愛知県·郷土料理
Kishimen
Smooth, thin, and flat noodles. They have a pleasant texture, cling well to the broth, and go down easily. A bowl featuring dancing bonito flakes is an indispensable flavor of the Nagoya dining table. Kishimen is a type of wide, thin, and flat udon. It was already popular during the Edo period, with its name appearing in a collection of haiku from 1728. The mid-17th century publication 'Tokaido Meishoki' introduces 'Hira-udon,' a specialty of Imakawa in Mikawa (present-day Kariya City). There are various theories regarding the origin of its name; some suggest it was originally shaped like Go stones, while others believe it is a derivative of 'Kishu-men' created by people from Kishu, but the exact origin remains unknown. It is a light dish that can be eaten easily, leaving you craving it again and again.
Record it after reading
