Miso-nikomi Udon (’Udon’ Thick Wheat Noodle Simmered with Miso ) ｜ Our Regional Cuisines

Aichi Prefecture

Miso-nikomi Udon (’Udon’ Thick Wheat Noodle Simmered with Miso )

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Image Source : Aichi's 50 Local Recipe Collection
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Main lore areas

All of Aichi Prefecture
Main ingredients used

Hatcho-miso (soy bean miso), Udon, Egg, Chicken, Fried thin tofu

History/origin/related events

‘Miso-nikomi Udon’ is one of the typical noodle dishes in Aichi Prefecture along with ‘Kishimen’ (=flat wheat noodle). It is prepared by simmering Hatcho-miso soup and chewy ‘udon’ (=thick wheat noodle). ‘Miso-nikomi Udon’ was a dish at home, but it was served at the restaurant in Ichinomiya City in Meiji Era. After that, it became popular around Nagoya City.
Hatcho-miso, representative food of Aichi Prefecture, is a soy bean miso came from Hatcho Village (current Hatcho-cho in Okazaki City), 870m (‘hatcho’ in Japanese metrics in that time) away from Okazaki Castle, where Tokugawa Ieyasu lived, and it has rich flavor and thick color. It is made from soy bean only, and has been fermented and aged for a long time.
Hatcho-miso is more nutritious than other type of miso, and the red miso culture has been strongly rooted for health effect in Mikawa area. Therefore, there are many local dishes used red miso in Aichi Prefecture, and ‘Miso-nikomi udon’ is one of them.
‘Udon’, like ‘houtou’ (type of wheat noodle), is made from wheat and water only without salt. It prevents noodles from getting soft while being simmered, and keeps them chewy.
Opportunities and times of eating habits

It is served not only during winter, but also throughout the year.
How to eat

Boiled ‘udon’ is often used at home. Ingredients vary depending on homes and restaurants, it is common to use fried thin tofu, chicken, ‘kamaboko’ (=fish cake) and Japanese leek, then add egg just before serving. Cooked rice can be added to make ‘ojiya’ (rice porridge) after eating noodles.
Another important feature of "Miso Nikomi Udon" is that it is made in an earthenware pot. Because it retains heat extremely well, the noodles stay hot for a long time, and the texture of the udon noodles changes from the beginning to the end of the meal, which is also enjoyable.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
This dish is served many restaurants in the prefecture, and taste is different in each restaurant. It is also popular among the visitors, and a soul food for the locals in Aichi Prefecture.

RECIPE

Ingredients (2 servings)

Boiled udon 2
Dashi-jiru(=Japanese soup stock liquid) 500ml
(A) Red miso 3tbsp.
(A) Sugar 1tsp.
Fried thin tofu 1
Chicken thigh 60g
Egg 2
Kamaboko (=fish cake) (Red) 40g
Japanese leek 20g

How to cook

1. Cut chicken thigh into small pieces. Lightly boil fried thin tofu to remove oil, then tanzaku-cut it.
2. Slice ‘kamaboko’ into a half-moon. Cut Japanese leek diagonally.
3. Pour ‘dashi-jiru’ into a clay pot and heat to boil.
4. Add mixed A and 1 and simmer.
5. Once simmered, add udon and simmer for 5 minutes.
6. Place 2 on top and break an egg onto the pot, then cover. Simmer a bit.

Recipe Arrangements

It’s recommended to cook with a clay pot for single-person./ You can add other ingredients like mushrooms./ Boiled udon (‘Shiratama-udon’, a type of udon) is often used at home.

provider : Aichi's 50 Local Recipe Collection

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

Miso-nikomi Udon (’Udon’ Thick Wheat Noodle Simmered with Miso ) ｜ Our Regional Cuisines

Aichi Prefecture