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.

Tarai udon is said to have originated in Donari, Awa City. In the late Edo period, woodcutters at work in the mountains boiled udon at a riverside stove beside the Miyagoichidani River and ate it dipped in a broth made from river fish, which is said to be the beginning. The original dipping broth used a river fish called jinzoku, a local name for the freshwater goby, creating a distinctive flavor. In recent years, as jinzoku catches have declined, more shops use other broths, but the distinctive style of sharing around a tub is still carried on.

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 Donari 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.

Practical Travel Notes

Because tarai udon is basically eaten with several people gathered around a single tub, visiting with two or more people lets you enjoy the original atmosphere. Specialty shops gather along the Miyagoichidani River in Donari, Awa City, and some let you savor it beside a mountain stream. A serving generally runs around a thousand yen, but some shops vary the price by tub size and number of people, so it is good to confirm when ordering. Located in the mountains with limited public transport, a visit by car is practical. Popular shops can get crowded on weekends in the outing season, so visiting with time to spare or reserving ahead is reassuring. Business days and hours vary by shop, so checking in advance is recommended.

Practical Information for Your Visit

• Main area where it is served: According to Awa Navi, the Tokushima Prefecture tourism information site, this is a local specialty of Donari in Awa City, a country dish that people used to eat gathered around a large wooden tub after finishing work in the mountains. Five specialist restaurants stand around the roadside station Michi-no-Eki Donari.
• Broth: Besides broth made from jinzoku (Oriental river goby), some restaurants use iriko (dried sardine) broth.
• Public facility to stop at: Michi-no-Eki Donari, San-no-Yakata (28-2 Hirama, Miyagouchi, Donari-cho, Awa City / 088-695-5405). Open 10:00-17:30 from April to October and 10:00-17:00 from November to March, closed every Monday (or the following day when Monday is a public holiday). It displays a giant tub 8.7 m in diameter and offers hands-on udon making (1,360 yen for one batch of noodles serving four people, 330 yen for broth per person).
• Tip for eating: When lifting the noodles, slide them along the rim of the tub to drain the hot water and keep the broth from becoming diluted.

* Opening hours and prices vary from restaurant to restaurant.

(Sources: Awa Navi, the Tokushima Prefecture tourism information site; East Tokushima Tourism Promotion Organization, "Michi-no-Eki Donari (San-no-Yakata)"; official website of the Awa City Tourism Association)

Information Sources

This article is compiled from tourism information for Tokushima Prefecture and information published by each restaurant. Prices, menus and seasonal availability are subject to change, so please check each restaurant's official information for details.

Sightseeing Checklist

• Budget guide: From around 1,000 yen for a single serving or set
• Where to eat it: Tarai udon restaurants around Donari in Awa City
• Best time of day: Mainly lunchtime; it is also fun to gather around the tub in a large group
• Avoiding the crowds: Popular restaurants get busy at lunchtime, so shift your timing
• Combine it with: Savoring jinzoku broth, the Dochu earth pillars, Gosho-no-Sato, and Taisanji Temple