If there are any noodles from Aichi, Japan, miso nikomi udon and kishimen (flat noodles) are famous, but curry udon such as “Toyohashi curry udon” is also one of the local gourmet foods. Flat dried noodles are easy to stick to, and once they stick together, they will become uneven and it is difficult to boil them well. The curry-nikomi udon I was given as a gift the other day is made with the special shape of the noodles, which is hard to stick to, and was registered as a utility model by the company called Kintobi Shiga, whose head office is in Gamagori (Japanese Utility model registration No. 3231972).
There seems to be miso nikomi udon in the same series, so I’d like to try it next time. (Marron)