In olden days, people didn’t eat animal meat, so the islanders grew soybeans here and there as an important source of protein, and they used them as an ingredient in udon noodles.
They even prepare the soup stock from soybeans and eat them as condiments. It has become a typical local food of Etajima, as we can find our ancestors’ wisdom in this food.
The noodles used to be kneaded by hand on the occasions of memorial ceremonies for the deceased and special events.
Today the food is served at restaurants in the city, so local people, tourists and cyclists can easily enjoy it as a local taste.