Miso Nikomi Udon

Miso nikomi udon is udon simmered hard in a rich bean miso broth. It is served straight in a clay pot so you can enjoy it piping hot to the last bite. The noodles are firm and do not fall apart even when simmered, a hallmark of this dish, and it was already enjoyed in eateries back in the Meiji era as the royal road of Nagoya udon.

Highlights

- A deep, dark broth created by soybean based bean miso - The deliberately firm noodles keep their core even after simmering, a distinctive chew - Chicken, egg, scallion, and other ingredients meld with the richness of the miso

Seasonal Enjoyment

In the harsh cold of winter, the steam from the clay pot and the aroma of miso warm the heart. In summer, savoring it piping hot in an air conditioned shop while breaking a sweat has its own charm. Year round, it supports the Nagoya table as a standard.

Access and Basics

- Area: widely enjoyed at long established udon shops across Nagoya - Famous shops are also dotted around Sakae and Nagoya Station - Simmering takes time, so wait at a relaxed pace for it to arrive

A Little Advice

Locals use the pot lid as a small plate. Break the egg and stir it into the broth to add a mellow smoothness you can enjoy to the end.