# Ise udon ｜ Our Regional Cuisines

**Cuisine Name**: Ise udon

**Region**: Our Regional Cuisines

## Main Lore Areas
Ise-Shima food culture area (Ise City, Toba City)

## Main Ingredients Used
Ise udon, Ise udon soup (sauce) (made from kombu (kelp), dried sardines, mirin (sweet cooking sake), tamari soy sauce, and sugar)

## History, Origin, and Related Events
In the Ise food culture, people used to make thick udon noodles without the time and effort to stretch them, and eat them with miso dashi (miso paste). In the Edo period (1603-1867), when Ise visits became popular, restaurants began to serve noodles that had been continuously boiled and were ready to eat after being dipped in miso dama (miso paste) so that they could be eaten at any time by visitors to the Ise Shrine. Kokichi Mikimoto of Mikimoto Pearl had an udon store at his home, and from the fact that the hand-salted plates used at the store have been left behind, it is said that people took a small portion of the udon at that time. It was not long ago, around the beginning of the 1960s, a famous lyricist who had eaten "Ise udon" spoke on the radio, "Ise udon is a rare type of udon from Ise, so it should be called Ise udon. In 1972, the Ise City Noodle and Restaurant Association decided on a unified name and listed it on the menu list for its members.Thus, it is a typical example of a local dish that is old in the way it is eaten, but new in name.

## Opportunities and Times of Eating Habits
Ise udon, characterized by its thick, soft noodles and black broth, is the soul food of Ise citizens, and is sold in supermarkets and eaten all year round.In 1968, the development of small bags of boiled noodles and sauce made it possible to eat Ise udon at home, whereas before it was eaten at restaurants, and it quickly became popular at home.

## How to Eat
Because the noodles are thick, perhaps three times as thick as regular udon, it takes a small hour to boil fresh udon noodles. Since this is not practical, commercial products are sold as "boiled noodles. You can also make your own sauce for Ise Udon and store it in the store, or you can use a commercial product that is sold in individual portions. The taste varies slightly from store to store, so it is best to find the one you like best. Using "boiled noodles" and a packet of dipping sauce, even children and inexperienced cooks can make this dish easily.

## Efforts for Preservation and Succession
The Ise Chamber of Commerce and Industry and the Ise Udon Council certify stores that aim to provide delicious udon as "authentic and particular Ise udon stores" to pass on the tradition and improve their attractiveness. It appears on the menu as a local dish in school lunches in Ise City.

## Ingredients
- Dashi broth for soup (for 400 ml)] Zoubutsuji: 20～30g
- Dashi broth for soup (for 400ml)] Kombu: 2g
- Dashi broth for soup (for 400ml)] Water: 450ml water
- sauce (for 20 servings)] Tamari soy sauce: 400ml of water
- sauce (for 20 servings)] Mirin (sweet cooking rice wine): 400ml
- sauce (for 20 servings)] Sugar: 20g sugar (white sugar or medium brown sugar, as you like)
- sauce (for 20 servings)] Dashi stock: 400 ml
- Ise Udon Noodles (Serves 1)] Ise Udon Noodles: 1
- Ise Udon Noodles (Serves 1)] Ise Udon Noodle Soup: 40-50ml
- Ise Udon Noodles (Serves 1)] Chopped green onion: a little

## Recipe
1. 1. [Dashi broth for tsuyu Step 1]Put kombu in water and leave for half an hour.
2. 2. [Dashi broth for Tsuyu Procedure 2]Put over heat and remove kombu just before boiling.When it comes to a boil, put in the mixed knots, bring it to a boil again, turn off the heat, and scrape off the heat when it gets hot. （After the heat is removed, scrape off any excess heat. (You may also use niboshi (dried sardines) if you like.
3. 3. [Soup (sauce) Step 1]Put mirin (sweet cooking sake) in a pot and heat to remove alcohol.
4. 4. [Tsuyu (sauce) Step 2]Add tamari soy sauce and sugar.Add tamari soy sauce and sugar, and reduce to about two-thirds.
5. 5. [Tsuyu (sauce) Step 3]Add the dashi broth made earlier and bring it to a simmer.Add the broth made earlier and bring to a simmer. You may boil it down a little if you like. (This is enough for 20 servings.) 6.
6. 6. [Ise Udon Noodle Step 1]Boil one ball of Ise udon in boiling water and drain.
7. 7. [Ise Udon Noodle Step 2]Place the heated noodles in a bowl and pour a ladleful (about 40 ml) of Ise Udon Soup (sauce) over the noodles, sprinkle with chopped green onions if desired, and serve. Stir the noodles in the bowl to thoroughly coat them with the sauce before serving.

## Provider Information
provider : "Mie no Aji Sensai Mansai" (Mie Food Culture Research Association)

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