Ise udon are very thick noodles that are boiled until soft and served in a rich black soup made with a dashi of katsuobushi, iriko — small dried anchovies and sardines, and tamari soy sauce. A simple garnish of sliced green onions adds a splash of color.

It is said that this dish originated before the Edo period (1603-1868). The farmers in the Ise district consumed Ise udon simply with tamari soy sauce which is a by-product of the miso making process. Later a katsuobushi dashi was added to the tamari soy sauce. Before long restaurants serving Ise udon opened up for the travelers on a pilgrimage to the historic Ise shrine. Ise udon was established as a local dish of Mie and is now a part of the local cuisine. This comforting bowl of noodles has rich umami from the tamari soy sauce and a gentle umami from the dashi.