"Mimi Udon" is a special type of udon noodle dish with origins in the Katsuse area of Sano City and the Jozan area of Utsunomiya City in Japan. Unlike traditional udon noodles, it is distinguished by its unique ear-like shape, which is how it gets its name.

In the Katsuse area of Sano City, "Ear Udon" is renowned as a traditional dish served during special occasions and to guests during the New Year. Noodles made at the end of the year are soaked in cold water and preserved to be offered to visitors in the New Year. This dish's ease of preparation has earned it recognition as a practical culinary tradition.

Conversely, in Utsunomiya City, "Ear Udon" is a special delicacy enjoyed by the parishioners of Hoshino Shrine during the New Year festival.

The preparation of "Ear Udon" involves boiling water in a pot, adding bonito flakes to create a broth, and briefly simmering. Vegetables like taro, daikon radish, carrots, and burdock root are chopped and seasoned in the broth with soy sauce and mirin before adding the ear-shaped udon noodles. Similar to regular udon, you can enhance the dish by adding ingredients such as meat.

The udon noodles for "Ear Udon" are made by kneading wheat flour with lukewarm water and salt, rolling it out flat, and cutting it into rectangular pieces about the size of a matchbox. They are then folded in half, with the inner edges aligned, and shaped to resemble ears.

A distinctive tradition associated with this dish involves saying "Listen well" while enjoying "Ear Udon" as a prayer for good fortune. Notably, it is savored throughout the year, not limited to just the New Year.