Gunmanōdon 群馬のうどん
| Prefecture | Gunma (群馬県) |
|---|---|
| Region | Kanto |
| Japanese name | 群馬のうどん（ぐんまのうどん） |
| Reading | Gunmanōdon |
| Home area | All within the province. |
| Main ingredients | (Stretch flour) |
History and Origins
The eating culture is rooted in horse racing, and is known as the "Ni." It is a pleasure to be born with a rich variety of unique silks, with different climates and colors in each region, and to be able to enjoy the presence of the Gunma Prefecture people as well as the presence of swarming horses from outside the state. A characteristic of them is the Sugishi City's "Strolling," the "Change" of the Hotel Forest City, and the "Suizawa" of Shinkawa City. The stringing is very wide, and some stores are more than 10 centimeters wide. The chrysanthemum in the museum forest is a point where we use the "100-year-old wheat" wheat in the lily forest. On the other hand, it is said that Hanzawa-kun, along with the praise of Akita's rice garden, or Toshigawa's garden, is the Japanese Japan Japan. It's a product with a tinknife and a strong sense of food.
When It Is Eaten
Although uzu can be eaten easily in each home, they have become familiar with thimbles, thongs, meadows, and water wells all over the place. Not only is it easy to get in a souvenir shop, but there are also a lot of gifts in a makeup box, and many people give gifts to a middle or old age. Also, at the ninth national summit in 2019, the menu used the lily wheat from the citrus forest was used in Gampuri. The house forest was the start of spreading across the country.
How It Is Eaten
In addition to the wide stringing of the city of Tohoku, there are other dishes that are boiled with soy sauce based on soy sauce. What other items are available for curry and can be enjoyed in a variety of ways. To enjoy the rice and rice, the rice Hanzawa rice is often provided essentially without food and eaten with simple food. In the meantime, the silk from the museum forest is known as a masterpiece, where you can taste the beauty of the garden.
Recipe — Serves 4
Ingredients
- 400 g wheat flour (百年小麦)
- 180 ml water
- 18 g salt
- dusting flour (コーンスターチまたは百年小麦), to taste
- 薬味 お好みの量 (shredded nori)
- 市販のめんつゆ お好みの量 (つけつゆ用に水で希釈)
Method
- Put salt in the flour and quickly mix the whole thing yellow and mix well until it becomes a grain of poloporo.
- If a small grain of popolo is formed, it will be gathered up in front of you and packed into one mass.
- I'm going to stick until I'm about two centimeters thick in a poly bag. I fold the fabric and I bend again about three times.
- Keep it dry, and I'll be able to sleep for 30 minutes and 3 hours.
- I'll put a congealed piece of cloth inside, put it in a plastic bag, and sleep overnight.
- Press the dough into a circle with your palm. If you roll the dough around the rice stick and press it to both ends from the center, it will spread out and then turn around again. I like to fold when I'm about three millimeters thick.
- When you fold the dough in a fold, you cut it in the same width as the thickness.
- Put the noodles in boiling water, boil the fire, boil it down for about ten minutes, and put it in the running water.
- The sink is washed, the sink is poured on the bowl.
- The flavors are prepared to be carved, fried, boiled, or chopped, and so on.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.