EnglishShino udon
Tamashima specialties associated with Yoshihiro
Shino udon introduction
Shino udon is udon, which is said to have been eaten by Osho Yoshikan during his training at Entsuji in the latter half of the Edo period, and it is also called shumen because it was eaten during celebrations.
Noodles made by mixing high quality flour with water and salt are long strips of at least 2 centimeters wide and 1 meter or more long before being boiled, so they are also called one bowl per bowl.
The noodles have a weak texture and are soft, and the soup is made by removing broth from irico or kelp harvested in the Tamashima area.
It is growing in popularity as a specialty of Tamashima.
Noodles made by mixing high quality flour with water and salt are long strips of at least 2 centimeters wide and 1 meter or more long before being boiled, so they are also called one bowl per bowl.
The noodles have a weak texture and are soft, and the soup is made by removing broth from irico or kelp harvested in the Tamashima area.
It is growing in popularity as a specialty of Tamashima.
