Tarai Udon

This is a local udon passed down in the mountains of northern Tokushima Prefecture. Its feature is that boiled udon is transferred with its cooking water into a large wooden tub and eaten by a group gathered around it. It is often savored dipped in a broth made from river fish, a rustic and warm bowl.

Highlights

The thick udon has a strong bite and offers a smooth throat feel. A flavorful dipping broth made from river fish and the like draws out the wheaty sweetness of the udon. The style of gathering around a large tub and sharing is lively and warms the heart.

Enjoying the Seasons

Savored beside a clear stream in summer, a bowl enjoyed while feeling the cool is exceptional. Taken with a warm dipping broth, it warms the body even in the chilly seasons. Visiting with family and friends during the outing season is the classic way.

Access and Basic Information

It can be enjoyed at specialty shops around Kamiyama Town and Itano Town. There are areas where shops line a mountain stream, and the location is easy to reach by driving into the mountains from Tokushima City.

A Quick Tip

The trick is to dip it generously in the broth before savoring. Gathering a large group around a big tub lets you enjoy the sense of togetherness unique to this local dish.