Godan no Bu (後段乃部)
The title literally means "later food": Savory foods that would be eaten after the main meal with rice, usually indicating pasta or similarly starchy foods. In this case, they appear to be noodles, savory mochi, and other products made from dough. Although udon are specifically described, it is intriguing that sômen are only described in variation, either because basic sômen were well enough known, or it was a generic enough term for long, thin noodles that there was no "basic" recipe. Though typically long, it was common to cut them, making them easier to consume.
The verbs "to beat" and "to knead" are both used in the recipes; kneading appears to refer to a more gentle motion, whereas beating would seem to indicate a more violent method. The best suggestion is to look up various videos of handmade noodles to understand how they are made. It is important to understand that flour will react differently, after being worked for a long period of time, and understanding what the dough and noodles should feel like is an important part of the process. Alternatively, many of these noodles can still be found today. Modern cooks may also benefit from the fact that excess noodles or dough may often be frozen or kept refrigerated for later use, a luxury not available in the Edo period.
Other recipes in this section include keiran, which are little "eggs" of flour and brown sugar, and dango, which are commonly found at festivals, today, served on skewers. Kinton appears to refer to an orange-colored dumpling, though it could refer to something more noodle-like, given the description of suiton, just above it, but readers can make their own assumptions based on the recipes given. Finally, satsuni would almost appear out of place, and it is curious it is not found in chapter 12. It looks almost like a recipe for an early version of oden, a popular festival food served at temples, shrines, and, today, at most convenience stores as a quick bite.
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