You may have heard of Udon but do you know Himokawa udon ひもかわうどん? A over 100 year old traditional wide noodle made in Kiryu, Gunma Prefecture, simply from local water salt and flour. So what makes this udon so different from the udon you might know ? Well it’s the width, the size varies by shop but some can be up to 10cm wide ! They have a pleasantly chewy texture and are a perfect filling meal. There is a established restaurant of over 120 years in Kiryu called Fujiya Honten and himokawa is their specialty. The 6th generation Tokyo trained chef Mr Masayaki Fujikake serves up their noodles made from local flour. Apparently they have been doing this for over 70 years. The noodles made here are around 4cm wide but very long at around 60cm. In the restaurant you can choose how you would like your noodles either in a hot broth (kakeudon) as a tsukemen type dipping noodle, perfect for cold winter days or with a tsuyu dipping sauce and various condiments. They also sell them packaged to go and enjoy at home and I was so lucky to be sent some to try by my friend in Japan.
My friend showed me a kitsune style udon dish she had at the restaurant so I decided to make that. As there is enough noodles in the pack for two people I split the noodles into two meals.
To make the kitsune style I made a cold water kombu shiitake dashi by leaving kombu and shiitake in water over night, I also like to add a few pieces of Yuzu rind.
Then I made a simple broth using the dashi and just added mirin and tamari. I sliced up some aburaage ( the reason this is called kitsune udon, you can read more about this by just searching kitsune udon) and simmered this in the broth to soak up the flavour. I also decided to steam some Japanese negi. I cooked half the himokawa udon in hot water for around 6 mins and then drained them and placed them in cold water so as the noodles wouldn’t get too soggy.
To serve I just simply added the noodles to the broth and dropped in some steamed negi and to garnish I added some really tasty shungiku (Japanese chrysanthemum greens) and Kintsai ( celery leaf stems similar to mitsuba) I didn’t cook these as they would easily steam in the hot dashi broth.
The noodles were slightly chewy and were really flavourful. I felt like I was transported straight back to Japan with this meal and felt so grateful to have been sent these special noodles.
One of the other meals Fujiya Honton have on their menu is a tsukemen style curry soup himokawa. Tsukemen is where you have a soup on the side and you dip the noodles into the soup rather than having them in the soup already. As I still had the other half of the noodles left I decided to make this as well.
A piping hot curry soup that I added a few extra vegetables to like daikon, negi and carrot. I also added some side condiments of oroshi daikon (grated daikon), toasted golden sesame seeds and chopped green onion.
Thank you to my friend Masami for sending me this delicious taste of Japan .