Miso-nikomi Udon Noodles

A specialty item that is not pushed around in stores, at home, or as souvenirs.

Udon noodles simmered in soybean miso soup. The simmering heat in the clay pot whets the appetite. Since the noodles are placed directly into the clay pot and heated, noodles made specifically for stews are used, which are soaked in fresh water rather than salt water. As a result, it has a unique chewy texture, unlike the chewy texture of regular udon noodles. A local food that takes advantage of the characteristics of soybean miso, which retains its flavor even when simmered.

Origin

It is based on a simple home-cooked meal that has been around since the Edo period, in which dough kneaded with wheat is thrown into a pot and simmered. The current style of boiling thick, hard noodles in a single-serving clay pot is said to have been developed in the Taisho period by Yamamotoya in Osu, Nagoya.

Popularity

You can eat udon noodles almost anywhere in Aichi Prefecture, with the exception of simple stand-up shops. Bagged noodles for home use have a history of half a century, and are popular as souvenirs and gifts.

Doesn't everyone have their own rules, such as when to break the eggs or when to add soup to the rice to make it seasoned?