東京都·郷土料理
Musashino Udon
When lifted with chopsticks, the noodles feel heavy and thick. A bite reveals a rugged, powerful chewiness. Dipping the chilled noodles into a hot, concentrated dipping sauce—this is Musashino Udon. Because this area lacked large rivers and was unsuitable for rice cultivation, a food culture of growing wheat and making handmade udon from local flour has been rooted here since the Edo period. The tradition of adding 'kate' (boiled seasonal vegetables) is said to be a remnant of a time when wheat was a luxury and needed to be bulked up with vegetables. The name 'Musashino Udon' reportedly became widespread following the establishment of a preservation and promotion society in 1988. It is a simple, robust bowl filled with the memories of the land.
Record it after reading
