjoy dipping the noodles in a sauce enriched with duck or regional vegetables.

Enjoying the Seasons

In summer cold udon offers a crisp refreshment, while in winter a warm bowl heats the body, so the dish suits every season. The town also holds a summer udon festival that draws lively crowds.

Access and Basic Information

Kazo Station on the Tobu Isesaki Line is the base. Traditional udon shops dot the city, each competing in the craft of hand kneading. Stopping by while touring the surrounding area is recommended.

A Quick Tip

Start with the cold noodles to test the natural firmness of the dough. Adding chopped green onion or tempura crumbs brings extra depth to the flavor.