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Udonsuki
The Local Udon Food in Osaka
Date:14, Aug, 2019
Investigated and Written by Misaka Youhei
About our introductory articles


I'm so pleased you are here with me now. Now I'm talking about Udonsuki, a local food of Osaka, Japan. Have you ever heard? Even if no, no problem.



Udonsuki produced by Mimiu
File: Udonsuki by yajico in Tokyo.jpg
from the Japanese Wikipedia
(Photoed on April 6, 2005)

First, what is Udonsuki? Fill a cauldron with udon-tsuyu (Udon-soup). And into it, put your favorite ingredients like chickens, pieces of Chinese cabbage and carrot, and shiitake mushrooms. Finally, take udon noodles into the pot, and gently boil it. As spices, you can freely add (chopped) green spring onion and momiji-oroshi (grated daikon and chili).

Why did it become an Osaka local food? you might ask.

It's said that Mimiu first developed the Udonsuki in 1920's. Mimiu's originally a soba restaurant established in Osaka. Naturally, they registered the trademark by themselves. However, udonsuki had already spread widely as a generic term. So other restaurants can freely name their dishes "udonsuki," a judicial precedent says.

Today we can find their branches in Nagoya, Yokohama and Tokyo, not only in Osaka areas. Moreover, they always sell the udonsuki set in their online shop. It means that you can easily taste the local dish (by Mimiu) without troubling to travel to Osaka. Or more correctly, you can prepare it anywhere if you have a fire, a cauldron, udon-tsuyu, udon noodles, and some materials.