Shino udon
Tamashima specialties associated with Yoshihiro
Shino udon introduction
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.