Kyoto's noodle culture began in the Heian period when envoys to the Tang Dynasty and Buddhist monks studying abroad brought back noodle-making techniques from China. During the Muromachi period, confectioners skilled in handling flour products began making soba noodles at the request of temples, and in the early Edo period, udon shops in the city were depicted in maps depicting the city's urban areas, suggesting that udon had taken root as an everyday food source for the people from an early stage.

Kyoto noodles are made with great care to complement the dashi stock, and udon noodles in particular are thinner than those from other regions, with just the right amount of softness and texture. They blend well with the refined umami of the clear Kyoto-style dashi stock made from kelp and bonito flakes. There are also many dishes unique to Kyoto, such as "Tanuki," noodles topped with chopped fried tofu and a sweet bean paste made with dashi stock.