Kishimen (Japanese noodles) - Kishimen

Japanese: きしめん(棊子麵) - きしめん

A type of udon. It is also written as gokomen. In the past, wheat flour was kneaded and rolled thinly, cut into the shape of go stones with the end of a thin bamboo tube, boiled, and eaten sprinkled with soybean flour or simmered in soup. The agricultural book Qi Min Yaoshu (first half of the 6th century) from northern China describes the shape of "Kishimen" as being cut into a "fangqi" (checkerboard pattern), but by the early 12th century, as the word "gyokukizi" appears, the shape had changed from square to circular, and this technique was introduced to Japan. This can be seen in the Teikin Orai and other texts, and it is said that in Kaida village in Shinano and in Satsuma, kishimen of this shape were made from buckwheat flour.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

うどんの一種。碁子麵とも書く。昔は小麦粉を練って薄くのし，細い竹筒の先で碁石の形に抜き取り，これをゆでて，きな粉を掛けるか，汁で煮て食べた。中国華北の農書《斉民要術》(6世紀前半)にある〈棊子麵〉の形は，〈方棊〉(碁盤の目)に切るとあるが，12世紀初葉には〈玉棊子〉の語が見えるように，方形から円形に変わり，その手法が日本に伝えられた。《庭訓往来》などに見られるのがそれで，信濃の開田村や薩摩では，そば粉でこの形の棊子麵を作ったという。

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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