長崎県·特産品
Goto Hand-Stretched Udon
Pulling the glossy, thin noodles from a boiling pot and placing them directly into hot ago-dashi (flying fish) broth. After a smooth glide down the throat comes a firm chewiness. The more you slurp, the harder it is to stop. Goto hand-stretched udon consists of round noodles that are carefully finished by hand-stretching while applying camellia oil, a specialty of the islands. The camellia oil maintains the noodle's firmness and creates a smooth mouthfeel. The broth is made from the elegant dashi of flying fish (ago) harvested in the waters near Goto. 'Jigoku-daki,' where freshly boiled noodles are taken directly from the pot into the broth, is a way of eating that has been loved in Goto since ancient times. It is said that the name originated from someone saying it was 'jigoku (supreme) delicious.' Please enjoy it piping hot.
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