English Ver.

味噌煮込みうどん

Stewed wheat noodles with miso

“Miso Nikomi Udon” (stewed wheat noodles with miso) is a local dish in Nagoya, Aichi Prefecture, made with dark-brown bean paste which is a special product, called “Aka-Miso”. The dark-brown paste consist of beans, and has a bitter-sweet taste and smooth texture.

Many shops cook and serve in an earthen pot straight from the stove as individual portions, always very hot, if one is not careful it could burn. Similarly, there is “Miso Nikomi Kishimen” that’s made with local foods called “Kishimen*”, and “Nagoya Cochin” which is made with locally grown chickens.
A mild taste emerges when you add a raw egg into the center of the bowl and mix with noodles while eating.

*Kishimen is wide and flat noodles.

★ How to cook Miso Udon ★


↑ Hatanaka noodle specialty Kishimen 280gX20 bags ( amazon.com )

↑ AKA Miso – Red Soybean Paste ( amazon.com )

[ backnumber:20151030 ]

名古屋の郷土料理の一つである「味噌煮込みうどん」は、
特産品である赤味噌を使っています。

赤味噌は豆味噌で、甘辛い味です。
一人分ずつ土鍋で作って出す店が多く、
熱々で火傷しそうな出来立てを持ってきてくれます。
同じく特産品である「きしめん」を使った、
「味噌煮込みきしめん」もありますし、
「名古屋コーチン」という美味しい鶏肉を使ったものも
あります。
中央に卵が割り入れられ、崩して麺にからめながら
食べるとまろやかな味になります。

Myau Myau

Myau Myau

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Demetri

Demetri

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[ translator ]
Hi there! I'm "Demetri" a translator living in US.
English is a convenient way to communicate through out most of the world.
Hope you discover something new with my English version articles!

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