Although it is udon but not slender "Ear udon" and Japanese radish texture is ecstatic "Daikon soba" We ate in Tochigi prefecture here

Cut the kneaded flour into slices and eatUdonAlthough it is one of the representative dishes of Japan that may have been said, "Saitama prefecture Konosu City" in "River broad udon"In Kiryu City, Gunma Prefecture"Udon noodles"There are a lot of udon that is not long in various parts of Japan.

It is not inferior to such udon which has individuality "Ear udonI heard the story that there is something in Sano City, Tochigi Prefecture, so I decided to go eat what udon noodles are.

Nomuraya head office 【Sano city, Tochigi prefecture: local food / ear Udon / soba】
http://www.mimiudon.com/

It is said that you can eat udon udonNomuraya head officeArrival in.


The location of the shop is around this place in Sano city, Tochigi Prefecture. It is located near JR Ryogoku Line and Toino Sano Line's Sano Station.


At the shop front is a sign that signifies "Ear udon" largely.


And along with signs and goodwill, "Udon noodle" alongside the word "radish soba". It seems that the dish where Japanese radish was put on the other side is also famous here.


The shop was large enough to be filled with about 25 people, there were both a seat in the table and a table.


As I turned the menu, I found a page of Ear udon. There is also an eared udon for your auction, but this time with a set of radish soba "Sano specialty set"(1100 yen including tax) I will eat.


I will wait for arrival while reading commentary on ear udon. Ear udon is a local cuisine that had been eaten for a year to spend the year without hurting a year. There seems to be a legend that the devil will not hear the voice by the devil if it eats the devil 's ears, or that the bad mouth of the neighborhood will not be heard by the other party.


Soon Sano specialties arrived. Soup for Japanese radish, Soybean paste, Ear udon, and soba hot water were brought.


The ear udon is characteristic of the Kanto-style thick "sushi", and as you approach the nose, the delicious flavor of Yuzu and Shiitake mushrooms will come out.


Anyway, when I try to lift the ear udon, I am surprised at the shape that shaped like an earlobe. It seems that the flat udon dough is folded and superimposed to make a shape like an earlobe.


Shizuki ... not but it's a bite. The texture is more like "SUITON" rather than udon, it feels like eating warm dango. Soup stock, soy sauce, yuzu, shiitake mushrooms etc, which contains various flavors, is well impregnated and it has become a very flavorful udon.


As soy sauce was served, the rich flavor of Shiitake mushrooms was exactly what it was of udon.


Chicken meat is included in the soup with egg yaki, kamaboko, cabbage, wakame, etc. These also seem to add power to the tsuyu flavor.


Another "specialty", I will try Japanese radish buckwheat noodle. Here is a thin radish carved on the narrow buckwheat noodles 'buckwheat' itself. As a feeling, it is something like "sashimi" of sashimi.


Keep buckwheat noodles with soaked radish and shredded sauce. A pleasant texture made by radish shakisaki was added to the taste of Zaru - soba, which is also a fresh texture here. It seemed that a new taste was completed just by adding one ingredient, it was a dish that can enjoy both looks and taste. Daikon which we ate this time was delicious a little bit and it was delicious, but I felt it was going to be a different taste if it was sweet radish.


Finally we broke it with soba.


Ear udon and Japanese radish buckwheat are not only impressions of appearance but also simple dishes featuring "local cuisine" as a simple taste, and it seems like a nostalgic dish.