Musashino Udon (niku-jiru udon) food culture
Musashino udon
武蔵野うどん（肉汁うどん）
The heart of this town's food: a firm, chewy regional udon eaten with a hot pork dipping broth.
highlights
Highlights & things to do
A regional udon handed down in the Musashino area. The classic way to eat it: thick, firm, hand-cut noodles dipped in a hot pork broth called “niku-jiru.”
Musashino has a long home tradition of hand-making udon, enjoyed as a dish for celebrations and for entertaining guests.
There are several hand-cut udon shops in the city. Among those listed by Higashimurayama City and the Higashimurayama guide map are, for example, Masuya, Kikuya and Kosegawa (we introduce them neutrally as examples, without ranking).
Some shops are said to be places Ken Shimura used to visit (such as Kosegawa; check each shop's and official information for details).
Many shops let you choose your portion (regular, large, etc.) — part of the fun. Each shop has its own character of noodles and broth.
photos
Photo gallery
Photo credit: Photo: Ocdp / Wikimedia Commons (CC0 / public domain). Musashino udon with pork dipping broth (reference image).
Not tourist-trap food, but the real local taste people here have eaten every day. To me, this is exactly the “Japan no one else is doing.”
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