# Uchikomi-jiru (Uchikomi Soup) ｜ Our Regional Cuisines

**Cuisine Name**: Uchikomi-jiru (Uchikomi Soup)

**Region**: Our Regional Cuisines

## Main Lore Areas
Throughout the Kagawa Prefecture

## Main Ingredients Used
Wheat flour, daikon, carrot, taro, fried tofu

## History, Origin, and Related Events
“Uchikomi soup” is a soup commonly made on cold winter days in rural areas. It’s a quick dish made by adding generous amounts of seasonal vegetables to a stock made from dried sardines and then incorporating noodles made simply from wheat flour and water, without adding salt. The noodles can be either thick or thin, adding an element of fun to the preparation. The name uchikomi (“to throw in”) is believed to come from the practice of directly adding the freshly made noodles into the soup without pre-boiling them.The warm and dry climate of Kagawa Prefecture is well-suited for wheat production, making wheat flour a common household ingredient. Additionally, the Seto Inland Sea, particularly around Ibuki Islandーknown for its “Ibuki dried sardines,” is abundant in Japanese anchovy, which is a key ingredient for broth. This has also contributed to making noodle dishes a staple in local cuisine.

## Opportunities and Times of Eating Habits
Traditionally enjoyed during cold winter evenings in rural areas, this dish, rich in seasonal vegetables, has always been a delight for families. Unlike special-occasion hand-made udon, uchikomi soup is a convenient everyday meal during winter.

## How to Eat
First, mix wheat flour and water in a bowl to make a simple dough and let it rest. While the dough is resting, prepare the daikon, carrots, and other ingredients. Add stock to a pot and simmer the ingredients. Roll and cut the dough while the ingredients are cooking. Once the soup starts boiling, add the noodles. Once the noodles are cooked, season with miso. Garnish with green onions at the end. The ingredients can vary according to what’s in season or personal preference; chicken, pork, and shiitake mushrooms can also be added. Some households may season with soy sauce as well.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)This soup continues to be a winter staple in rural homes with elderly residents. Uchikomi soup noodles are also sold at local farmers' markets when the season arrives. The recipe has been incorporated into school lunch menus and is taught at local nutritionist training schools, ensuring that the younger generations learn how to make it.

## Ingredients
- Wheat flour (medium strength): 300g
- Water: 160ml
- Daikon: 300g
- Carrots: 100g
- Burdock: 100g
- Taro: 150g
- Fried tofu: 1
- Green onions: just a little
- Miso: 100g
- Stock (dried sardines): 7 cups

## Recipe
1. 1. Quickly knead the wheat flour and water in a bowl to form a dough and let it rest.
2. 2. Cut the daikon, carrots, and fried tofu into strips. Shave the burdock thinly and cut the taro into bite-sized pieces. Slice the green onions into roughly 2cm lengths.
3. 3. Add the stock to a pot, followed by the daikon, carrots, taro, burdock, and fried tofu. Bring it to a simmer.
4. 4. Sprinkle some flour on a cutting board, roll out the dough with a rolling pin, and cut it into slightly thick noodles.
5. 5. Once the soup in Step 3 starts boiling, add the noodles from Step 4. Cook for 7–8 minutes, and when the noodles are done, season with miso.
6. 6. Finally, add the green onions. The dish is ready to serve.
7. 7.  You can also add chicken, pork, or fresh shiitake mushrooms.

## Provider Information
provider : Kagawa Prefecture Agriculture and Fisheries Management Division

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