【山形県】【ひっぱりソーメン】鯖缶納豆ソーメン　​[Yamagata Prefecture] [Hippari Somen Noodles] Canned Mackerel Natto Somen

【山形県】【ひっぱりソーメン】鯖缶納豆ソーメン　​[Yamagata Prefecture] [Hippari Somen Noodles] Canned Mackerel Natto Somen

山形県内陸部、特に村山地方で「うどん」を食べる場合は
この「鯖缶納豆」のタレを使います。

食べ方の一つで、茹で上げたうどんを釜や鍋からすくい上げて、そのまま納豆やサバ缶などで作ったタレを絡めて食べるスタイル
命名「ひっぱりうどん」

「ひっぱり」の語源は、釜からうどんを引っ張る、納豆の糸をひくからなど諸説ありあります。

「ひきずり」「ひっぱりあげ」「つっぱり」うどんとも、言われますが、一般的には「ひっぱりうどん」

レシピは地方・各家庭によって独自に進化
うどんを冷たくしたり、ソーメンに変えたりアレンジはさまざまです。
「TV：ケンミンショー」など、テレビでも紹介された山形県内陸部の郷土料理。

さば缶の塩気と納豆のバランスが絶妙でかなりハマる美味しさ！
是非お試しください。

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​When eating “Udon noodles” in the inland area of Yamagata Prefecture, especially in the Murayama region
​Use this “Canned mackerel and fermented soybeans” sauce.

​One way to eat it is to scoop up the boiled udon from the pot or pot and eat it as it is with the sauce made with natto, canned mackerel, etc.
​Naming “Hippari Udon”

​There are various theories about the origin of the word “pluck” such as pulling the udon from the pot or making the strings from the natto.

​It is also called “twitch” “Hippari age” or “taut” Udon, but generally speaking, “Hippari Udon”

​Recipes have evolved independently in each region and home
​There are various arrangements such as cooling Udon or changing to Somen.
​It is a local dish of the inland area of Yamagata Prefecture that was introduced on TV such as “TV: Kenminshaw”.

​The balance of the saltiness of the canned mackerel and the natto is exquisite and it has a delicious taste that you will get hooked on!
​Please try it.

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