In the Kansai region, shippou noodles with thickened sauce were called anpei, and tamago toji were called keiran. Kamaage is boiled udon noodles placed directly into a bowl of hot water, and when eaten by a large group, it is called hikizuri, zuriage, senbonzuki, tarai, and other names depending on the region. Odamaki is chawanmushi with udon noodles added, and uses a slightly thicker egg soup. *Some of the terminology that mentions "kamaage" is listed below. Source | Heibonsha World Encyclopedia 2nd Edition | Information |
…関西では,しっぽくのあんかけを〈あんぺい〉,玉子とじを〈けいらん〉と呼んだ。かま揚げは,ゆでたうどんをそのまま湯を張った器に移したもので,これをおおぜいで囲んで食べる場合は,地方によって〈ひきずり〉〈ずりあげ〉〈千本づき〉〈たらい〉などと名称が異なる。小田巻(おだまき)は茶わん蒸しの具にうどんを加えたもので,やや濃いめの味の卵汁を使う。… ※「かま揚げ」について言及している用語解説の一部を掲載しています。 出典|株式会社平凡社世界大百科事典 第2版について | 情報 |
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