🍜 Nigomi Udon

A local dish from the Tsukui area of Sagamihara City in which udon noodles are simmered directly in a vegetable soup. Even within a region, there are distinctive flavors depending on the area, such as miso flavor, soy sauce flavor, or both. The origin of the name “nigomi udon” is said to be because the soup becomes “cloudy (nigoru),” or it is said to be a corruption of “nikomi (stewed) udon.” Since the Tsukui region was unsuitable for rice cultivation, the cultivation of wheat and barley has been popular since ancient times, and udon noodles made from wheat flour have been eaten almost every day. Noodles were handmade in each household, and in the 1940s, when noodle machines were introduced, it is said that people would sometimes bring flour to local noodle factories to have the noodles made for them. Until around 1965, nigomi udon was frequently served as a regular home-cooked meal. However, in recent years, due to changes in eating habits, opportunities to eat it at home have decreased significantly. As a result of the efforts of the local Chamber of Commerce to preserve the traditional taste, it is now served at restaurants in the area.