Goto udon
Along with Sanuki udon and Inaniwa udon, Goto udon is called one of the three major udon noodles in Japan. It is cha...
Goshiki somen is one of Matsuyama's specialties that have been eaten since the Edo period. It is a rice noodle made ...
Sanuki udon is a well-known specialty of Kagawa Prefecture. However, it became a national district around the 1990s, ...
Tara-udon noodles are characterized by the strength of hand-made rice noodles, which are literally transferred to a t...
Speaking of Bukkake Udon, it is one of the specialties of Kagawa Prefecture, but its birthplace is located in Kurashi...
Tsuyama hormone udon made with plenty of fresh mixed hormones. Since the Tsuyama area has been a distribution base fo...
In Hiruzen, miso-based yakisoba (sweet spicy sauce) made using chicken (Kashiwa) has been common in Hiruzen. Accordin...
Miwa somen is a somen produced in the Miwa region, mainly in Sakurai City, Nara Prefecture, and is said to be the bir...
The top udon is a udon in which ingredients such as yuba and shiitake mushrooms are covered with fresh fresh ginger f...
Cha-soba is a kind of so-called kari-soba that is mixed into Sarashina flour, but it is also a bright green soba that...
Toyohashi curry udon is a local curry udon served in Toyohashi City, Aichi Prefecture. There are definitions such as ...
Miso stewed udon is a classic dish in the Nagoya region where raw noodles are stewed in a pot with dried bonito in Ha...
Shinshu is said to be the birthplace of “buckwheat”. Nagano Prefecture became famous as “Shinshu soba” because it has...