「Udon is short for Undon」
Tanji Udon Flavor of a New Year’s Day Mizusawa Gift
“Udon” comes from “Undon” and has been a consumed since ancient days.
It is believed that the secret technique of making Teuchi (handmade) Udon was passed down to the people of Mizusawa by Enka, a high-ranking monk from the Kingdom of Goryeo (today’s Korean Peninsula) who opened access to this region during Empress Suiko’s Reign during the late 6th century to early 7th century.
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Eating the handmade udon during the New Year’s Day pilgrimage to Mizusawa Temple to pay homage to Kannon, the Buddhist goddess of compassion, was a popular tradition for many visitors.
Also commonly known as “Tanji Udon” and “Mizusawa Kannon Udon”,
the flavor of our udon has been loved by many over the generations.