flat udon noodles; kishimen
A type of flat, wide udon noodle, a specialty of the Nagoya area. Often served in a hot broth or with dipping sauce.
When I go to Nagoya, I want to try kishimen.
Kishimen are noodles that are flatter than udon.
Udon are thick, round wheat noodles, while kishimen are flat and wide.
Kishimen is a regional specialty of Nagoya, often served in a soy-based broth.
Usually written in kana; the kanji forms きし麺, 棊子麺, and 碁子麺 are rare.
Mixed kanji-kana spelling; rarely used.
Obscure kanji spelling; not commonly encountered.
Obscure kanji spelling; not commonly encountered.
The origin of the name is uncertain. One theory suggests it comes from 'kiji-men' (pheasant noodles), but the exact derivation is unclear.