Speaking of Kitakyushu’s specialty gourmet food, it’s “yaki udon”! This specialty, which was created during the post-war era of food shortages, is actually the fruit of everyone’s wisdom. At that time, buckwheat noodles were hard to come by to make yakisoba, so it is said that yakisoba began by boiling dried udon noodles, which were easy to obtain. It is said that grilling udon noodles in oil on a griddle adds aroma to the udon noodles, making them delicious even with fewer ingredients.
What kind of food is fried udon?
Kokura’s fried udon is characterized by the use of thick noodles, and the chewy texture is irresistible. Traditionally, it is grilled with cabbage, carrots, and pork, and topped with sauce at the end. The sauce varies depending on the restaurant, but many restaurants use a sweet local sauce.
The simple ingredients and the taste of the sauce match perfectly, making this a delicious dish that will make you addicted to it.
On the day of the Kitakyushu Cycle Festival, we will be inviting the Kokura Yaki Udon Institute, which was set up by Kitakyushu restaurants and volunteers, to give participants a taste of the food! looking forward to!
