Wakame Udon is a distinctive local specialty from Shirahama, at the southernmost tip of the Boso Peninsula in Chiba Prefecture. The noodles are carefully handmade by kneading locally harvested wakame seaweed from Shirahama together with wheat flour.
Fresh wakame makes up approximately one-seventh of the noodle mixture. This gives the finished noodles a beautiful, almost translucent jade-green color and a subtle aroma reminiscent of the sea.
The noodles have a smooth texture and pleasantly chewy bite. The gentle fragrance of wakame remains on the palate, creating a unique udon experience that reflects the coastal character of southern Boso.
Wakame Udon can be enjoyed at Yakodako, the restaurant near Nojimazaki Lighthouse that is known as the birthplace of its original wakame hand-kneaded udon.
The restaurant offers 16 different udon dishes, giving visitors plenty of ways to enjoy these distinctive handmade noodles.
Among the menu choices, the Meat Udon is particularly popular. It features a soy sauce-based broth enriched with the savory flavor of meat stock.
The combination of the fragrant broth and chewy wakame noodles creates a satisfying flavor that many diners find irresistibly addictive after their first taste.
Wakame Udon brings together two simple ingredients—local wakame and wheat flour—to create a memorable regional dish. Its natural green color, subtle ocean aroma, and chewy texture make it a unique specialty to try while exploring the southern tip of the Boso Peninsula.
After visiting Nojimazaki Lighthouse and the surrounding coastal scenery, stopping for a bowl of freshly made Wakame Udon is a delicious way to experience the flavors of Shirahama.