Miso Nikomi Udon: Nagoya’s Specialty Noodle Soup
Have you ever heard of “Nagoya-Meshi (名古屋めし)”? As you may know, the former “Nagoya (名古屋)” is the capital of Aichi Prefecture in Japan, while the latter word “Meshi (飯)” has a meaning of “dish” in Japanese. From this, Nagoya-Meshi refers to the dishes that originated and developed in Nagoya.
There are a number of Nagoya-Meshi that are famous nationwide, and the spicy noodle soup and sweet toast I introduced before, “Taiwan Ramen (台湾ラーメン)” and “Ogura Toast (小倉トースト)” are representatives of such Nagoya’s specialties. In addition to them, Nagoya has a specialty udon dish known as a Nagoya-Meshi, about which I will talk today.
Miso Nikomi Udon (味噌煮込うどん)
The noodle soup that Nagoya boasts is called “Miso Nikomi Udon (味噌煮込みうどん)”, which is made by simmering udon noodles and other ingredients together in a miso-based broth using the Nagoya’s specialty miso called “Mame Miso (豆味噌)”.
Mame Miso (豆味噌)
|Maruya Organic Red Hatcho Miso 500g|
Mame Miso, also known as “Hatcho Miso (八丁味噌)” or “Nagoya Miso (名古屋みそ)”, is a miso paste made only with 3 ingredients, good-quality soybeans, salt and water, and aged over a long period of time using a traditional method.
Mame Miso is superior to other miso pastes in that even if the paste is heated, its flavor barely changes. On the contrary, the more Mame Miso is simmered in soup, the tastier it becomes, which is why the miso paste is prepared for Miso Nikomi Udon.
The udon noodle used in Miso Nikomi Udon is different from ordinary udon noodles in that the noodles are made only with wheat flour and water without using salt and come in 2 shapes, with a typical udon shape, and with a flat shape like “Kishimen (きしめん)” noodles.
Typical garnishes for Miso Nikomi Udon include chicken, egg, green onion, Shiitake mushroom, and processed fish paste called “Kamaboko (かまぼこ)“. Further, some udon restaurants in Nagoya offer Miso Nikomi Udon topped with Mochi rice cake or Tempura.