Miso Nikomi Udon is usually served in a traditional pot. In this pot, udon noodles are cooked with chicken, green onions, fried tofu, shiitake mushrooms and other seasonal ingredients in miso.
Do pay special attention to the noodles, you will notice that the core of the noodle remains intact even after you have enjoyed chewing it.
Fresh water is used to make the udon.
Instead of salt water, the fresh water makes a real difference to the texture.
Experiencing it for the first time might surprise you but you will soon realise that this is the uniqueness of the Miso Nikomi Udon!
What makes the Miso Nikomi Udon so unique?
Miso Nikomi Udon is served in a traditional pot. The noodles are cooked and eaten directly from the pot. Enjoy it straight from the pot!
This type of soybean miso is made up on soybeans, salt and water. It is popular in the Tokai region. The Hatcho miso from the Aichi Prefecture is characterized by its rich colour and distinctive taste.
Udon noodles in the Miso Nikomi Udon are stringy in texture and remain highly chewy due to the use of fresh water used to create the noodles. Do not worry, the udon noodles are edible and they are to enjoyed this way!
The cover of the pot doubles up as a serving plate. Enjoy the Miso Nikomi Udon by using the cover of the pot as your serving dish!