Udon has been lodged into almost everyone’s life in Japan, it’s up there with some of the most traditional food the country’s inhabitants’ treasure. Over the years, countless restaurants and grocery shops in Japan have made their own version of the beloved meal but none of them are as good as the Matsuka family’s servings.
For more than a decade, the Matsuka family has taken it upon themselves to provide local grocers and other suppliers the best produce of homemade udon. What began 13 years ago with this very intention soon turned into meeting the needs of a flurry of customer demand. After building up a notable amount of reputation from making udon, the family was soon subjected to being asked whether they could serve some of the noodles on the spot since the taste and flavour of the noodles were sensibly more flavourful if it is boiled right after it’s been rolled and cut.
Soon, word spread fast and currently, the factory sells freshly prepared Udon directly to the public from 06.00 to 7.00am, so you would have to get there incredibly early if you want to beat the queue. Word of advice, don’t underestimate the number of people who have an insatiable appetite for udon, because the factory serves about 100 people per day and even more on weekends (up to 200). Clearly, it’s worth the travel if there’s a queue of 200 people at six in the morning.
If you’re wondering why udon is so popular in Japan, then the answer to that would probably be because of the widespread belief of locals that the udon warms you, sticks with you and gives you the power to face the day ahead. As of right now, the Matsuka family serve noodles and other condiments in a specified area of the factory that serves like a buffet, the ‘buffet’ place also has a handwritten sign that encourages people to take as much as they want. Giving consumers the best value for the food they eat than anywhere else.
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