Pride of Tsuyama B-class Gourmet
“Horumon Udon”

Specialty dish from a established eatery

There are “local gourmet dishes” from all over Japan such as Takoyaki from Osaka, Miso Pork Cutlet from Nagoya, Ramen from Hakata, Beef Tongue from Sendai, Gyoza (Chinese Dumplings) from Sendai, etc. The local gourmet in Tsuyama city is a ”B-class Gourmet” called “Horumon Udon”, Japanese noodles using beef innards.
“Horumon Udon” has become increasingly popular as a specialty in Tsuyama city after winning 3rd prize in the “B-1 Grand Prix”, a festival for B-class local dishes, but its origin is unexpectedly old.
This has always been a region where Japanese black beef has been grown, and it was common to eat fresh beef innards grilled on a hot plate.
In the past 30 to 40 years it also became a kind of standard for people to eat grilled udon noodles with beef innards after a night on the town.
In 2005, when the National Sports Festival was held in Okayama, the city of Tsuyama promoted Horumon Udon as a local dish. One of the leaders was the owner of Hashino Shokudo.
At Hashino Shokudo, Horumon Udon has been a popular menu for over 30 years, playing a role in the boom. Hashino Shokudo is actually 120 years old. It is an established place, but has a relaxing atmosphere where anyone can walk in and feel welcome. The owner is also very friendly.
It was finally time to try the anticipated Horumon Udon. First, fresh beef innards are placed on a sizzling plate, then bean sprouts and chopped green onions, and two batches of ”udon” noodles are stir fried together. A homemade hot ”miso” sauce is added to finish it off.
The tender beef innards are so juicy that they melt away in your mouth. The mixture of melted fat from the innards and the sauce blend very well together with the ”udon”.
All this for just 770 yen!
There are no “Horumon Udon Shops” in Tsuyama City, it is just one of the items on the menu. Horumon Udon is served in many places with variations in ingredients and sauces, so it may be interesting to try it at different locations.