Marugame Seimen Komazawa University

A style of eating udon by dipping freshly boiled noodles directly into the broth without cooling them in water. Enjoy the chewy texture and wheat flavor. Served in hot water.

Simple udon with hot dashi broth poured over it. You can savor the umami of the broth and the firmness of the noodles. It's commonly enjoyed with condiments like green onions and tempura flakes.

Kake Udon topped with a large, sweet and savory simmered deep-fried tofu pouch (kitsune). The sweetness of the fried tofu dissolves into the broth, offering a fluffy texture.

Freshly boiled hot udon is mixed with a raw egg and drizzled with dashi soy sauce. The egg becomes semi-cooked, resulting in a rich and mellow flavor.

Kamatama Udon topped with mentaiko (spicy cod roe). The mellow egg is complemented by the spicy and savory mentaiko, whetting your appetite.

Udon eaten by pouring a rich dipping sauce directly onto the noodles. Available hot or cold, it pairs well with various condiments and toppings.

Udon topped with grated yam (tororo) and a soft-boiled egg. The sticky grated yam and the mellow egg coat the noodles, making them smooth to eat.

A simple dish of udon topped with grated yam and drizzled with soy sauce. Enjoy the direct flavor and stickiness of the yam.