Did you know that fried udon comes from Kokura city?
Kokura style fried udon noodles
Slightly different from the usual fried udon we know. The Kokura style uses dried noodles. This allows for a much crisper and smoky, chewy noodles at the end. The history of this dish goes back to 1945, just after the war and the height of food shortages. It is believed that people wanting to make fried soba noodles had no access to soba and had to use dried udon instead. In the stretch between Kokura station and Tanga market, there are over 20 restaurants specializing in this dish.