山形県·郷土料理
Mugikiri
Thin noodles that slide smoothly down your throat. Thinner than udon, with a chewy elasticity and firmness, the texture becomes even more pronounced the colder they are chilled—this is Mugikiri, a summer delicacy of Shonai. These thin noodles are made by kneading wheat flour with saltwater and slicing them finely. It is said that in the past, noodles were handmade in every household; if buckwheat was used, it was called 'Sobakiri,' and if wheat was used, it was called 'Mugikiri.' This is a food culture unique to Shonai, where wheat cultivation flourished. Chilled tightly in cold water and dipped into sauce with accompanied by wasabi, green onions, and ginger. It is a proud noodle of Shonai, eaten by some families instead of soba during the New Year. Please enjoy this bowl that brings a refreshing coolness.
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