Is it the thickest in Japan? I ate 'Tawaraya Udon' which contains only 2 thick udon noodles
Many people have eaten a lot of udon since they were little, saying, 'Saturday and Sunday lunch is udon!' There are various types of udon such as 'Kitsune udon', 'Tsukimi udon', 'Zaru udon', and ' Kamaage udon '. It is said that there is an edible shop ' Kyoto Kitano Tawaraya ' in Kyoto, so I actually ate what it was like.
Tawaraya --Kitano Hakubaicho / Udon | Tabelog
'Kyoto Kitano Tawaraya' is right in front of Kitano Tenmangu Shrine, which enshrines Sugawara no Michizane, who is known as the god of learning.
In front of the torii gate of Kitano Tenmangu along Imadegawa-dori ...
I found a signboard with a big 'Tawaraya' written on it.
Kyoto Kitano Tawaraya is just south of Imadegawa-dori from here.
That's why I sneaked into the store at once.
There are a lot of autographs on the wall inside the store.
There are tatami mat seats and table seats, but this time I was taken to the tatami mat seats.
The menu looks like this. In addition to the 'specialty Tawaraya udon', which is more than double the thickness of regular udon, there are also regular udon and rice bowls.
This time I ordered a set of 'Tawaraya Udon' and Kinugasadon. In addition to tawaraya udon and kinugasadon, the set comes with cold tofu, pickles, and condiment soil ginger to put in udon. Kinugasadon is a local bowl of Kyoto that is made by binding sweet and spicy fried tofu and Kujo green onions with eggs and putting them on rice.
This is tawaraya udon. It features very thick noodles, and it looks like udon is in a very small bowl ...
When you put disposable chopsticks in a bowl, it's about this size. Isn't udon thicker than the thickest part of disposable chopsticks before breaking? That's about it.
Originally, it was said that it contained only one noodle because it was called 'one udon', but now it has two noodles. Each noodle is about 50 cm long.
That's why it's pakuri. The noodles have a good aroma of wheat flour and have a very chewy texture. It's not too hard, but the noodles are too thick to be eaten by slurping, so it's a good idea to chew about 3 or 4 cm and eat it. Tawaraya udon soup stock is made from dried bonito flakes and kelp, and although it is salty, it has a very good and elegant flavor.
It's a little heavy when lifted with chopsticks.
Soy sauce, Japanese pepper, and shichimi pepper are placed on the table from the front, so you can use them to change the taste.
So, when I tried using Shichimi pepper, Sansho was very effective and the flavor changed at once. The spicy spiciness is also added, and it goes well with soup.
When you add clay ginger, the refreshing spiciness that is different from the spiciness of Shichimi pepper makes the juice spicy, and the unique flavor becomes addictive. It's okay to add a large amount or adjust the amount to your liking, and you will be reminded that each soup has its own individuality and is quite versatile.
I guess it goes well with Shichimi pepper, but it goes without saying that it goes well with Japanese pepper.
The Kinugasadon of the set is sweeter than the udon soup, and the fluffy eggs and rice go great together.
The fried tofu sucks a lot of soup stock, so it has a gentle taste.
Cold tofu and pickles are good for retouching.
Deliciously eaten up to the soup.
The 'specialty Tawaraya udon' was 730 yen for a single item, and the set with Kinugasadon was 1250 yen.
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