Japanese food trends highlight seasonal udon varieties

Various establishments in Japan are highlighting specialized udon offerings for the summer season. In Fukuoka, several notable options are available, including Manpei in Chuo Ward, which features handmade maruten (fried fish cakes) prepared by a chef with 30 years of kaiseki experience. Tatsuru Udon in Jonan Ward offers completely handmade noodles, including a signature burdock root tempura udon. Additionally, the Japanese restaurant Senbazuru at Hotel New Otani Hakata is serving a limited-time cold kabosu udon set to commemorate the hotel's 35th anniversary.

On a national scale, Marugame Seimen has released a series of summer-themed salt-based udon dishes available until mid-October. Among the lineup, the ‘Nebatoro Umashio Udon’ has gained attention for its unique combination of mountain yam, okra, yuzu, and minced pickled ginger (gari), which provides a refreshing flavor profile.