Marugame noodle "Wheat noodles cow bukkake buckwheat noodle" taste that can taste wheat and rice and cold bukkake noodles at the same time Taste Review

Marugame noodles are grated ogre and grated roasted with roughly rolled omelette with mouthfeel, baked on udon together with beef sweetly boiled with soy sauce "Wheat noodles cucumber udon noodles"Wednesday, May 18, 2016 (Wednesday) began offering. I tried to eat it at a shop to see what kind of dish was finished together with udon and beef in "Mug cooked rice" that shook loli with barley.

Seasonal Limited Menu Wheat Bull Beef Bukkake | Sanuki Frying Udon Marukame noodle
http://www.marugame-seimen.com/new_menu/

Arrived at Marugame noodle


Also posters of wheat noodles, buffalo bukkake buckwheat noodles were out.


That's why I ordered a line of wheat and goat cow-buked noodles (590 yen including tax). I can choose warm udon and cold udon, but I made udon udon like cold in early summer.


On the udon is sweetly cooked beef and chopped paste


A chopped mustard, wheat straw, and wasabi are on.


There is a long stuff or a large grain of goat that seems to be near the tip of the little finger in the barley of wheat and straw.


Tsuyu is a thick shade.


As soon as I ate it, I lifted the udon together with the goose, but it will flow all the way down. Udon has soup which soup was effective, and it has a thickening of thickening, it seems to be able to eat slippery even if it is hot and without appetite.


It is recommended to scoop up with the mud with the marbles. At first glance, there is a question of "It's free from free stuff", but when you eat it you have plenty of elastic wheat than rice. It became to be able to taste the sticky feeling of stickiness, long shakushaku feeling, bamboo charcoal mouthfeel feeling at once. Not a lot of barley rice like barley rice, but it is an interesting combination that you can taste barley rice with udon.


The beef is sliced ​​and the texture is soft, and it is sweetly boiled from buckwheat noodles, so the taste never overlaps. It is a nice place to have plenty of ingredients. It was not about anything else but temperature around ambient temperature, but it fits well for cold udon.


When I tried eating barley and beef at the same time as udon, I could not have other udon that can enjoy such rich texture in the mouth. If you dissolve wasabi in soy sauce, udon has a rare tangy spicy, but it was the impression that it is better than ginger because there is wheat straw in it. There is considerable volume in parallel, so it is perfect for udon to survive the hot summer.