Neji/azuki boto ｜ Our Regional Cuisines

1. Make the red bean paste. Wash the red beans, put them in a pot, and heat them. When it boils, discard the hot water, add water again, and simmer until soft.

2. Add sugar and salt to adjust the taste.

3. Make the udon. Mix the flour with salt, add water, and knead well.

4. Place the kneaded dough on a noshi board, use a rolling pin to roll it out to a thickness of 3 mm, then cut it into 8 cm long and 1 cm wide noodles and twist them by holding both ends.

5. Boil the noodles in plenty of hot water, and when cooked, put them in a strainer. Drain the water and sprinkle the red bean paste over it.