🍜 Kitsune Udon

Kitsune Udon in Osaka is a dish where udon noodles are topped with a broth made primarily from ingredients like kombu (kelp) and mackerel flakes. This flavorful broth is complemented with sweet and savory simmered aburaage (deep-fried tofu pockets). Osaka udon is known for its broth that blends well with the noodles, providing a chewy yet not overly thick texture. Among the various udon dishes, Kitsune Udon holds a special place in the hearts of Osaka locals and can be considered one of the most beloved udon dishes in the prefecture. The history of noodle consumption, including udon and soba, traces back to being special meals in temples and shrines. Over time, these noodles became a staple in the daily diet of people across Japan. In Osaka, the history of udon consumption is extensive. During the construction of Osaka Castle by Toyotomi Hideyoshi, there were reports of udon and soba shops lining an area known as "Sunaba" (a material storage location) near present-day Shinmachi in Osaka. The widespread popularity of udon in Osaka began around the mid-Edo period. As commerce thrived in the bustling city known as the "Kitchen of the Nation," ingredients such as kombu from Hokkaido, wheat flour, and salt gathered along with various foodstuffs. These carefully selected ingredients were used to make udon. In the early Meiji era, numerous noodle factories emerged in Osaka, and due to the busy nature of these establishments, many eateries began sourcing noodles from these factories. Simultaneously, both restaurants and households put considerable effort into refining the taste of their broths and dipping sauces. It is said that Kitsune Udon had its origins in 1893 (Meiji 26) at the udon shop "Matsubaya" (now Usamitei Matsubaya) in the Osaka district of Funamachi. A customer placed a piece of aburaage served as a side dish on plain udon and enjoyed the combination. This marked the beginning of Kitsune Udon in Osaka. Osaka residents take great pride in their rich broth culture and their deep affection for konamon (flour-based food) culture. Kitsune Udon perfectly embodies these two elements, offering a simple yet deeply satisfying culinary experience for the people of Osaka.