Saitama

Nikujiru Udon is popular, but Donko Jiru and Nasu Jiru dipping noodles are also delicious. Thick, chewy noodles with a soy-sauce-based broth that feels very Kanto-like. My mom often said, “The best feast was the handmade udon my mom (my grandmother) used to make by treading on the dough.” I’m not sure if that’s Musashino Udon, but I think it’s been Saitama’s soul food for a long time.

（Toshie）

You can find this type of udon all over Saitama. The cold, firm noodles are dipped in a warm broth with thinly sliced pork, onions, and scallions. It’s super popular, and a lot of people think of this dish when they think of udon. There’s always a line at “Fujidana Udon” in Omiya and Kawagoe.

（Mikan）

This local udon became popular because Saitama was a big wheat producer. The firm, chewy noodles are dipped in a soy-sauce-based sauce with pork belly, scallions, mushrooms, and more. People describe this noodle as having a strong chewiness, saying it’s something you eat “washi-washi.” It’s spread from Saitama to western Tokyo.

（Kagurazaka no Rerere）

So plump and chewy! The thick noodles have a great wheat flavor, and the dipping sauce, full of pork and umami, makes it the best noodle dish.

（Wakanae）

Saitama has a strong connection to wheat. Known as “Kate,” it was even served at weddings, funerals, and other ceremonial occasions.

（Musashino Udon）

Although “Yamada Udon” is technically the name of the restaurant, I feel like this is the name of the noodle itself! They also have a variety of set meals other than noodles, but I’d say this restaurant is all about the noodles. It’s a popular spot for long-distance drivers to relax.

（Mii）

It’s a well-known specialty of Saitama and has even been featured in a book. The scarecrow sign is easy to spot. It used to be that their “soft noodles” were a regular in school lunches.

（Dendera Sanba Karasu）

I recommend udon from my hometown, Kazo City. I’ve been eating it since I was a kid, so I didn’t realize how good it was until I left home. The noodles have a nice chew, not too tough, and a smooth texture. They’re tasty both hot and cold. My favorite is Hiyamori udon. I recommend “Okamuraya,” which is across from ofudo-sama (Fudogaoka Fudoson).

（Purupuru）

This region is famous for wheat, and there’s an old saying, “Manju in the morning, udon at lunch”. The cold udon with perilla and cucumber, quickly made by farmers, is well-known here.

（Nagi）

This udon is perfect for hot summer days. Sesame, scallions, and perilla are ground together in an earthenware mortar, then thinly sliced cucumber and miso are added. The mixture is thinned with ice-cold water to make the dipping sauce. You dip boiled udon into the sauce to eat. In Kawajima-machi, in the central part of the prefecture, it’s called “Suttate,” and now, as a summer specialty, local restaurants offer their own versions.

（Kisawa Mai）

The wide noodles are said to represent the “widest” river in Japan, the Arakawa River (even though there are houses built within its supposed width). A recommended place is “Kuraichi.” Their original Kawahaba Miso Nikomi Udon has a great clam flavor. The cold Kawahaba Udon has thin, wide noodles that are so translucent and white, they’re said to look like a “flying piece of cotton.”

（asobomi）

The soy sauce especially created for yakisoba, made with garlic, ginger, and other ingredients, is rich and flavorful. The soy sauce is from Fukaya Soy Sauce, a 160-year-old shop. It was even featured on “Kenmin Show.”

（Kotoyuka Mama）