Fish udon

It is a local dish of Nichinan, which is known as a fishing town, and when staple foods were scarce during the war, they devised fish surimi and potato starch to make udon noodles as substitutes. It was a rich era and it was discontinued, but the Nichinan City Fishery Cooperative Women's Club was revived in the Showa 50s. Originally, it seems that it was made only from fish surimi, but the main ingredients currently used are fish surimi, eggs, salt, etc., and there are cases where a small amount of potato starch or flour is added. The kneaded product is placed in a tool called “udon tsuki” with small holes and extruded, made into noodles, and boiled in hot water. Noodles that are soft and have a good throat are also characterized by not stretching when stewed, and are a healthy dish that is low in calories, high in protein, and rich in DHA.