Introduction of Nabeyaki Udon Here is a hidden secret of tasteful flavor!

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About Nabeyaki Udon in shimokawa hokkaido japan
Mr. Sato, wheat grower, talks about Nabeyaki Udon

Dream-like Haruyutaka wheat is grwon here in Shimokawa, they are hard to grow and so sensitive to environment. Once you eat Nabeyaki Udon used Haruyutaka, you will not switch to other brand.
ーAbout planting Shimokawa wheat in late fall

Wheat grown in Shimokawa is planted in field late fall. This fuyumaki planting method takes advantage of sprouting as soon as snow melts. As plenty of days are used to grow till harvest, it increases amount of harvest as a result.
Although winter in Shimokawa is very harsh, fuyumaki planting is ideal for the area with plenty of snow but not freezing ground. It is not common in eastern Hokkaido, it is rather seen in the region such as Ebetsu, Sorachi and Kamikawa where ideal condition is existing for Haruyutaka.

ーHruyutaka and Harukirari

In Shimokawa spring planting wheat like Haruyutaka and Harukirari is planted in fall instead. These two kinds are rich in protein and starch that produce prominent character of smooth and fluffy texture on Tenobe Udon, hand stretched noodles. It is not easily snapped when is expanded. These are most suitable wheat to make Tenobe Udon.
In general Haruyutaka is susceptible to disease, it is called dream-like wheat because it is extremely difficult to grow.
Only 800ha is planted this wheat throughout Hokkaido, Shimokawa accounts 150ha among them.
It is safe to say this is a miracle that dream-like Haruyutaka which has scarcity value is grown here and it becomes Tenobe Udon. It is one the great advantages Haruyutaka has.

ーAbout Nabeyaki Udon in shimokawa

When you look Tenobe Udon with an electron microscope, surface of noodle is different from Teuchi Udon.
When it is dipped into soup, source stays with noodle evenly, you can feel smooth biting because gluten runs in one fixed direction. It does not get well done even if you over cooked. Egg, shitake mushrooms and green onion are best additional toppings if you like.
I have been eating Nabeyaki Udon since I was a student, nothing can beat rich flaverd Tenobe Unon cooked in Nabeyaki Udon.

Sato talks about Nabeyaki Udon

Tenobe Udon is ultimate completion of professional workmanship. It has particular chewiness and smooth biting. Wider noodle takes soup into its body and gets so tasty when it is served as Nabeyaki
ーHow to make Tenobe Udon

It takes more than 30 hours to be completed with careful handling meantime In the process of making noodles, they are laid quietly and let it mature.
At final stage of the process let it dry natural way for two days. On morning of third day noodles are cut carefully.
Temperature, weather and seasonal condition will affect its quality, it requires fine adjustment at individual factory.
It is literally a fruit of professional workmanship.

ーCharacter of Tenobe Udon

Tenobe Udon receives high evaluation since it offers smooth biting, nice chewiness with fine finishing process.
However during summer gluten becomes over fermented, noodles loose its stable condition. Colder season like fall and winter gives ideal condition to make noodles, winter is the best season to produce noodles with ultimate taste.

ーAbout Nabeyaki Udon

If you make Nabeyaki Udon with raw Tenobe Udon noodles, chewiness takes advantage of its character. It does not
get gooey and soup seeps into noodles. It keeps chewy biting in noodles. I can talk proudly of eating Nabeyaki Udon in cold winter in Shimokawa. I wish many consumers will eat more Tenobe Udon as much as they can.

Restaurant Minami talks about Nabeyaki Udon

Tenobe noodle has unique chewiness that gives sturdiness and holds back getting gooey when cooked. It tastes so different from machine made noodles when soup seeps into it.
ーHow have you started noodle making business

I was working as a restaurant chef in Kyoto. If you wanted to eat noodles at lunch time, all you can choose was udon noodle. Unod noodle is so popular and it is a part of culture in Kyoto. I got to like it naturally.
When I had a chance to visit Shimokawa sometime, It was a very good impression when I ate noodles, but I also learned so few places to serve Unon noodle. I decided to move in Shimokawa and open Udon noodle restaurant.

ーAbout Tenobe Udon

In summer Tenobe Udon gets droopy, however in winter it gives flavorful smell. While boiling in hot water, surface of noodles turn clear than ever. You will see noodles become sturdy and tighter when rinsing with cold water.
Nabeyaki Udon is used such noodles, it does not get gooey while cooking and increases bouncy biting taste, soup easily seeps into noodles.

ーAbout Nabeyaki Udon

It is one of my favorite meals that my father used to make it for me when I was a student. Most people at home use dried or frozen noodles which is less expensive, it turns droopy and gooey when over cooked. It is disappointing.
We serve Nabeyaki Udon using Tenobe noodles made out of wheat grown here locally. Once you tastes it you can tell big difference from machine made noodles. I am sure all generations, doesn’t matter men or women, will get crazy to Nabeyaki Udon. Toppings are nothing special but I try to pick locally grown items if possible.

ーNoodle highway

Using this project, the noodle highway between Shimokawa and Horokanai, we try to get Shimokawa noodles as popular as Soba noodles of Horokanai. It is our high hope that Ramen noodles of Kamikawa and Black Soba noodles of Otoineppu become well-known all over in Hokkaido near future, we can use it as revitalizing tools for local communities. It is so fun if all tourists visiting northern Hokkaido eat only noodles wherever they go.

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