Tama’s Udon

Since the Edo period, wheat has been the chief crop of the historic Musashino plateau. In those days, homemade, hand-stretched udon, made from wheat, graced the tables of many families. Udon was an important regional cuisine, especially during events where people gather together, like Obon, the New Year, and other important familial ceremonies.

“Murayama udon” is a specialty of Musashimurayama, which is known as the birthplace of Tama’s regional udon. It is also called “Murayama kate udon.” It consists of cold noodles made with locally produced wheat flour, served together with “kate,” which are garnishes such as boiled, locally grown seasonal vegetables. The “kate” are dipped in a warm dipping sauce made with soy sauce flavored fish-stock.

“Tokyo X Niku Udon” is an udon originating in Ome, which uses “Tokyo X,” a pork created with the goal of developing Tokyo’s regional pork production. A defining characteristic of pork is its smooth, tender texture. “Tokyo X Niku Udon” has attracted much attention in recent years.

Nowadays, traditionally-made udon has become readily available in restaurants. There are various styles of udon, from traditional to modern. You can enjoy specialty noodles and broths, and different ingredients. Experiencing the local culture, eating udon, and relaxing are all parts of a trip to the Tama region.