Thin udon

It is a local dish of Kure in Hiroshima prefecture, and as the name suggests, thin udon is characterized by the fact that the noodles are thinner than regular udon noodles, with a thickness of about 3 to 4 millimeters. One of the features is the speed at which it is served in about 2 minutes after ordering, and it seems that it was invented in the Meiji period that it could be offered to former naval forces and workers who were pressed for time as soon as they came to the store, so they could eat and return home quickly. Udon, which was a normal thickness around the Meiji period, was also eaten “quickly and deliciously” in a limited time by the former Navy and workers, so that the noodles were cut as thin as possible, boiled quickly, and entwined with a lot of soup, Feelings for the former Navy and workers gradually made it into today's shredded udon, and since then Kure's udon has become established as today's thin udon that is “stylishly eaten quickly with lots of soup,” and it has become a specialty.