Dish

Kishimen

Flat Udon Noodle Soup

Kishimen is made from wheat flour, salt, and water. The dough is rolled out and cut into flat, ribbon-like noodles. It is typically served in a hot soup broth with toppings such as chicken, green onions, and kamaboko (fish cake). Kishimen is a popular comfort food in the Aichi Prefecture and is often eaten during the colder months.

Asian cuisine› East Asian cuisine› Japanese cuisine

Noodle Dish

Origins and history

Kishimen has been a staple food in the Aichi Prefecture for over 400 years. It is said to have originated in the town of Handa, where it was first made by a local farmer. Kishimen became popular among the local population and eventually spread throughout the region.

Dietary considerations

Kishimen is not suitable for those with gluten intolerance or celiac disease.

Variations

There are many variations of kishimen, including kishimen with miso soup, kishimen with soy sauce soup, and kishimen with curry soup. Some variations also include additional toppings such as shrimp, pork, or vegetables.

Presentation and garnishing

Kishimen is typically served in a bowl with the soup broth and toppings arranged on top of the noodles. It is often garnished with chopped green onions or shichimi togarashi (Japanese seven spice).

Tips & Tricks

To make the perfect kishimen, be sure to cook the noodles until they are al dente and not overcooked. The soup broth should be hot and flavorful, but not too salty.