Japanese Cuisine - Soba & Udon
Momiji manju
It is a yakimanju with “red bean paste” in a fluffy castella dough made using eggs, wheat, etc., and is characterized by the fact that it is shaped like “maple,” which is the pr...
Kamatama udon
Kamatama udon is one of the Sanuki udon menus. It is a type of udon that is eaten by entwining raw eggs with freshly boiled udon that has just been deep-fried from a kettle, sea...
Bukkake udon
Bukkake udon is a menu where you eat dark soup stock as it is. Since it is boiled and then tightened with water, you can feel the strong elasticity that is the most characterist...
Shodoshima somen
Shodoshima stretch somen is one of the three major somen noodles in Japan, and is particular about traditional manufacturing methods, and has a unique flavor, texture, and elast...
Kanzaki somen
Kanzaki-cho, where water from the Sefuri Mountains flows, is a place selected as one of the “Top 100 Water Villages” selected by the Ministry of Land, Infrastructure, Transport ...
Kamaage udon
Since the Meiji period, there were many immigrants from Shikoku, so the udon in Shikoku has been transmitted as it is and has undergone its own changes, and “Kamaage udon” becam...
Takada soba
Bungotakada soba has a major characteristic that it is cultivated twice a year in spring and autumn, and there is a season for new soba twice a year (July and November). In part...
Gomadashi udon
“Gomadashi” is a paste-like seasoning made by adding plenty of sesame seeds to mirin, soy sauce, and sugar by loosening the grilled fish called “eso,” which is caught throughout...