Two leading actors in one play! Hard-Boiled Noodles & Soybean Miso Broth are indispensable for Nagoya's super-stars reunion! Are you going to be audience or performer?
Dishes made by simmering noodles in miso broth can be found in various parts of Japan. However, using soybean miso and hard-boiled noodles is an original and beloved Nagoya style. If you are expecting ordinary udon noodles, you will be surprised by the texture, and may even assume it's uncooked. But that's the special taste of Aichi: a bit harder than “al dente”. Such nature comes from the fact that it is kneaded only with water, without adding salt, in a process that lends it the chewy texture absent from ordinary noodles.
Once you get into it, you will realize that only noodles with this sort of robustness would go well with this distinctively flavored soybean miso broth. Another interesting difference from ordinary udon is the amazingly long-lasting sense of fulfilled stomach. Try it and you’ll get a feel of how nutritive it is!
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Yamamotoya Sohonke's miso-nikomi udon uses a blend of local Hatcho miso from Okazaki-City and Shinshu miso from Nagano Prefecture. Served in a piping-hot earthenware bowl, the Hatcho miso's charact...
A long-standing shop that has continued to serve miso-nikomi udon for over half a century. Reminiscent of red miso paste, the recipe for their reddish brown broth has been passed down for generatio...
36 seats (5 tables, 17 seats in private rooms lined with tatami)
This popular store in the suburban area of Nagoya has won many fans with its quaint atmosphere and mild taste. The sweetness of the mirin and the robustness of the dashi stock can be detected in th...
This store’s popular dishes include miso-nikomi udon made with Maruya hatcho miso from Okazaki-City and soba using buckwheat grown in Hokkaido and milled at the restaurant. However, their must-try ...