愛知県·ご当地グルメ
Miso Nikomi Udon
The lid of the clay pot simmers with a bubbling sound. As you lift it, the deep aroma of Hatcho miso rises along with the steam. Slurping the firm noodles, which still retain a bite, coated in raw egg—this is a quintessential dish representing winter in Nagoya. Its defining feature is thick, firm noodles simmered in a rich broth based on Hatcho miso, served in an individual clay pot. It is said that 'Houtou,' a battlefield meal used by Takeda Shingen, was brought to the Owari region and merged with the local bean miso to create this dish. The current style of simmering thick noodles in a clay pot is said to have been popularized by 'Yamamoto-ya' in Osu, Nagoya, during the Taisho era. Around the end of the Meiji era, an udon shop from Ichinomiya held workshops in Nagoya, helping the dish spread to various regions. It is a specialty that warms you to the core, making it something you crave especially on cold days.
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