伊勢うどん,from Makiko and Hironobu San

Big love this one!!!
Specially shaped,flat but wide 伊勢うどんthat I have never seen,and it tastes so good,not only the lovely texture of udon itself,but also the stock is perfect seasoning,I followed Makiko and Hironobu San's instruction and put yamaimo とろろ and egg yolk on top,then sprinkle あおさ on top,

(also from them),it turned out to be the kind of noodle I like most,simply the taste of tradition Japan.So good I have to save another packet for special occasion!So big thanks for these amazing gifts,I love the sweet treats too,these makes me feel like still in Japan even though I am back home!I st

still have a few bottles of goodies I haven't try yet,I will soon!

美味しそう〜ﾟ+.(･∀･)ﾟ+.ﾟ
パーフェクトです！
伊勢うどんは一般的な日本のうどんとは少し違って、三重県伊勢地方の独特の文化です。
太くて柔らかい麺と、濃い色の麺つゆが特徴。
とろろ、卵黄、あおさのコンビネーションは色も味も楽しいね。
我が家も近々同じのを作って投稿しま〜す( ´ ▽ ` )ﾉ

最高に美味しそうです😀このつゆは「たまり」をベースに甘く仕上げてあるものです。見た目ほど辛くなかったでしょ。とろろにあおさ、卵がのせられたら、もう最高の伊勢うどんですね。この麺はお店によっては一時間以上茹でて仕上げるところもあるんですよ。有名な料理研究家が、うどんのお粥と言っていました！

Thank you Makiko San,I learned something new,I am so interested in Japanese food culture,love to see it how it varies in different regions too.I notice the dark colour of the stock and soft texture of udon,it's really special,with simple topping of yamaimo and aosa seaweed,I could eat this everyday!

I did a little research on 伊勢 udon,I know there are other ways serving it too,next time I will try something different.You made one similar?I have to see your authentic one!

Thank you Hironobu San!I see,it's made from tamari soy sauce,no wonder the colour is deep with a nice deep flavour without overpowering,it's the perfect balance with the udon!Really appreciate all the information with this,I learned important food culture from 三重，I always love the stories behind foo

food!

It's simply divine! 😋👍✨
I also cooked it few days ago.but yours more look tasty than mine😊
It's curious noodle,right? There is famous shrine called 伊勢神宮 in Makiko san's hometown Mie. In the past,Many believers from all over the country visited to there for worship on foot.伊勢うどん was made for heal th

their tired body(it's very easy of digestion like congee)I heard It's origin of 伊勢うどん.That's why this うどん softer than other うどん. 伊勢 is spiritual places associated with myth.Let's go to Mie together sometime, and meet up with great couple again😊👆

I have to agree too,this udon is out of this world!It's so special and new for me,love the shape of the udon and the soup base is characteristically dark,and seasoning is spot on too,I couldn't help drinking up everything!Thanks for the information,I am clearer on the background of it.Hironobu San a

also explained to me that this is cooked for one hour to become congee like,how fascinating!Seems like this part of Japan is the spiritual place,I can't wait to visit伊勢神宮(bridge look magnificent!)
No way,I know you made tasty looking one,you always do!

Yep! Let's make Mie trip😊
Beautiful shrine and great SD couple waiting for you to come✨