Ise Udon

　Ise udon consists of extra-thick, soft udon noodles tossed in a sauce based on tamari soy sauce

, which is characterised by its rich umami flavour. It is said to have been created during the Edo period to ease the burden on the stomachs of pilgrims travelling long distances to visit the Ise Shrine.

　It is said that the dish became known nationwide after the late radio writer Rokusuke Ei raved about it on the radio; the restaurant in question was Chitose. As the noodles are so soft, it is hardly surprising that those accustomed to the firm, springy Sanuki udon—which has now become the standard—might not find it to their taste. However, it is likely to appeal to Kyoto locals who love their udon soft and tender, simmered until the noodles are completely limp.

　Whilst spring onions and bonito flakes are the standard toppings for Ise udon, for those who find this a little lacking, we recommend the ‘niku udon’—topped with sweet and savoury braised beef, a dish said to have originated at Chitose.