Oyama Mugikiri

Oyama Mugikiri made from carefully selected wheat flour that lets you savor the unique texture and smooth throat feel of “mugikiri” which is the authentic Shonai specialty udon!

Mugikiri originated in Tsuruoka City, Yamagata Prefecture during the Meiji era. When festivals or celebrations occurred in farm households, homemade wheat or buckwheat flour was used to make udon or soba noodles. These were placed in shallow wooden boxes called “sone” and served as a special treat.

The name “mugikiri” likely comes from the process of “kneading wheat flour, rolling it out, and cutting it with a knife.”
It was enjoyed either chilled on a “sone” to savor the noodles' pure flavor with dipping sauce, or warm for a delicious meal.
With its firm bite and simple flavor, it's so popular locally that people eat Mugikiri instead of soba noodles for New Year's Eve.

Content: 400g (suitable for 3-4 portions)

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How to Cook “Mugikiri”

1. Use at least 1 liter of boiling water per 100g of noodles. Add the noodles in a single layer to the boiling water, gently stirring to separate them. The key to delicious cooking is using a large pot with plenty of water.

2. Boil for about 7-8 minutes, maintaining a vigorous boil where the noodles rotate freely. Be sure to monitor the cooking progress by tasting a small sample periodically.

3. Once cooked, drain in a colander and rinse thoroughly under cold water to remove the slime. Drain well. Serve cold as “wheat noodles” (mugikiri) as is, or if serving warm, briefly pass the noodles through boiling water and pour warm broth over them.