Umen has long been loved in the area around Shiroishi City in the southern part of Miyagi Prefecture. Although it looks similar to somen noodles, there are many differences in the ingredients, preparation method, and flavor.

Let's explore the characteristics and history of Shiraishi udon.

Characteristics of Shiraishi U-men

Shiraishi umen is similar to regular somen noodles, but there are many differences. Somen noodles are coated with oil to help the noodles stick together and to prevent them from drying out, but umen noodles are made without oil, using only flour, salt, and water. No preservatives or additives are used, so it is a food that you can eat with peace of mind.

The shape is also slightly different from somen noodles, being shorter at 9cm. The soup does not splash out as much and it goes down smoothly. It is also about 0.3mm thicker than somen noodles, so it does not stretch easily and you can feel the wheat flavor more.

Umen is written in kanji as "warm noodles," but like somen, it can also be eaten chilled, making it a delicious dish to enjoy all year round. Dried noodles are convenient and can be eaten whenever you want, making them popular with locals. They are short, making them easy to boil in a small pot, and are used in a variety of dishes.

How to make and enjoy Shiraishi umen

Shiraishi umen is made with simple ingredients such as flour, salt, and water. The dough is mixed and kneaded, then rolled out to the desired thickness and cut out. The noodles are then hung on a stick to dry and cut to 9cm lengths to complete the dish. The manufacturing method, which is made by hand by each craftsman without the use of machines, has been handed down through the generations.

Dried noodles are sensitive to moisture, so they are stored at room temperature, away from direct sunlight, and in a dry place. Each bundle is wrapped in paper to remove moisture.

When eating umen, boil them in plenty of water for about 3 minutes, then drain them in a colander and rinse with cold water to remove the slime, then drain thoroughly. Umen has no particular flavor, so it goes well with soy sauce-based soups, as well as sesame sauce and walnut sauce.

By the way, Shiraishi umen is also used in "Okuzukake," a dish eaten during the equinox and Obon festivals mainly in southern Miyagi Prefecture. Okuzukake is a local dish made by simmering vegetables, tofu, fried tofu, and soybean gluten in shiitake mushroom soup, adding Shiraishi umen, and thickening the soup with kuzu starch or potato starch. In addition to eating it the traditional way, it is also enjoyed in other ways, such as chilling it and using it in salads, or stir-frying it like yakisoba.

The History of Shiroishi Umen

Shiroishi umen was born in the early Edo period, about 400 years ago. It began when Suzuki Asaemon, who lived in the area around Shiroishi Castle, was worried about his father, who had to fast for days due to stomach problems, and made oil-free noodles that were gentle on the stomach after hearing about them from a traveling monk. It is also said that the noodles were made shorter to make them easier to eat.

After eating the warm noodles, his father's condition improved. Upon hearing this story, Katakura Kojuro, the lord of Shiroishi Castle, named the noodles "Umen" (warm noodles) out of his warm and compassionate feelings for Asaemon's father. In honor of this event, Asaemon was allowed to use the name "Ajiemon."

There is another story behind the origin of Shiroishi umen. It is said that umen was originally called "onmen." When Katakura Kojuro ate the noodles presented by Asaemon, he kept saying "delicious, delicious," and named them onmen (warm noodles).

However, Suzuki Asaemon was so happy that by the time he got home he had forgotten the name. He then remembered that Katakura Kojuro had said "Delicious." After thinking hard, he came up with "Delicious noodles..., uuh, delicious noodles..., u-men!", and that's how the dish came to be called "u-men."

Such udon noodles were also desired by neighboring areas, and they began to be produced and sold. The clean water flowing through the Shiroishi River, the warm climate, and the dry, clear air were all ideal for making noodles, and so they became established as a specialty product of Shiroishi. It is said that udon noodles made using traditional methods that do not use oil spread to Inagawa Town in Akita Prefecture, where they became Inaniwa udon.

Umen, which has been popular in Shiroishi City, Miyagi Prefecture for over 400 years, is also designated as a production area by the National Dried Noodle Cooperative Association. In addition, in Shiroishi City, the 7th of every month is designated as "Shiroishi Umen Day" according to the "Oshu Shiroishi Umen Promotion Ordinance."

There is also a "Shiraishi Umen Exercise" that is popular at daycare centers, kindergartens, and events in the city. The Shiroishi Chamber of Commerce and Industry is working on a project to make the "Shiraishi Sanpaku" (warm noodles, washi paper, and kudzu) a new local brand, and is developing products and disseminating information.

Miyagi Tourism Information and Access

Shiroishi City, where you can eat umen, is the gateway to Miyagi Zao. There are various tourist spots such as Shiroishi Castle, Zaimokuiwa Park, and Hekigyokukei, and it is also famous as a cherry blossom viewing spot. At Shiroishi Castle, the symbol of Shiroishi City, you can try on armor. Shiroishi Castle is the only real castle where you can try on armor. It is a popular tourist spot for both children and adults.

Shiroishi City, where you can enjoy both gourmet food and sightseeing, is about two hours by Shinkansen from Tokyo. It takes about one hour to get to Sendai Airport from New Chitose Airport, Chubu Centrair International Airport, and Kansai International Airport. There are two ways to get from Sendai Airport to Shiroishi Station: by Shinkansen or car, which takes about one hour.

Shiroishi City is located halfway between Sendai City, Fukushima City, and Yamagata City, so it is easily accessible and has a well-developed transportation network. We also recommend taking a leisurely drive to Miyagi. Please try to find the best way to get there.

Location of Shiroishi City, Miyagi Prefecture

summary

Shiraishi umen is made without oil, using only flour, salt, and water. It is gentle on the stomach and easy to eat, making it popular with many people of all ages, from children to the elderly.

Shiraishi umen, which has no particular flavor and is easy to prepare, is served at a variety of restaurants. There are also unique dishes such as umen topped with plenty of meat miso and a umen version of Hiroshima-style okonomiyaki.

If you visit Miyagi, be sure to try Shiroishi umen.

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