群馬県·郷土料理
Tatebayashi Udon
A smooth texture that glides down the throat with a firm, satisfying chew. When you dip a chilled strand into the dipping sauce and slurp, the aroma of wheat rises gently. Because it is so simple, the deliciousness of the noodles themselves truly stands out. Tatebayashi has long been a land where wheat cultivation flourishes. Nestled between the Tone and Watarase Rivers, the region is blessed with fertile, well-drained soil and the famous dry winds of Joshu blowing down from the mountains. It is said that during the Edo period, wheat flour was presented to the Shogunate from the Tatebayashi Domain, and udon was also delivered as a local specialty of the domain. Even today, udon made with "Hyakunen Komugi" (Century Wheat) produced in Ora-Tatebayashi remains a point of pride for the region. A glossy bowl nurtured by the home of wheat. This is Tatebayashi's very own pride and joy.
Record it after reading
