The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

Shino Udon

Okayama

A specialty of Tamashima which ascetic monks of Entsuji preferred to eat

Shino Udon

This udon noodles is 2cm wide and 1m long, with springy texture that fills your stomach. It is a specialty of Tamashima which ascetic monks of Entsuji preferred to eat. The year when Entsuji was built is unclear, but it was rebuilt by a zen priest called Tokuou Ryokou in 1698 during the Edo period, and changed its name to the current name during the Shotoku years between 1711 and 1716. During the Edo period, monk Ryokan (1758-1831) trained himself at this temple for around 20 years.

Information provided by : Gurutabi

Local cuisine

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