長崎県·特産品
Kamigoto Hand-stretched Udon
Thin, yet surprisingly chewy when bitten. This is Kamigoto Hand-stretched Udon. Goto Udon is counted among Japan's three great udon varieties alongside Sanuki and Inaniwa. Its origins are said to trace back to the 'Sakamochi' (Chinese confectionery) method brought from the continent by envoys to Tang China. Shin-Goto Town is its primary producer. Instead of using flour for dusting when stretching the noodles, the island's specialty camellia oil is used. Through repeated stretching and aging, a strong chewiness is born within the thin strands. The sight of noodles drying in the cold winter wind is a seasonal tradition of the island. Eating 'Jigoku-daki' (Hell-boiled)—where freshly boiled noodles are dipped directly into hot broth straight from the pot—is exceptional. It is a bowl the island is proud of, with the subtle aroma of ago-dashi and camellia oil.
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