Gyo Udon, commonly known as Fish Udon, is a local specialty of Miyazaki Prefecture. Unlike ordinary udon, which is made from wheat flour, its noodles are made from finely ground fish paste. This gives the dish a distinctive flavor in which the natural umami of the fish can be enjoyed directly.
Fish Udon is said to have originated during the food shortages of World War II, when people needed to find alternatives to conventional ingredients. With wheat flour difficult to obtain, fish paste was used instead to make noodles.
At first, mahi-mahi was used as the main ingredient. Over time, however, flying fish became more commonly used because it produced noodles with a texture more closely resembling ordinary udon and offered a richer, more satisfying umami flavor.
Today, Fish Udon can still be enjoyed at the Minanto Aburatsu Morning Market, held every month in Nichinan City, Miyazaki Prefecture. The dish is popular with people of all ages, from children to older residents.
Its appeal lies in the straightforward taste of the fish itself and the distinctive texture of noodles made without wheat flour. When visiting Nichinan, look for Fish Udon at the local morning market and experience this traditional dish, which was born from the resourcefulness of people facing difficult times.