Pot-Cooked Udon
Nabeyaki Udon
A century-old comfort — Aomori's warmth in every bowl.
Nabeyaki udon — literally "pot-cooked udon" — is one of Japan's most comforting dishes: thick udon noodles simmered in a hot, fragrant broth in an earthenware pot, topped with seasonal ingredients and served piping hot. In Aomori, it is a staple of winter meals and family gatherings, and Takasago's version has been at the center of those tables for decades.
Our signature double-broth base combines traditional Honkaeshi tsuyu (a deeply layered soy-mirin-dashi concentrate) with Hidaka kombu soy sauce — creating a broth of exceptional complexity and umami depth that is distinctly Japanese in character. Paired with springy Nebariogoshi wheat udon and shelf-stable at room temperature for 100 days, it is the perfect ambassador of Aomori's noodle tradition for international tables.
Product Overview
| Noodle | Wheat flour (Aomori Nebariogoshi), salt, vegetable oil / pH adjuster, glycine. Contains wheat. |
|---|---|
| Broth Base | Double-broth: Honkaeshi tsuyu (soy, mirin, dashi) + Hidaka kombu soy sauce blend. Contains wheat, soy. |
| Storage | Keep away from direct sunlight and heat/humidity. Store at room temperature. |
| Shelf Life | 100 days from production date (unopened, room temperature) |
| Seasonal Variants | Year-round: Honkaeshi Tsuyu (standard). Autumn/Winter limited: Miso Nabeyaki, Chicken Salt Nabeyaki. |
Seasonal Lineup
In addition to the standard year-round Aomori Nabeyaki Udon (Honkaeshi tsuyu + Hidaka kombu soy), Takasago offers autumn/winter seasonal editions: Miso Nabeyaki Udon (rich miso broth) and Chicken Salt Nabeyaki Udon (delicate chicken shio broth). Tasting sets are available for international trade inquiries.
Why Takasago Nabeyaki Udon?
Aomori’s Most Popular Udon
Nabeyaki udon is one of the most beloved udon styles in Aomori, and Takasago’s version has been a trusted choice for generations — enjoyed by all ages.
The Double-Broth Difference
Our signature broth combines a soy-based dashi with kombu (kelp) umami, creating a rich, layered depth that cannot be achieved with a single-base broth.
100-Day Room-Temperature Shelf Life
Powered by our proprietary Long-Life (LL) technology, this product requires no refrigeration — ideal for international retail, e-commerce, and gifting.
Versatile, Crowd-Pleasing Flavor
The gently sweet-savory broth offers a comforting, well-balanced taste that appeals to a wide range of consumers, including those new to Japanese cuisine.
How to Cook
Optional toppings (per serving): Soft-boiled egg, kamaboko (fish cake), tofu, narutomaki, mitsuba, shrimp tempura
Prepare the broth
Heat the enclosed broth (or dilute with 350–400 ml of water) in a saucepan or pot until gently simmering.
Add the noodles
Add the udon noodles and cook for 2–3 minutes, gently separating them.
Add toppings
Add your preferred toppings. For egg, crack directly into the broth and cook to your desired doneness.
Serve
For an authentic experience, serve directly in the pot. Enjoy immediately while hot.
