三重県·郷土料理
Ise Udon
The thick noodles are so soft they feel as if they might snap when picked up with chopsticks. When you slurp them while coating them in the dark tamari soy sauce, a sweetness and saltiness more gentle than the appearance suggests spreads through your palate. It is said that Ise Udon began with local farmers in this region, where rice was scarce, kneading noodles from their own wheat and eating them topped with 'tamari' (the clear liquid from miso). During the Edo period, when pilgrimages to Ise became popular, shops emerged that would simply pour sauce over pre-boiled noodles so they could be served quickly at any time. The name 'Ise Udon' is surprisingly recent, having been standardized by a local association in 1972. It is the soul food of Ise, having comforted travelers on their pilgrimages to Ise for generations.
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