富山県·郷土料理
Himi Udon
When you slurp a single strand, you are met with a chewy elasticity that is hard to imagine from its slender appearance. Himi Udon is made using a hand-stretching technique where the noodles are repeatedly stretched thin by hand without the use of oil. Because of this, despite being thin, they possess a strong bite and a smooth texture that combines a flavor reminiscent of freshly pounded mochi with an effortless swallow. Its origins date back to the mid-Edo period. In 1751, Takaoka-ya in Himi began producing these thread-like noodles by adopting hand-stretching techniques, and it is said they were even presented as tribute to the lords of the Kaga Clan. When chilled, the texture becomes crisp and firm. When dipped in warm broth, the strands unravel smoothly. It is a pride of Himi that shows two different faces in a single bowl.
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