Legend has it that Fukuoka/Hakata is the birthplace of udon.

©Fukuoka City

It’s been claimed that Rinzai Zen Buddhist monk Enni Ben’en introduced udon making, at first, here in Hakata following his return home from China during the Kamakura period. A stone monument in Jotenji Temple of Hakata has an engraving stating that this is the origin of Udon-Soba as well.

The characteristics of Hakata udon are soft and tender noodles with refined broth. The local-favorite toppings are burdock fries and fried fish cake along with a side order of kashiwa rice ball – a Fukuoka-specialty flavored rice ball with chicken. Now, that’s Hakata style.

The Recipe

Ingredients(for 2 Servings)

2 packets Dashi Stock Powder
800 ml water
1 ½ tablespoons light soy sauce
1 tablespoon mirin
2 servings udon noodles
1 Maruten(circular-shaped fried fish cake)
Green onion to taste


1. Place water and dashi in a saucepan and bring to a boil for 1–2 minutes, then add soy sauce and mirin.

2. Add noodles, and when the liquid begins to boil again, pour the contents of the pan into a bowl.

3. Top with Maruten and chopped green onion.