In Imitation

original udon the view my version

top: the original — center: the view — bottom: my version

as if trying to make up for all those warmer days, old man winter has been bringing day after day of frigid temperatures and bitter winds.  with all that, my motorcycle has been placed in hibernation– for the time being.

but to at least get a taste of touring as i huddle at home, i’ve been recreating an udon dish i had on one of my trips to tokigawa.  this regional version uses a wide, flat noodle called ‘himokawa‘ and is served in a broth with locally grown vegetables and garnished with negi and yuzu peel.  it’s very much like yamanashi’s hōtō and has quickly become one of our favorite winter meals.

冬本番の寒さが淡々と続く日々。バイクもすっかり冬眠モードです。

でもせめて旅の味だけでも!と最近は秋のツーリング中に出会った煮込みうどんを再現しています。それはときがわの山腹にある体験交流館でごちそうになったもの。地域に伝わる幅広いうどん「ひもかわ」が地元の野菜と煮込んであり、山梨のほうとうと良く似ています。

上の写真がオリジナル、そして下が自作。この冬うちの定番です♪

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This entry was published on January 26, 2016 at 8:40 pm. It’s filed under Food, Motorcycle and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “In Imitation

  1. Karen from Mount Vernon, WA on said:

    Looks delicious and perfect for a winter meal. Is miso the liquid ingredient? I love wide noodles.

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