山形のひっぱりうどん #shorts

山形のひっぱりうどん #shorts

Split, small, medium, and large grains. In Yamagata, large grains are the mainstream. This will be the key ingredient this time, so let’s prepare plenty. Serve it in a bowl. Let’s use some sauce for a flavor twist. As for the canned mackerel, water-packed is the only choice. Serve it in a bowl. A raw egg would be a nice touch. How about some bonito flakes? Adding some aonori would be wonderful. As for green onions, make sure to prepare a generous amount. Grated yam significantly boosts udon consumption. As for the crucial udon, dried noodles are the best choice. Considering serving it straight from the pot, it’s better to cook them slightly firm. It’s bound to hit the spot. Time to dig in—mackerel, natto, and soy sauce. Lift the udon noodles. Has there ever been such a fun and delicious local dish before? As long as you have canned mackerel in water and natto, it’s up to the eater to decide what else to add. Indeed, Yamagata is delicious! Be sure to give it a try!

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山形は美味しい。　かつてこれほどまでに楽しくて美味しい郷土料理が存在したであろうか。

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