- Main lore areas
- Main ingredients used
All-purpose Flour, Miso, Soy sauce, Soup stock, Cabbage, etc.
- History/origin/related events
“Yoshida no udon” is a local dish that originated in the area around the city of Fujiyoshida. It is made of flour noodles that have a chewy, firm, and thick texture, and is served in a broth of miso and soy sauce. Fujiyoshida City has a cool climate and volcanic ash soil at an altitude of 700-900 m, which makes rice cultivation unsuitable. Instead, wheat, barley, buckwheat, and minor grains were cultivated, leading to a culture of eating powdered foods. In the early Showa period, the textile industry was thriving in Fujiyoshida, and it is said that the men in charge of peddling udon noodles began to make udon for lunch so that the women working the weaving machines would not have to stop to prepare lunch. This also helped to prevent their hands from becoming rough when touching the silk threads. The men kneaded the noodles vigorously, resulting in a filling and characteristic firmness. “Houtou” is another famous local dish from Yamanashi Prefecture, while “Yoshida's udon” has been popular for a long time and is now famous not only in the area around Fujiyoshida City, but also in Yamanashi Prefecture.
- Opportunities and times of eating habits
It is a popular food consumed all year round. It is often eaten during festive occasions such as Bon and the New Year as a symbol of longevity and happiness due to its long shape.
- How to eat
To make the dough, place it in a plastic bag and knead it for an hour. After that, step on the plastic bag while it's still containing the dough to further knead it. Fold the dough into three and cut it into 5mm pieces. Boil the pieces in hot water, remove the sliminess in cold water, then add miso or soy sauce to the broth with soup stock such as dried sardines or dried bonito flakes. You can eat it with steamed cabbage or horse meat boiled in sweet soy sauce if preferred.
- Efforts for Preservation and Succession
Yamanashi Prefecture has many “Yoshida's Udon” restaurants, which attract visitors from other prefectures. The prefecture is working hard to preserve and pass on 176 local foods to the next generation, and 47 of them have been recognized as "specially selected foods of Yamanashi". In 2007, the Ministry of Agriculture, Forestry and Fisheries selected Yoshida's Udon as one of the "100 Local Dishes of Rural Villages" from all over Japan.