Comments on: Tanuki Udon

By: Carlyn

Carlyn — Fri, 05 Oct 2012 18:35:31 +0000

I’m a new viewer and I really enjoy this blog….Thank you!

By: Terese

Terese — Sun, 26 Feb 2012 22:03:19 +0000

Hello from Sonoma County, California! Thank you for the recipe. I made this today and it was great!

By: Coll

Coll — Fri, 02 Sep 2011 15:30:31 +0000

As an enthusist of japanese cuisine i have to say it is great but be liberal about the mirin it can over power the dish!

By: Tanuki

Tanuki — Mon, 04 Jul 2011 00:23:58 +0000

I just had this from a tiny shop while I was waiting for a bus in Itsukashi (五日市) about 45min west of Tokyo. I’d never heard of this before and I joked with the owner, asking if it had tanuki meat in it. She told me it was similar to Kitsune Udon and that it had Aburaage in it. Very delicious. Thanks for posting the recipe. よろしくお願いします。

By: Tessa

Tessa — Thu, 16 Jun 2011 06:13:17 +0000

SO amazing! I heard this dish mentioned in my favorite manga (The Wallflower, in case you were wondering) made it, and now is one of my favorite dishes!! Thank you for posting it, this site is AMAZING!

By: liska

liska — Thu, 26 May 2011 13:39:03 +0000

All tastefully done

By: Jared

Jared — Wed, 24 Nov 2010 03:27:44 +0000

This looks amazing…I hope to make it for a class presentation on Japanese food and culture soon.

By: Mai

Mai — Mon, 09 Aug 2010 01:31:17 +0000

I didn’t know okara is tanuki’s favorite food! LOL.

By: Terry Bogard

Terry Bogard — Mon, 02 Aug 2010 04:17:40 +0000

Tanuki udon contains okara. Okara is the tanuki’s favourite food, just as fried tofu pouches are the kitsune’s. Okara is the “curd” left over from the traditional hand method of soy milk production.

By: Mai

Mai — Fri, 26 Feb 2010 04:45:15 +0000

Please let us know how it turns out, Steve!

By: stevenkansascity

stevenkansascity — Thu, 25 Feb 2010 04:36:26 +0000

Thank you for the recipe, Mai. I’m going to make this soon!

By: Mai

Mai — Wed, 10 Feb 2010 00:46:58 +0000

Hiroyuki san, I’ve never tried the Kanto version of Tanuki, but it sounds great! Thanks for the suggestion.

By: Mai

Mai — Wed, 10 Feb 2010 00:46:40 +0000

Thanks Will! I’m happy to hear that.

By: Hiroyuki

Hiroyuki — Mon, 08 Feb 2010 00:44:50 +0000

Thanks for showing us the Kyoto version of tanuki udon! Looks very good! As you may know, the Kanto version of tanuki udon/soba is topped with tenkasu (also called agedama), that is, tiny balls of deep-fried tempura batter.

By: Will

Will — Mon, 08 Feb 2010 00:41:45 +0000

Love. This. Blog.