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Kameyama miso yaki udon is a local specialty dish (gotochi gourmet) of Kameyama City, Mie Prefecture. Udon is cooked on an iron griddle with meat and vegetables and seasoned with a miso-based sauce. In the mid-Showa period, Kameyama had many eateries for truck drivers traveling National Route 1, and they served horumon-yaki (grilled offal) made with red miso. It is said to have begun when people fried udon in the miso sauce left on the griddle after cooking the meat. In 2008, the citizens' group Kameyama Miso Yaki Udon Honpo (亀山みそ焼きうどん本舗) was formed to revitalize the town, and the dish spread as a local specialty. At the 2011 'Central Japan & Tokai B-1 Grand Prix in Toyokawa,' it was chosen for the Gold Grand Prix, first place. It is said to be available at about 20 places in the city, including eateries and expressway parking areas (as of 2020). Its fragrant miso aroma and spicy, sweet-savory flavor are addictive, and the dish has many repeat customers. In fiscal 2024 (Reiwa 6), it was recognized as one of the Agency for Cultural Affairs' '100-Year Foods.'
Origin
In the mid-Showa period, many eateries opened in Kameyama to satisfy the hunger of truck drivers using National Route 1. They served horumon-yaki made with red miso. It is said to have begun when udon was added to the miso sauce left on the griddle after cooking meat and eaten as yaki udon (stir-fried udon). Some accounts say its starting point was a special miso that a certain yakiniku restaurant devised for truck drivers in the Showa 30s.
History
The original way of eating it was to add udon as a finishing dish after eating 'Kameyama yakiniku,' meat grilled on an iron griddle. The taste is said to have spread by word of mouth among drivers on National Route 1. In 2008, the citizens' group Kameyama Miso Yaki Udon Honpo was launched with the aim of revitalizing the town through B-grade local gourmet food. Through its activities, the yaki udon became more famous than the yakiniku. At the 2023 'Tokai-Hokuriku B-1 Grand Prix' (in Yokkaichi City), it won the Bronze Grand Prix (third place).
Features
It is a very simple dish: the ingredients are udon and miso, and the cooking method is grilling. Its major features are said to be the use of an iron griddle and red miso. The sauce is each shop's secret recipe, with touches such as blending several kinds of Japanese-made miso or adding a sesame flavor for a spicy finish. Toppings include pork, offal (horumon), and vegetables such as cabbage. The savory aroma of miso seared on the griddle and the sweet-savory flavor whet the appetite.
Main Ingredients
Food Culture
Kameyama City still has 'Kameyama yakiniku' restaurants, where meat and vegetables in miso sauce are grilled on a griddle at the table. The local way to enjoy it is to add a portion of udon after eating the meat and finish the meal by frying it in the leftover miso sauce. At some restaurants, a portion of udon can be ordered for about 150 yen.
Famous Shops
川森食堂
三重県亀山市関町古厩66-3
An eatery known for its secret miso, a blend of several kinds of Japanese-made miso. Kameyama miso yaki udon costs about 550 yen (tax included), and you can also enjoy 'teppan miso nabe,' a Kameyama yakiniku dish cooked on an iron griddle. Pork belly and vegetables such as cabbage are cooked with miso that has a deep flavor.
亀八食堂
三重県亀山市布気町1799
A yakiniku restaurant where you grill meat and vegetables coated in a special miso sauce yourself on a large iron griddle set on the table. Adding a portion of udon (about 150 yen) at the end turns it into yaki udon that has soaked up the miso and the savory flavor of the meat and vegetables. It is a place to enjoy the original way of eating Kameyama yakiniku.
| 川森食堂 Secret Miso | The secret miso used at 川森食堂 is sold as a souvenir. By cooking meat, vegetables, and udon with it at home, you can make miso yaki udon close to the restaurant's taste. Prices are about 720 yen for the large size and 320 yen for the small size (both tax included). |
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| Kameyama Miso Yaki Udon (2 Servings) | A product sold in the souvenir corner of 亀山ハイウェイオアシス館, located in 布気町, Kameyama City. It is introduced as a Kameyama specialty that won the Gold Grand Prix at a regional B-1 Grand Prix event, and a 2-serving pack costs about 660 yen. |
| 株式会社安全 Miso Yaki Udon Sauce | A sauce for miso yaki udon made by 株式会社安全 of Kameyama City. It comes in a 400 g bottle and is also offered as a return gift for furusato nozei (hometown tax donation) to Kameyama City. Udon is not included, so prepare your choice of noodles and ingredients to use with it. |
FAQ
Q. What is the difference between Kameyama yakiniku and Kameyama miso yaki udon?
A. Kameyama yakiniku is a dish of meat and vegetables coated in miso sauce and grilled on an iron griddle. Kameyama miso yaki udon is said to have originally begun as the finishing dish of that meal, with udon fried in the miso sauce left on the griddle. Through town revitalization efforts, the yaki udon has become more widely known.