Image: Wikimedia Commons
Matsuyama Nabeyaki Udon is a style of udon loved in Matsuyama City, Ehime Prefecture. It is characterized by being simmered in a small single-serving aluminum pot and served to customers in the pot as is. The dashi broth is made from iriko (dried anchovies) from the Seto Inland Sea and kombu and finished with a slightly sweet flavor, and the noodles are on the soft side. Standard toppings include sweetly simmered beef, chopped fried tofu and kamaboko (fish cake). アサヒ (Asahi), which opened in 1947 (Showa 22) shortly after the war, and ことり (Kotori), which opened in 1949 (Showa 24), are known as the pioneers. Both are still in business near the Gintengai shopping arcade in Minatomachi, Matsuyama City. Both have small menus centered on nabeyaki udon and inari-zushi. They often close in the early afternoon once the noodles run out, and nabeyaki udon is described as a soul food of Matsuyama that draws tourists as well as local people.
Origin
Pots made of aluminum (alumite) are not themselves a specialty of Matsuyama; they were common pots until a certain point in the Showa period. The first owner of アサヒ (Asahi) is said to be the one who noticed, among such pots, one just large enough to hold a single portion of udon noodles and turned it into nabeyaki udon. アサヒ opened in 1947 (Showa 22), and the price at the time is described as having been about 30 yen.
History
In 1949 (Showa 24), two years after アサヒ (Asahi) opened, ことり (Kotori) set up shop in a lane behind the Gintengai shopping arcade. Its founder, Ms. Morita Hatsuyo, is said to have started a street-stall udon shop in the 1940s, when most of the city center had been burned in the war. The two shops opened at almost the same time and have been mentioned together as the pioneers of Matsuyama's udon culture. ことり has been passed down within the family and has continued operating for more than 70 years.
Features
The dashi broth is made from iriko and kombu. ことり (Kotori) is described as using iriko caught in autumn in the Iyo-nada Sea and kombu from Rishiri, and bringing out sweetness without using sugar or mirin. アサヒ (Asahi) is said to be characterized by a richly sweet broth that carries on a recipe from the days when sugar was precious. ことり's noodles are flat and made chewy and soft.
Main Ingredients
Food Culture
Both アサヒ (Asahi) and ことり (Kotori) operate mainly at lunchtime and close once the noodles run out. Nabeyaki udon served with inari-zushi is the standard combination at both shops. ことり is described as replacing about 50 aluminum pots with new ones every year, and the well-used pots are part of the shop's familiar scenery.
Famous Shops
鍋焼うどん アサヒ
愛媛県松山市湊町3-10-11
A long-established shop that opened in 1947 (Showa 22). Its richly sweet broth is combined with fish paste products made in different ways, such as grilled and fried, to layer the savory flavors. In an article from 2026, nabeyaki udon was 930 yen and inari-zushi was 170 yen per piece. It is said to be closed on Mondays, Tuesdays and Wednesdays and to accept cash only.
鍋焼うどん ことり
愛媛県松山市湊町3-7-2
Founded in 1949 (Showa 24), its menu has only two items: nabeyaki udon and inari-zushi. The clear broth, which makes the most of the aroma of iriko, is topped with sweetly simmered beef and chopped fried tofu. In an article from 2026, nabeyaki udon was 800 yen and two pieces of inari-zushi were 300 yen. It is closed on Wednesdays.
FAQ
Q. Why is it served in an aluminum pot?
A. Aluminum pots are said to be an efficient tool because they are inexpensive, durable and heat up quickly, allowing the dish to be cooked and served fast. ことり (Kotori) cites as advantages that the pots are light, conduct heat well and come to a boil quickly. Their size, just right for a single portion of udon noodles, is also said to be the reason the first owner of アサヒ (Asahi) took notice of them.