Two leading actors in one play! Hard-Boiled Noodles & Soybean Miso Broth are indispensable for Nagoya's super-stars reunion! Are you going to be audience or performer?
Dishes made by simmering noodles in miso broth can be found in various parts of Japan. However, using soybean miso and hard-boiled noodles is an original and beloved Nagoya style. If you are expecting ordinary udon noodles, you will be surprised by the texture, and may even assume it's uncooked. But that's the special taste of Aichi: a bit harder than “al dente”. Such nature comes from the fact that it is kneaded only with water, without adding salt, in a process that lends it the chewy texture absent from ordinary noodles.
Once you get into it, you will realize that only noodles with this sort of robustness would go well with this distinctively flavored soybean miso broth. Another interesting difference from ordinary udon is the amazingly long-lasting sense of fulfilled stomach. Try it and you’ll get a feel of how nutritive it is!
Play your part in this great spectacle!
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Yamamotoya Sohonke's miso-nikomi udon features an original flavor and richness blending Nagoya's local Hatcho miso and white miso in a secret ratio. The udon noodles are made of Japanese flour givi...