三重県·ご当地グルメ
Kameyama Miso-yaki Udon
On the iron plate, the red miso sauce sizzles loudly. The noodles are generously coated with pork, offal, cabbage, and bean sprouts. The sweet and savory aroma of the miso, combined with the punch of garlic and chili pepper, makes it impossible to stop eating. Kameyama is a major transportation hub leading into the Kansai region. There were many diners where truck drivers would stop by, and each shop competed to create their own stamina-boosting homemade miso sauce. After enjoying yakiniku (grilled meat), customers would enjoy 'udon as a finisher' on that same iron plate—this way of eating, enjoyed by regulars, became the local specialty. Later, the name and preparation methods were formalized by the citizens, helping it spread as a famous local specialty. Lured by the fragrant steam, this is a dish that instinctively makes you crave a beer.
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