きしめん

Etymology 1
Likely a borrowing from early or, or possibly from late , imported by Japanese Zen monks who had traveled to China to study. Mentioned in the 貞丈雑記 (Teijō Zakki), a work of historical research written by (Ise Sadatake) during the years 1763-1784.

These were apparently called go-stone dough from the way the dough is punched into shapes resembling the stones used to play.

Noun

 * 1)  a kind of disc-shaped food similar to a dumpling
 * Made by kneading wheat flour into a dough, stretching it out into a long flat strip, and then using the end of a piece of bamboo to punch out disc-shaped dumplings. Boiled and then served sprinkled with nutty-tasting.

Etymology 2
. The more likely theories include the following:


 * This style of flat udon noodle was developed in the region, leading to one theory that Kishū men (“Kishū noodles”) contracted over time into kishimen.
 * This style of noodle was also sometimes served topped with ground, leading to another theory that kishimen might have been a dialectal or corrupted variant of kiji men (“pheasant noodles”).
 * Lastly, this term might have developed from the kishimen dumpling, by not punching out the dumpling shapes and simply cutting the flat strip of dough into noodles instead.

Noun

 * 1) a style of flat udon noodle particularly popular in Aichi prefecture

Usage notes
Although kanji spellings exist, this term is most commonly written in hiragana.

Synonyms

 * : flat-pounded udon