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Curry Udon Noodles
- Characteristics
- Arrangement
- Noodle Characteristics
- Spicy
- Thick
Nagoya styled Curry Udon is a unique and fashionable feed.
Curry Udon originated in Tokyo during the Meiji period becoming nationally accepted. Nagoya style Curry Udon developed individually and also became widespread. Like genuine Indian cuisine, the roux is spicy, thick and creamy. The soup is of chicken broth, with thick pieces of deep-fried tofu, spring onion, pork, boiled fish cake and served with thick, chewy noodles.
Origin
Developed in the late 70’s by a popular Nagoya Udon restaurant, it lead to long waiting lines, and later spread across the prefecture as staff trained at the original store set up franchises. Other stores were later influenced by this.
Availability
Specialty restaurants can be found all over Nagoya, and is a popular dish enjoyed after drinking sessions. Most Udon restaurants across Aichi serve Nagoya styled, rather than old-style Curry Udon.
Residents of other prefectures often ask why Curry Udon is considered Nagoya Meshi, and once tasting it, come to realize that it really is unique!