Posted by ampontan on Tuesday, November 20, 2012
ONE of the students in my university class this spring had a running joke with me about what kind of noodles we would eat at the school cafeteria for an après-class snack. She insisted on udon, but I went for the soba.
I like both, but prefer soba because it has more body. But that puts me in the minority in Japan; most people like both, but prefer udon. Quick classroom surveys of my students over the years reveal that 80-90% raise their hands for udon first. It’s also the preferred late-night snack of serious drinkers on their way home from the tavern.
Thus it wasn’t any surprise that despite bad weather and a shortened schedule due to an approaching typhoon, the Second National Local Udon Summit attracted 2,000 people in just 90 minutes in Higashiomi, Shiga. National local means that it was a nationwide contest to determine the best regional recipe. Whether it truly determined the national champion is open to question, as there were 11 entrants from six prefectures, but the event was only in its second year.
The noodle soup champion was determined by the visitor-diners at the site, as shown in the photo above. They sampled as many of the entries as they could and voted for their favorites. The winner was the Komatsu Niku (Beef) Udon from Komatsu, Ishikawa. There are several varieties of Komatsu udon, whose stock is made with a traditional recipe using local fish. The beef variety adds meat from local cows into the broth.
Second prize was awarded to the Toyohashi Curry Udon from Toyohashi, Aichi. You guys in the back row can cool it with the sniggering — if curry udon soup wasn’t a palate pleaser, it wouldn’t have won a prize. It also wouldn’t be enshrined in the Udon Museum. Besides, an Aichi company makes a commercial variety and sells it for JPY 400 a pack.
And here’s a short Youtube with a slide show of the cornucopia of Komatsu udon, including the summit champ. I’m not sure about the story behind the accompanying song, but I’m guessing it was an old tune about sumo with the lyrics changed to praise the delights of the local cuisine.