🍜 Ise udon
In the Ise food culture, people used to make thick udon noodles without the time and effort to stretch them, and eat them with miso dashi (miso paste). In the Edo period (1603-1867), when Ise visits became popular, restaurants began to serve noodles that had been continuously boiled and were ready to eat after being dipped in miso dama (miso paste) so that they could be eaten at any time by visitors to the Ise Shrine. Kokichi Mikimoto of Mikimoto Pearl had an udon store at his home, and from the fact that the hand-salted plates used at the store have been left behind, it is said that people took a small portion of the udon at that time. It was not long ago, around the beginning of the 1960s, a famous lyricist who had eaten "Ise udon" spoke on the radio, "Ise udon is a rare type of udon from Ise, so it should be called Ise udon. In 1972, the Ise City Noodle and Restaurant Association decided on a unified name and listed it on the menu list for its members. Thus, it is a typical example of a local dish that is old in the way it is eaten, but new in name.