長野県·郷土料理
Ozanza
A single slurp of smooth, thin noodles in a warm broth. 'Ozanza' is a slightly mysterious udon born in Omachi City. As it turns out, these noodles were devised shortly after the war by a chef in Omachi, who incorporated only the sticky component of natto into the dough. Another characteristic feature is that no salt is used; it was originally called 'Tsurara-men' (Icicle Noodles), but after being renamed after the local dialect 'Ozanza' at the suggestion of an innkeeper, it is said to have gained great popularity. These carefully hand-stretched thin noodles are known for their smooth, silky texture as they go down the throat. While it may look simple, knowing its origin makes this a truly surprising dish. If you visit Omachi at the foot of the Northern Alps, please be sure to try it.
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