A simple udon noodle dish of nostalgic taste
This dish is a specialty of Oda, Uchikocho. It has been passed on since long ago in Oda area, where the winter is long. The dish is commonly eaten for occasions such as celebrations, welcoming guests, or for daily family meals. It is said that people have put the udon noodles in a large bowl, and blown on this steaming hot menu over sake. The noodles made from Uchikocho flour tend to become soft easily, so special care is taken when boiling them. The だしis made from soy beans, small dried sardines, or dried shiitake mushrooms, and the recipe has been passed on as family traditions.