The Maker Speaks
Miso-nikomi Udon
The Udon Dish Boiled with Soybean Miso
The Udon Dish Boiled with Soybean Miso
Hello, everyone. I'm so glad you are here with me now. Today I'm talking about Miso-nikomi Udon, a popular local dish of Aichi.
What is Miso-nikomi Udon? The udon dish boiled well with miso is it. Some often add a few slices of green onion and an egg on it. It is not so difficult to find a restaurant which supplies Miso-nikomi Udon in Aichi.
Miso-nikomi Udon at Yamamoto-ya (Nagoya)
File: CodazziMisonikomiUdon2.jpg
from the Japanese Wikipedia
（Photoed on June 1, 2006）
When you are familiar with miso, you must ask like this. Is it alright to boil well with miso? The flavor does not go away?
Sure, boiling well with miso is not good if you use rice miso. Rice miso is very popular in Japan. Most of Japanese miso are fermented with malted rice and soybeans, actually. However, Aichi people usually use soybean miso like Aka-miso and Haccho-miso. Soybean miso's flavor doesn't go away easily like rice miso, it is said. Never mind, my friend.
Now, we usually use wheat flour, salt, and water for making udon noodles. But they say they mostly use the noodles without salt for Miso-nikomi Udon. Why? It is not a mystery. Miso itself contains salt. If they use saline noodles, the dish doubtlessly becomes too salty. So we don't need to wonder why they use the desalinize noodles.
Miso-nikomi Udon in Okazaki-shi, Aichi
File: Hathomisonikomi-Udon-1.jpg
from the Japanese Wikipedia
（Photoed on Feb. 4, 2018）
They say they usually have Miso-nikomi Udon with cooked rice in Aichi. When in Rome, do as the Romans do. An old saying tells so. If they supply you Miso-nikomi Udon with cooked rice at a restaurant in Aichi, you must coolly accept it like babies nurse at their mothers with no doubt.
What is Miso-nikomi Udon? The udon dish boiled well with miso is it. Some often add a few slices of green onion and an egg on it. It is not so difficult to find a restaurant which supplies Miso-nikomi Udon in Aichi.
Miso-nikomi Udon at Yamamoto-ya (Nagoya)
File: CodazziMisonikomiUdon2.jpg
from the Japanese Wikipedia
（Photoed on June 1, 2006）
When you are familiar with miso, you must ask like this. Is it alright to boil well with miso? The flavor does not go away?
Sure, boiling well with miso is not good if you use rice miso. Rice miso is very popular in Japan. Most of Japanese miso are fermented with malted rice and soybeans, actually. However, Aichi people usually use soybean miso like Aka-miso and Haccho-miso. Soybean miso's flavor doesn't go away easily like rice miso, it is said. Never mind, my friend.
Now, we usually use wheat flour, salt, and water for making udon noodles. But they say they mostly use the noodles without salt for Miso-nikomi Udon. Why? It is not a mystery. Miso itself contains salt. If they use saline noodles, the dish doubtlessly becomes too salty. So we don't need to wonder why they use the desalinize noodles.
Miso-nikomi Udon in Okazaki-shi, Aichi
File: Hathomisonikomi-Udon-1.jpg
from the Japanese Wikipedia
（Photoed on Feb. 4, 2018）
They say they usually have Miso-nikomi Udon with cooked rice in Aichi. When in Rome, do as the Romans do. An old saying tells so. If they supply you Miso-nikomi Udon with cooked rice at a restaurant in Aichi, you must coolly accept it like babies nurse at their mothers with no doubt.
