- Kanto-style (Eastern Japan, including Tokyo): Dark, soy sauce–based broth with a strong flavor.
- Kansai-style (Western Japan, like Kyoto & Osaka): Light-colored broth made with kombu (kelp) and light soy sauce, creating a gentle, mild taste.
Kansai-Style Frozen Udon: Easy Japanese Noodles with Light Broth You Can Enjoy at Home
Hello from northern Tokyo! I’m Kimura, and Japan has officially entered Golden Week—our biggest holiday season. While many people are off on long vacations and the highways are jammed with traffic, I’m enjoying a relaxing time at home.
Today’s blog is about something simple and delicious I found at the supermarket: frozen Kansai-style udon.
What Is Udon? A Quick Introduction to Japanese Noodles
Udon is a classic Japanese noodle made from wheat flour. It’s known for its thick, chewy texture and can be enjoyed in many ways—hot or cold, at restaurants or at home. It’s a staple of Japanese cuisine and comfort food culture.
Kanto vs. Kansai Udon: What’s the Difference?
In Japan, regional flavors matter, especially when it comes to noodles like udon. The two main styles are:
As someone living in Tokyo, I’m used to the Kanto style. But every time I visit Osaka, tasting the lighter Kansai broth reminds me I’m in a different region of Japan.
My Lunch Choice: Frozen Kansai-Style Udon in Tokyo
At the supermarket today, I picked up a pack of frozen Kansai-style udon, labeled as “Kyoto-style” on the packaging. The broth was clear and golden, and the white noodles were clearly visible. The package came with vegetable toppings, but you could easily add tempura or green onions for extra flavor.
How to Prepare Frozen Udon Easily at Home
Preparing frozen udon is super simple:
Take the package out of the freezer.
Open the inner pouch and place everything into a pot.
Heat it gently over medium heat.
Everything—including the broth—is frozen together, so you just warm it up as a whole. After about 10 minutes, it’s ready to eat. Delicious and convenient!
Why You Should Try Udon When Traveling in Japan
Japan offers countless food experiences, but udon is a great local option that’s often overlooked by international travelers.
If you’re planning a trip that includes Tokyo and Osaka or Kyoto, why not try both Kanto and Kansai styles and compare them? It’s a fun way to explore Japanese food culture on a deeper level.
Frozen Kansai-style udon is a great option if you’re looking for a quick, tasty meal at home. Even from Tokyo, I could enjoy the gentle flavors of western Japan.
Thanks for reading! I hope you get a chance to try Japanese udon someday—whether in a restaurant or straight from the freezer.
