In the pioneering existence of Sanuki udon in Kansai "___ ___ ___ 0 ___ ___ 0 ___ ___ 0

Kagawa Prefecture is also known as "Udon prefecture"Sanuki is called" sacred place "of udon among othersVarious udon pilgrimagesAre gathered such as being planned. But,A pilgrimage event surrounding shops in Kansai area onlyThere are many people who like udon in Kansai, such as being done. Among them, I decided to go to the shop "Hakagure" which had garnered reputation as a popular Udon noodle store in the Kansai region and try to taste that udon.

◇ ◇ ◇ Umeda hanging ◇ ◇ ◇
http://www.hagakure.cc/index.html


The shops are located 7 to 10 minutes on foot from JR Osaka Station, Osaka Municipal Subway, Hankyu Electric Railway, Umeda Station of Hanshin Electric Railway Station etc. It will be fine as it will rain, as you will come to the underpass.


Menu listed in front of the shop. Because it is a shop located in the underground shopping center of an office building, we also have one dish and alcohol from the set menu.


Especially popular menu is posted in special frame.


As stories that it is a popular shop, footprints of interviews by TV programs etc. were left.


The inside of the shop is only a counter seat, and it is full of about 15 people. I visited this time at a time when I opened the store at 11 am, but it was the timing when the queue started to grow.


First of all I ordered "cold udon noodles" in order to enjoy the essence of udon.


Soon, a spicy delicious radish and chopped green onion, half cut into rice were brought. As the shopkeeper asked, "Do you know how to eat the first time a visitor?", So replied, "No, it is the first time." Then, "Yea, I will teach you how to teach you just to wait" and then returned to the other side of the kitchen.


Udon is brought to you, demonstration demonstration of how to make on the counter starts. Place the grated radish at right angles to the row of udon, and then topped with shredded green onion. At this stage, I will not touch my hands.


The positional relation of udon and radish, shredded green onion is like this. For vertical udon, topped with radish and chopped green onion left and right.


Next I will apply raw soy sauce. At this time, it is the best amount to make soy sauce "two round trip" on udon. We will do the final finishing with brilliant handling.


And finally it is finished with purging. In addition, this udon is a great harvest of "raw soy sauce". It is also possible to order huge stock for free at "hangers".


"When you eat, do not pick up only two noodles and lift it up to the height of the eyes!" It is a "manners" to taste the best condition of udon, but it is not pushy and teaches how to enjoy udon. A customer sitting in the back smiles while watching this sight.


Udon is somewhat narrow, and the angle when cutting with a kitchen knife is not so sharp type. The surface of the udon is just about half way between "Zurtsuru" and "Zarajira" and the strength of the noodles is not too strong too, it is not too weak, it is feeling that the whole balance is balanced. There are also some intense udon in the serious Sanuki udon as "amateur refusal", but the udon of "hangers" is built on "just goodness" that even beginners and udon lovers can accept I was given the impression that it is.


Specially madesoy sauceI feel a little sweetness with a strong taste. When eating, "When mixing udon, Akan! If you mix it, a null null comes out and your throat will get worse!" Advice also flies. As I actually told you to eat it, I certainly felt that the feeling of slippery was not lost to the end.


Shop owner always moves around and moves around. This customer is a tourist from Korea and also to customers abroad "Guyana Korea? Oke - soy sauce, two-time, half and do not mix. Do not mix!" How to eat even in English. It was not a feeling to forcefully never forcibly, but a figure that excitedly excited was impressive.


Three items of "Shippuku Sakakake", "Ebi-ni Ankake" and "Mushrooms Sakagake" are offered as a period-limited menu from December to March at the stagger. I decided to try to taste all three as it is tough.

Umeda Sakagure | Winter only menu
http://www.hagakure.cc/top/top_03.html


First of all I will have "Shippoku Sakakake". On the udon is a menu with a lot of ingredients such as chopped fried chicken, shiitake mushrooms, carrots, fried chicken, chicken thigh meat, sliced ​​bamboo rice.


In the last topping, sesame spilled.


Because it is a warm udon, there is nothing as strong as raw udon noodles, but a good crispy feeling. Sometimes it seems that the thickening is a little intense, it may be difficult to lift the udon, but on the contrary it often entangled with the noodles and it seasoned a little flavor of the soy sauce. It is a good accent to eat while mixing grated ginger.


This is "Shrimp Heaven Saka".


Prawns in a medium size ....


Tempura of shiitake mushrooms that was cut into pieces. Clothing is thin and crispy, but it's moderate thickness, which will not collapse even if it is immersed in a soup stock.


Tempura of eggplant is also included. Although it is deeply fried and hardly felt the greasiness, a moderately flavorful flavor will be added to the soup of Assasshi than "Shippuku Sakakake". Here also, grated ginger was a good accent.


And the end is "mushrooms".


Among the "Ankake" series, only this menu is a set of radish and rice dish.


Squeeze the dish and put down a piece. With the addition of Daisuke and Sashimi, the soup was also easy to eat easily.


Two kinds of mushrooms, shimeji and shiitake mushrooms. Ah, it has a firm mushroom flavor and ginger comes in, so my body got warm and warm while I was eating and sweat came out a little.


It is good to enjoy udon chewy with "raw soy sauce", but winter seasonal menu was udon which is perfect for winter that body gets soothing when eating on a cold day.