 |
| how to make Local Cuisine |
This is shahab ali in charge of the blog.
2023 has started. I hope that everyone will spend another year in good health.
Well, the other day, I went to Lake Kawaguchi by car. When you exit the highway interchange, you will see many signs along the national and prefectural roads with the words "Hoto" and "Yoshida no Udon" written on them. Some of you may know that “Hoto” is a famous local dish of Yamanashi Prefecture, but you may not know “Yoshida Udon”. "Yoshida no Udon" is a noodle dish that is so popular among the people of the prefecture that it can be found in convenience stores and supermarkets in the prefecture. So this time, I will introduce the local cuisine of Fujiyoshida City, "Yoshida Udon".
[What is Yoshida udon?]
Stiff and extremely chewy noodles, horse meat, cabbage, fried tofu, etc. are used as ingredients, and the soup is made with soy sauce, miso, or a combination of soy sauce and miso. In addition, it is characterized by using "suridane", which is a condiment made by adding sesame and Japanese pepper to a base of red pepper and frying it in oil.
Yoshida's udon has been selected as one of the 100 Best Local Cuisines of Farming, Forestry and Fisheries by the Ministry of Agriculture, Forestry and Fisheries, and there are currently over 50 restaurants in the center of Fujiyoshida City.
[ Origin of Yoshida udon]
Fujiyoshida, located at the northern foot of Mt. Fuji, has a cool climate of 700 to 900 meters above sea level, and the geology of the volcanic ash soil has long made it unsuitable for growing rice. It seems that the food culture of flour has progressed as a result.
[Secret of hardness]
In the early Showa period, the textile industry was thriving in Fujiyoshida. It is said that it became It is said that the men were able to knead the noodles vigorously in order to make them filling, resulting in chewy and chewy udon noodles.
Reference Ministry of Agriculture, Forestry and Fisheries HP: Our local
[Difference from Hoto]
"Yoshida Udon", which is characterized by its hard and chewy noodles, is boiled after using salt when making the noodles. On the other hand, “Hoto”, which is characterized by its chewy flat noodles, does not use any salt when making the noodles. Pumpkin, carrots, wild plants, mushrooms, and various other vegetables and meats are added, and raw noodles are simmered in a miso-based soup, making it thick and resistant to cold.
There are many restaurants that are particular about the toppings of Yoshida Udon, and the flavors vary, but we recommend the standard horse meat and cabbage first. The crunchy texture of the salty-sweet horse meat and cabbage goes perfectly with the hard noodles. When you visit Fujiyoshida city, please try to taste "Yoshida udon" at least once.
Stay tuned for the next nutrition blog!
0 Comments