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Kishimen Noodles- This is a feature!
- Cooking method
- arrange
- Standard souvenir
- Characteristics of noodles
The original Nagoya noodles eaten since the Edo period
A type of udon with thin, flat noodles. Dry noodles are stipulated by the Japanese Agricultural Standards (JAS) to be at least 4.5 mm wide and less than 2 mm thick. The soup is usually made with tamari soy sauce and a dashi made with Soda bonito or Japanese horse mackerel. The basic ingredients are fried tofu, kamaboko, green vegetables, and dried bonito flakes, but many restaurants allow you to choose udon or Kishimen Noodles regardless of the type of toppings.
Origin
There are various theories about its origin, including pheasant noodles containing pheasant meat, Kishu noodles introduced from Kishu, Go stone-shaped shozi noodles, and Himokawa udon from what is now Imagawa, Kariya City. It is said that when Nagoya Castle was being built, the noodles were made thinner so that they could be cooked quickly, and it is certain that the noodles have been eaten since the Edo period.
Popularity
It is more popular in Nagoya and its surrounding areas, and there are few udon restaurants in the Mikawa region. There are very few Kishimen Noodles specialty stores. Dried and fresh noodles for home use are also popular.
The exquisite texture and smooth texture of the flat noodles coated in soup are unique to Kishimen Noodles. Nagoya style, which takes a lot of time and effort to hit