noodle ｜ Page 3 ｜ Our Regional Cuisines

Handa Somen" produced in Handa district of Tsurugi-cho has a long history. There…

This home-style dish is made with seasonal eggplant and Shodoshima's specialty s…

In Kagawa Prefecture, "shiko-udon" is a dish made by simmering several kinds of …

Mimi Udon" is a traditional dish in the Kuzuu area of Sano City and the Shiroyam…

Gunma is famous for its flour. It grows vigorously in well-drained rice paddies …

Cold soup" is a local dish that has developed in various places in Japan, using …

Saitama Prefecture, which produced Aizo Gonda, who devoted himself to the develo…

Houtou" is a typical local dish of Yamanashi Prefecture, known to everyone as "U…

Sendai Zoni has been eaten since the end of the Edo period. It is a beautifully …

Shojin ryori (vegetarian food) is eaten mainly in the southern part of the prefe…

In November, when the rice harvest is over and the farming season has come to a …

There is a theory that "Nankin-soba" served at a Western-style restaurant in Hak…

Soba (buckwheat) has been widely cultivated in Ibaraki Prefecture since the Edo …

Ishikawa Prefecture was once known as a production area of the somen (thin noodl…

Flat udon (thick Japanese noodles) about 1 mm thick and 7 to 8 mm wide are calle…

Somin Tasiya" is an Okinawan home-style dish of stir-fried somen noodles. There …