Kitsune Udon ｜ Our Regional Cuisines

Osaka Prefecture

Kitsune Udon

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Image source: Japan Konamon Association
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Image source: Japan Konamon Association
Image source: "Osaka's Collection of Local Cuisine - Traditional Foods and the Inheritance of Food Culture" (Foundation Osaka school lunch association of public interests)

Main lore areas

All of Osaka Prefecture
Main ingredients used

Udon, Dashi (Japanese soup stock), Fried thin tofu

History/origin/related events

Kitsune Udon in Osaka is a dish where udon noodles are topped with a broth made primarily from ingredients like kombu (kelp) and mackerel flakes. This flavorful broth is complemented with sweet and savory simmered aburaage (deep-fried tofu pockets). Osaka udon is known for its broth that blends well with the noodles, providing a chewy yet not overly thick texture.
Among the various udon dishes, Kitsune Udon holds a special place in the hearts of Osaka locals and can be considered one of the most beloved udon dishes in the prefecture.
The history of noodle consumption, including udon and soba, traces back to being special meals in temples and shrines. Over time, these noodles became a staple in the daily diet of people across Japan. In Osaka, the history of udon consumption is extensive. During the construction of Osaka Castle by Toyotomi Hideyoshi, there were reports of udon and soba shops lining an area known as "Sunaba" (a material storage location) near present-day Shinmachi in Osaka. The widespread popularity of udon in Osaka began around the mid-Edo period. As commerce thrived in the bustling city known as the "Kitchen of the Nation," ingredients such as kombu from Hokkaido, wheat flour, and salt gathered along with various foodstuffs. These carefully selected ingredients were used to make udon.
In the early Meiji era, numerous noodle factories emerged in Osaka, and due to the busy nature of these establishments, many eateries began sourcing noodles from these factories. Simultaneously, both restaurants and households put considerable effort into refining the taste of their broths and dipping sauces.
It is said that Kitsune Udon had its origins in 1893 (Meiji 26) at the udon shop "Matsubaya" (now Usamitei Matsubaya) in the Osaka district of Funamachi. A customer placed a piece of aburaage served as a side dish on plain udon and enjoyed the combination. This marked the beginning of Kitsune Udon in Osaka.
Osaka residents take great pride in their rich broth culture and their deep affection for konamon (flour-based food) culture. Kitsune Udon perfectly embodies these two elements, offering a simple yet deeply satisfying culinary experience for the people of Osaka.
Opportunities and times of eating habits

Easily enjoyed both at home and in local eateries, it is a casual everyday meal. It is consumed throughout the year regardless of the season.
How to eat

Prepare a udon broth by simmering dashi stock with soy sauce, mirin, sugar, and other seasonings. Simmer oil-drained aburaage (fried tofu) in a mixture of dashi broth, sugar, soy sauce, and other seasonings until sweet and savory. Place boiled udon in a bowl, top it with the simmered aburaage, pour the udon broth over it, and sprinkle chopped green onions on top.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
It is made and enjoyed in households and various eateries throughout Osaka and beyond. Although originating in Osaka, this dish is not only popular across Japan but also appreciated in various parts of the world. Additionally, there are several organizations, such as the Osaka Noodle Industry Cooperative and the Japan Konamon Association, actively promoting and disseminating information through websites, social media, etc. contributing to its widespread recognition and development.

RECIPE

Ingredients (2 servings)

Udon 2 servings
Dashi (=Japanese soup stock) 600 cc
[Dashi (=Japanese soup stock)] Water 1000 cc
[Dashi (=Japanese soup stock)] Kombu (=kelp) About 5x6 cm (2 x 2.4 inches)
[Dashi (=Japanese soup stock)] Bonito flakes or dried fish 40 g
[Dashi (=Japanese soup stock)] Sugar 6 g
[Dashi (=Japanese soup stock)] Salt A pinch
[Dashi (=Japanese soup stock)] Light soy sauce 1.5 tbsp.
[Dashi (=Japanese soup stock)] Mirin(Sweet rice wine), sake 1 tsp. each
Fried thin tofu 2 sheets
[Fried thin tofu] Second dashi 300 cc
[Fried thin tofu] Sugar 10 g
[Fried thin tofu] Salt A pinch
[Fried thin tofu] Light soy sauce 1 tbsp.
Green onions (diagonally sliced) 30 g
Kamaboko (=fish cake) 2 slices
Yuzu (Japanese citrus) 2 slices

How to cook

1. In a pot, add water and kombu, let it sit for 40 minutes. Heat it, and once it starts boiling, add bonito flakes, simmer for 2-3 minutes, strain it through a sieve or cloth, then add sugar, salt, mirin, sake, and adjust the taste with light soy sauce.
2. Add 400 cc of water to the dashi stock from step 1, bring it to a boil to create the second dashi. Then add sugar and salt to the second dashi, adjust the taste with light soy sauce, add the blanched fried thin tofu, and simmer for 3 minutes.
3. Boil the udon noodles, drain them, transfer to a bowl, pour the warm dashi from step 1 over them, and garnish with fried thin tofu, green onions, kamaboko, and yuzu.

provider : Usamitei Matsubaya (Supervised by the Japan Konamon Association)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Kitsune Udon ｜ Our Regional Cuisines

Osaka Prefecture

Kitsune Udon

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (2 servings)

How to cook