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Jigokudaki (Goto Udon/Shimabara Somen) ｜ Our Regional Cuisines

  • Nagasaki Prefecture

    Jigokudaki (Goto Udon/Shimabara Somen)

Jigokudaki (Goto Udon/Shimabara Somen)

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  • Main lore areas

    Goto Islands

  • Main ingredients used

    (For making “jigokudaki”) Goto udon, toppings (green onion, ginger, bonito flakes), egg

  • History/origin/related events

    “Goto udon” is a traditional specialty from the "Goto Islands", located in the westernmost part of Nagasaki Prefecture. It is said that Japanese emissaries to the Tang dynasty introduced the original form of the dish after learning various things in China, since the "Goto islands" were formerly a port of call for ships carrying such envoys. Recent research suggests that "Goto udon's origin" might be related to a Chinese dish called "somen" from the Yantan area in Yongjia County, Zhejiang Province, China, since the two dishes are prepared in such a similar way.
    The noodles in Shimabara somen are not raw and use camellia oil. When boiled, the noodles are thin, round, and characterized by their slippery mouthfeel.

  • Opportunities and times of eating habits

    "Goto udon" is produced in many noodle factories on the "Goto Islands". Locally, it is not only popular as a household dish, but also as a festive meal where large groups of people can gather around a hot pot to enjoy it. Since gaining nationwide recognition as a famous type of udon, it has become a popular dish in households and various settings throughout Japan. Currently approximately 80% of the noodles produced in the Goto islands are shipped off to other regions.

  • How to eat

    “Jigokudaki” is a classic local way to prepare Goto udon. To prepare jigokudaki, boil the dried noodles in an iron pot, and serve the cooked noodles in a dashi broth made using flying fish caught off the coast of Goto. To enhance the flavor, green onions, bonito flakes, and soy sauce are often added, and the noodles are mixed with beaten eggs. Since it’s difficult to grab the udon noodles with chopsticks, a special utensil called an “udon sukui bo,” or “udon scooping stick” is used. Similarly, there are also many families that enjoy freshly boiled Shimabara somen with various toppings.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    The "Nagasaki Prefecture Goto Hand-pulled Udon Promotion Council", consisting of local noodle manufacturers in the Goto region of Nagasaki Prefecture, aims to enhance the quality and brand recognition of Goto udon through its various activities. In recent years, there has been an active effort to expand sales not only within Japan but also internationally.

RECIPE

Ingredients (for 1 person)

  • Goto udon 120g
  • 【Sauce】Water 200cc
  • 【Sauce】Flying fish broth (powder) slightly less than 1 tbsp.
  • 【Sauce】Nikiri mirin (alcohol-free mirin) 4 tbsp.
  • 【Sauce】Soy sauce 2 tbsp.
  • 【Sauce】Tamari soy sauce 2 tbsp.
  • 【Toppings】Yuzukosho an appropriate quantity
  • 【Toppings】Grated daikon and chili an appropriate quantity
  • 【Toppings】Grated ginger (tube) an appropriate quantity
  • 【Toppings】Green onion (cut into small pieces) an appropriate quantity
  • 【Toppings】Raw Egg an appropriate quantity

How to cook

  • 1. Boil a large pot of water and add Goto udon noodles.

  • 2. Once the noodles are cooked, dip them in sauce and enjoy.
    The noodles can also be enjoyed mixed with a beaten egg and with your favorite toppings.

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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