Known as one of the region's top 3 foods to be enjoyed casually, Chikugo udon is characterised by fluffy tender noodles, and a delicate base flavor of konbu seaweed, dried sardines or flying fish. Chikugo river's drainage basin provides an ample supply of water to the region, bringing fertile soils. This regional characteristic makes it possible to harvest wheat, the primary ingredient in udon, twice a year.
Thanks to this, there is a long history of wheat farming in the region, and eating udon on a daily basis is a local custom.The soft noodles absorb liquid easily, so childen and the elderly can enjoy them too. They are often eaten in soup or as a side dish to accompany rice.
The standard toppings for Chikugo udon are fried gobo (burdock root) and maruten (a fried fishcake known outside of Fukuoka as satsuma-age). The way in which the gobo is fried varies by household and restaurant, from frying it in thin shavings, to julienning to cutting it in to sticks. Maruten is made from fish paste, which is shaped in to long rounds before it is then fried. It is similar to kamaboko and considered a kind of tempura that is familiar to locals of both Chikugo and Kurume. A popular accompaniment to udon, and one of Fukuoka's famous foods, is kashiwa-gohan (chicken cooked with rice).
The voluminous karaage don set meal is recommended.
Chikugo Udon
Katsudon set meal is very popular.
Chikugo Udon
Burdock tempura udon noodles Beef rice Kamosoba
Chikugo Udon