Crispy noodles with an addictive texture｜Introducing Nagasaki’s Sara Udon culture!

Fukuoka is famous for its unique udon culture, which can be enjoyed with different toppings and side dishes from I like noodles in any way, but there is something I like just as much as udon: Sara Udon.

I have heard that it is called “crispy noodles” and is even favored by some people overseas, but what is Sara Udon? I am sure there are many people who still wonder what Sara Udon is.

Sara udon was invented in Nagasaki, and is mainly composed of crispy noodles topped with a filling of seafood or vegetables.

Although it is called udon, it is not meant to be enjoyed for its smoothness, but rather for the crispy texture and aroma of the noodles.

Sara Udon is one of the foods that are as familiar as udon to the people of Nagasaki and other parts of Kyushu, having evolved in its own unique way!

So, in this article, I will explain the origin, trivia, and charm of Sara Udon, as well as recommended restaurants and menus, including my own experiences.

What is Sara Udon, anyway?

Sara udon is a noodle dish known throughout Japan as Nagasaki’s local cuisine.

It was created in 1899 by Chen Heijun, the owner of the Chinese restaurant “Shikairou,” who invented “chanpon” as chanpon without soup.

Today, there are two types of chanpon: thin-men sara udon and thick-men sara udon.

Thin noodles are crispy noodles fried in oil and topped with a thick starchy sauce, while thick noodles are like baked chanpon, using the same thick noodles as chanpon.

Nagasakians make a clear distinction between the two, and both are characterized by a starchy sauce filled with seafood (pork, shrimp, squid, etc.) and vegetables, and the custom of eating them with Nagasaki’s unique Worcestershire sauce or vinegar.

What is the origin of the name Sara Udon?

The name “Sara Udon” is said to have originated from the fact that at the time of its birth, noodle dishes were usually served in deep bowls such as noodle bowls or rice bowls, but this dish was served on a plate, which caused many people to be surprised.

In other words, “Sara Udon” is an “udon” dish that has been served on a ‘plate’ in the form of “udon”.

The name “Sara Udon” became popular because it was shocking at the time to serve noodle dishes in shallow dishes.

Although the name “udon” is attached to the dish, Chinese noodles are actually used instead of udon.

In general, thin noodles are similar to “kata yakisoba” (fried noodles) in Chinese cuisine, while thick noodles are similar to “stir-fried noodles” or yakiudon.

Are Sara Udon noodles originally thick?

The original “Sara Udon” was a baked chanpon using the same thick noodles as chanpon, and has a different culinary aspect from the thin crispy noodles with a five-meat starchy sauce that are commonly eaten in recent years.

It was first made by Chen Heijun of Shikairou, a Chinese restaurant in Nagasaki City, who took a hint from “chani-shi-men” (fried noodles with shredded meat) and arranged chanpon for delivery with less liquid so that it would not spill during delivery.

Later, Mr. Chen Pingjun, also of Shikairou, wanted to make the thick noodle dish Sara Udon, which requires many cooking processes, more convenient, so he devised a method in which the noodles are fried in advance and the ingredients are poured over the noodles with bean paste.

The noodles were also changed to thin noodles so that the boiling and frying time could be shortened.

This thin noodle Sara Udon was easy to reproduce at home and gradually spread throughout the country.

Three Attractions of Sara Udon, a Uniquely Developed Food Culture

I have summarized some of the attractions of Sara Udon that I feel have uniquely developed.

The appeal of a food culture where two distinct personalities coexist

Nagasaki’s Sara Udon comes in two types: thin noodles and thick noodles.

Thin Sara Udon noodles are crispy at first, and over time they absorb the red bean paste and change their texture, and this change over time is one of the charms of Sara Udon.

On the other hand, thick noodle Sara Udon offers a unique eating experience where the more you bite into the noodle, the more flavor from the soup, vegetables, and seafood seeps out.

The two types coexist beautifully in Nagasaki, and are so beloved by the locals that they are divided into two groups: the “thick noodle group” and the “thin noodle group.

It is very rare and fascinating to experience two variations of the same dish with the same name but completely different textures and cooking methods at the same time.

Furthermore, the thick noodle Sara Udon is well received by tourists because it is a dish that is easy to stomach and can only be enjoyed in Nagasaki.

Entertainment value of changing textures over time

Many Nagasaki people have the custom of eating Sara Udon with Nagasaki’s original sauce (Worcestershire sauce) or vinegar, and the local recommendation is to eat it as it is first, and then change the flavor with the sauce halfway through.

This “taste changing” culture is also appreciated by foreign tourists as a new dining experience.

The entertainment value of a single dish changing over time, and the ability to change the taste by oneself, is truly the best food culture for foreigners visiting Japan who are looking for “experience.

A dish that embodies Nagasaki’s history and cross-cultural exchange

Sara udon is a collaboration of Chinese and Japanese cuisine, born of Nagasaki’s unique climate and history, which was the only place that accepted foreign culture even during the period of national isolation.

The exchange between Nagasaki and China began a very long time ago, and many Chinese cultures mixed together to form a unique culture, and new food cultures such as chanpon and Sara Udon were born in Nagasaki.

Shikairou, which is visited during sightseeing in Nagasaki, is known as the originator of Sara Udon and is located near Glover Garden with a great view.

There is also a “Champon Museum” inside the restaurant, where you can visit exhibits that tell the history of Shikairou, chanpon, and Sara Udon.

In this way, visitors to Japan are able to experience not only the food, but also the history and culture of Nagasaki at the same time, which leaves a deep impression on foreign visitors.

My 3 favorite Sara Udon restaurants & recommended menus

I will introduce my favorite Sara Udon restaurants and their recommended menus.

My recommended Sara Udon restaurants & recommended menu

Column: Why are there so many variations of how to eat Sara Udon?

The reason for the diversification of what is poured over Sara Udon stems from regional differences and historical development.

In Nagasaki, a dry, acidic Kinchou Worcestershire sauce was originally developed to go with the sweet red bean paste of Sara Udon.

This sauce was created by Mr. Choichi Kuroda, owner of a soy sauce store in Oura-machi, Nagasaki, in cooperation with Mr. Heijun Chen, founder of “Shikairou,” the restaurant where Sara Udon originated, in the early Showa period, and was designed to “keep people from getting tired of eating sweet Sara Udon to the end.

On the other hand, other regions have also spread the use of vinegar on top of the udon, resulting in differences in regional tastes, such as the rivalry between the “vinegar” and “Worcestershire sauce” factions in Fukuoka.

Furthermore, in recent years, a new way of eating “vinegar sauce (vinegar + sauce)” has become a hot topic due to the influence of Matsuko Deluxe.

With time, variations in eating styles have increased, and ways of enjoying food according to personal preferences have become firmly established.

Three ways to enjoy Sara Udon for foreigners visiting Japan

To enjoy Sara Udon to its fullest, try these tips:

✅ Enjoy two textures that change over time

The greatest appeal of Sara Udon is that you can enjoy two different textures in one dish.

When the fried noodles are covered with the starchy sauce, it becomes “a fun menu where you can enjoy both the fluffy texture and the crispy texture.

When you first start eating the dish, you can enjoy the crunchy and savory texture of the fried noodles, but as time goes by, the noodles absorb the moisture of the bean paste and change to a moist texture.

It is recommended that visitors to Japan enjoy the crispy noodles at first, and then enjoy the gradual change in texture as well.

This way of eating noodles to enjoy the “change with time” will be a valuable experience to feel the “transition” that is unique to Japanese food culture.

✅ Enjoy “taste changes” with seasonings

Special seasonings are available for Sara Udon, and you can use them to create your own favorite taste.

By using “Sara udon sauce (Worcestershire sauce),” “vinegar,” “salt and pepper,” and “Japanese mustard” on the table, you can enjoy a variety of flavors.

Especially in Nagasaki Prefecture, it is standard to put Worcestershire sauce on Sara Udon, and you will discover a different taste of Sara Udon.

The spiciness of the Japanese garlic goes well with the sweet vegetable sauce, and it is recommended to enjoy it as a flavor change, especially towards the end of the dish.

Another appeal of Sara Udon is that you can enjoy various flavors at once, for example, by dividing the dish in half and pouring vinegar on one half and sauce on the other.

✅ Enjoy arrangements and toppings

Although Sara udon is a simple dish to begin with, it can be freely arranged depending on your ideas.

In addition to the standard ingredients such as squid, shrimp, kikurage, cabbage, etc., you can enjoy a wide variety of Western and Japanese styles, and even cold Sara Udon, by utilizing a variety of ingredients.

Another appeal of this dish is that you can create your own favorite dish by devising the ingredients, seasonings, and cooking methods.

For example, there are various ways to enjoy it, such as by arranging it to be served with mapo tofu, making it taste like oyster sauce, or enjoying it as a salad.

When making it at home, you can also adjust it to your own taste, such as adding sugar to sweeten it and give it a richer flavor.

You can easily taste Sara Udon at home!

You can purchase authentic Sara Udon, which is usually hard to find, from the comfort of your own home on Amazon.

In this article, I will introduce some of my recommended Sara Udon that can be purchased on Amazon.

If you are interested, check out the following products on Amazon!

Ringer Hat, Thick Noodle Dish Udon, 12 Servings, Frozen Foods, Plate Udon, Domestic Vegetables, Frozen Noodles, Nagasaki Sara Udon

Mirokuya (Great Value) Frozen Dish Udon for 4 Servings, Includes Frozen Ingredients, Various Textures and Flavors at once, Made with Vegetables from Kyushu, Plenty of Vegetables, Gift