徳島県·ご当地グルメ
Tara Udon (Anan)
Freshly boiled udon noodles are presented in a large wooden tub, served generously with their cooking liquid. You dip the thick, steaming noodles into the dipping sauce and slurp them up. The chewy, elastic texture perfectly coats with the fragrant, savory umami of a broth made from river fish. This local dish, passed down in Donari-cho, Awa City, dates back to the late Edo period. Legend has it that it began when loggers working in the mountains would build hearths by the riverside to boil udon and eat it with broth made from river fish. The scene of workers sharing a meal around a large tub after a long day's work—a simple and warm dining tradition—is preserved to this day. Gathering around the tub and eating together makes every bowl taste even more delicious.
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