岡山県·ご当地グルメ
Tsuyama Hormone Udon
On a hot iron griddle, plump offal, vegetables, and udon noodles sizzle together. As the spicy sauce coats everything and fragrant steam rises, you won't be able to stop your chopsticks. Tsuyama has long been a hub for the distribution of cattle and horses, and even during eras when meat consumption was prohibited, it was one of the rare cities—alongside Hikone—where 'Yojo-gui' (medicinal eating) was permitted, fostering a unique meat-eating culture. The custom of grilling and eating fresh offal took root here, and it is said that about 30 to 40 years ago, the style of adding this stir-fried udon as a finishing dish to accompany alcohol became established. Since winning 3rd place in the 2009 B-1 Grand Prix, its popularity has spread nationwide. Tsuyama boasts offal that is processed quickly and has very little odor. It is a hot, stamina-boosting local gourmet specialty.
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