Kazo udon is hand-made udon produced in and around Kazo City, Saitama Prefecture, also known as 'Kazo's hand-made udon.' Its history is said to date back to the mid-Edo period, when it was first served to welcome worshippers in front of Sogan-ji Temple, home to the Fudogaoka Fudoson, one of the three great Fudo temples of the Kanto region. Specialty udon shops are believed to have appeared in Kazo about 200 years ago, and records remain of Okamuraya running a hand-made udon shop in front of the temple. The noodles are known for their strong chewiness and smooth texture, and sesame-based dipping sauce is often used; the custom of serving udon to close out celebrations and funerals remains alive today. Kazo City promotes itself as the 'hometown of udon,' and many hand-made udon shops line its streets.
Origin
The roots of Kazo udon are said to lie in the mid-Edo period, when it was served to welcome worshippers at the Tone River ferry crossing and in front of Sogan-ji Temple, home to the Fudogaoka Fudoson. A letter of thanks dated June 25, from Matsudaira Kiyotake, lord of Tatebayashi Castle, who had been sent udon flour, survives at Sogan-ji, and based on its date and the temple's connection, the history is confirmed to go back more than 300 years. In honor of this date, Kazo City has designated June 25 as 'Udon Day.' At the time, the area around Kazo made use of fertile soil carried by Tone River floods, and the local tradition of wheat cultivation is also a background factor that nurtured its udon culture.
History
Specialty udon shops are believed to have appeared in Kazo about 200 years ago, and records remain of Okamuraya running a hand-made udon business in front of the Fudoson temple. Since then, the custom of serving udon as hospitality for worshippers, and of closing out festivals, celebrations, and funerals with udon, remains rooted in the community today. On July 11, 1990, 27 local shops formed the 'Kazo Hand-made Udon Association,' which now has 21 member shops. Across the whole city, about 60 establishments serve udon, and it is known as the 'hometown of udon.'
Features
This hand-made udon is known for its strong chewiness and smooth texture, with glossy noodles and a firm bite as its defining traits. The dough is hand-kneaded, trodden by foot, and rested for roughly twice as long as usual; after cutting, the noodles are hung on rods to dry for only a very short time, giving them a smooth texture and high water content. Many shops vary the noodle thickness by season, serving thin udon in summer and the wide 'himokawa udon' in winter, and while soy-sauce-based dipping sauce is common, some shops use a sesame-based sauce, allowing each shop's distinct flavor to be enjoyed.
Main Ingredients
Food Culture
The custom of serving udon to close out celebrations, funerals, and other special occasions remains alive today, and udon has come to be tied to the region's hospitality culture, going beyond being merely a noodle dish. Kazo City also positions itself as the 'hometown of udon' as a tourism resource.
Famous Shops
A long-established hand-made udon shop in front of Sogan-ji Temple, said to have been founded about 200 years ago.
A popular long-established Kazo udon shop known for its authentic hand-made udon made with carefully selected blended wheat flour. Tenzaru udon (chilled udon with tempura) is among its specialties.