Kokura Yaki Udon
At a glance
| Name | Kokura Yaki Udon (Yaki Udon) |
|---|---|
| Prefecture | Fukuoka |
| Region | Kyushu & Okinawa |
| Type | Stir-fried udon with pork, vegetables and savory sauce |
What is it?
Yaki udon stir-fries firm udon with pork, cabbage, onion and bean sprouts, seasoning it with Worcestershire-style sauce, soy sauce or salt and finishing with aonori, fish flakes and red ginger.
History and local context
Kokura tradition credits Darumado with creating the dish just after World War II in 1945 when Chinese noodles for yakisoba were unavailable. The original local style used flat dried udon boiled firm and thoroughly drained.
How to enjoy it
Use a wide hot pan and cook in batches so noodles fry rather than steam. Drain udon well, brown the meat fully and check wheat, pork, fish and soy ingredients in noodles, sauce and toppings.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Kokura Yaki Udon from?
It is associated with Fukuoka, in the Kyushu & Okinawa region of Japan.
What kind of food is Kokura Yaki Udon?
This guide classifies it as stir-fried udon with pork, vegetables and savory sauce. See the overview for its defining ingredients and texture.
Can I order Kokura Yaki Udon online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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