{"id":96155,"date":"2017-03-30T15:46:55","date_gmt":"2017-03-30T06:46:55","guid":{"rendered":"http:\/\/www.fukuoka-now.com\/?post_type=food&p=96155&lang=en"},"modified":"2017-09-12T13:55:58","modified_gmt":"2017-09-12T04:55:58","slug":"udon-daigaku","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/udon-daigaku\/","title":{"rendered":"Udon Daigaku"},"content":{"rendered":"

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As the purported birthplace of udon<\/em>, Fukuoka has witnessed the evolution of many unique styles of this popular noodle over the years. More recently, there has been an uptick in \u201cchic\u201d udon<\/em> shops catering to female customers and \u201cudon<\/em> bars\u201d, which add a pub element to the standard noodle shop paradigm. One of these udon<\/em> bars, nestled in the back alleys of Akasaka, is Udon Daigaku. The noodles are handmade from Itoshima flour, and the broth is a combination of kombu<\/em> (kelp) and dried bonito<\/em>. The udon<\/em> here can easily function as a meal or a snack to accompany your libations. With nearly 30 varieties, the menu includes standards like meat udon<\/em>, topped with salty-sweet beef tendon, as well as originals like the suji-kama udon<\/em>, whose noodles you dip in a separate bowl of broth, and the spicy tantan udon<\/em>. The a la carte menu features 50 items, the most popular of which is the saut\u00e9ed Unzen ham. Alcohol runs the gamut from beer to sake<\/em> to wine.<\/p>\n

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