Tokushima Handa Tenobe Udon 德島半田手延烏冬

半田手延うどん

夏は冷やしうどん、冬は温かいうどんの他、コシがあるので鍋にもぴったり！もちもちの食感が楽しめます。冬は、ゆでたものをそのまま湯の中から箸ですくい、めんつゆで食べるのも格別です。

沸騰した湯の中にぱらぱらと投入して、ふきあがったらよく箸でほぐし、12分ぐらい沸騰させます。お好みの硬さにゆで上がったら手早く冷水をそそいでざるに上げます。常温での保管となりますが、湿気を避け、涼しい場所での保管をお願い致します。 

Tenobe Udon is a traditional style of udon noodle making that originated in Japan. "Tenobe" translates to "hand-kneaded" or "hand-stretched," reflecting the unique technique used to prepare the udon noodles. Unlike machine-made udon noodles, which are commonly found in stores, tenobe udon noodles are handmade by skilled artisans.

Tenobe udon noodles are prized for their chewy texture and rustic appearance, with slight variations in thickness and shape due to the handcrafted nature of the process. They are typically served in hot broth or chilled with a dipping sauce, along with various toppings such as green onions, tempura, kamaboko, and sliced fish cake.

After boiling the noodles in plenty of hot water, drain them in a colander, rinse them under running water, drain them, then it's ready to use.

在日本，手延烏冬常見於拉麵店和烏冬店，並且被認為是一種受歡迎的傳統美食。無論是作為湯烏冬還是炒烏冬，手延烏冬都以其獨特的口感和美味的風味而受到人們的喜愛。

手延烏冬通常比機器製作的麵條更粗，並且具有更多的彈性和嚼勁。它可以用於各種料理，例如湯烏冬、炒烏冬或涼拌烏冬，因為它的質地使其能夠輕鬆地吸收和保持調味料的風味。