Okirikomi
Gently thickened broth and soft, tender noodles-a nutritious local soul food.
Okirikomi is a dish of wide noodles made with wheat, a Gunma specialty, simmered with seasonal vegetables and mushrooms such as carrots, green onions, daikon radish, shiitake mushrooms, potatoes, and taro. The fresh noodles are added to a broth infused with flavor from the various ingredients without being boiled first. The flour dusting the noodles dissolves into the broth, thickening it and giving the dish a warm, soft texture.
Seasonings vary widely by region and household, ranging from soy sauce or miso to a blend of both. Familiar throughout Gunma Prefecture, this local favorite is even sold at supermarkets and convenience stores.
The dish came to be called “okirikomi” or “okkirikomi” because the noodle dough is wrapped around a rolling pin or similar utensil and cut with a knife. Quick to prepare between daily chores and packed with nutrients, it is a soul food for the people of Gunma.
Highlights
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Wide wheat noodles simmered with seasonal vegetables and mushrooms such as carrots, green onions, daikon radish, shiitake mushrooms, potatoes, and taro.
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The fresh noodles are added directly to a broth infused with flavor from the various ingredients without being boiled first, allowing the flour dusting the noodles to dissolve and thicken the broth.
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Seasonings vary widely by region and household, including soy sauce, miso, and a blend of both.
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Sold at supermarkets and convenience stores throughout Gunma Prefecture.
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Called “okirikomi” or “okkirikomi” because the noodle dough is wrapped around a rolling pin or similar utensil and cut with a knife.
Photos
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Flat noodles infused with the flavor of the broth
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Sometimes served piping hot in an iron pot.
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Freshly made flat noodles added directly to the broth
Details
- Name in Japanese
- おきりこみ
- Main Region Where the Tradition Is Practiced
- Gunma Prefecture
- Main Ingredients
- Wheat flour and vegetables such as carrots, green onions, and shiitake mushrooms