| Yamagata home cooking in winter
Period winter, in the inland region of Yamagata, the cold weather and deep snow during the winter months I can't go out there. To eat we eat together effective preservation of noodles and canned is born. (, Birthplace unknown)
Easy to eat eat cooked udon （ mainly noodles ） scoop from pan, still made such as natto or canned mackerel in sauce. （ cut corners? ）
'Pulling' of meaning from the pot udon pulls, etc from the grind of natto. Depending on local ひきずり udon "could pull udon ' ' share-out udon", and is known.
Also many Yamagata residents of somen in summer also natto, canned mackerel many uses.
| Pulled noodle recipes
■ basic equipment ■
-Natto (1 Pack about 2 people)
And chopped green onions (about to natto)
And soy sauce (more than the usual Lina somewhat more on)
And bonito flakes (about 1 bag with 2 people)
And ■ a happy jig ■
And like fried eggs (about one in two)
Luxury up canned mackerel (1 can approximately by 2 people)
Canned tuna (one can about two) of luxury up
Gang or shichimi
■ children's equipment ■
In large pot boil water rich, 7-8 minutes to boil the noodles. Intact pots for each to a dinner table. Put the choice of pulling out of the Pan and eat!
Not a rule that you have it to be a. Breakfast, a choice.
|The name||Dried Udon noodles|
|Raw material name||Flour-milling starch, salt, wheat protein, egg whites
（ manufactured products containing eggs and Yam and Soba on the same production line)
|Content amount||540 g
(90 G x 3 bunch) × 2 bag
|Shelf life expiration date||Date of manufacture 1 year|
|Boiling time||Approximately 7-8 minutes|
|Manufacturers||Sakai noodle company
Yamagata-shi Midori-Cho 4-22 -11
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|720ml x1||about 1,500g||2,400JPY||Impossible||3,700JPY|
|1800ml x1||about 3,350g||4,500JPY||Impossible||7,000JPY|
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