Yoshida Udon

On the northern slopes of Mount Fuji, in and around the city of Fujiyoshida, the local favorite is Yoshida udon. Known for being among the firmest noodles in all of Japan, the thick, sturdy strands release the flavor of wheat with every bite. The standard style places boiled cabbage and sweet savory simmered horse meat atop a broth that blends soy sauce and miso.

Highlights

Above all, the noodle stands out for combining great firmness with thickness. In this area, once a thriving center of textile weaving, the dish developed as a meal that filled working people quickly and well, and the chewy noodle became its hallmark. Adding the chili based condiment called suridane that sits on the table brings out heat and aroma, sharpening the flavor considerably.

Enjoying the Seasons

It is usually eaten with a warm broth, though the toppings vary by season and by shop. Visiting alongside sightseeing around Mount Fuji lets you ease the fatigue of travel with a warm bowl after gazing at the grand mountain range. In the colder months the dish warms the body and feels all the more rewarding.

Access and Basic Information

The specialty shops are scattered mainly through Fujiyoshida, and many occupy quiet residential streets or converted private homes. Fujisan Station or Shimoyoshida Station on the Fujikyuko Line serve as starting points, and by car the dish is reachable from the Kawaguchiko interchange on the Chuo Expressway. Note that many shops open only at lunchtime.

A Quick Tip

Popular shops grow crowded around midday and may close once the noodles sell out. Arriving early gives you peace of mind. Add the suridane little by little to find the level of heat that suits you.