Noodles in Japan: What To Eat (Part 3)

さぬきうどん (Sanuki Ramen) Sanuki Udon Soul food of Kagawa Prefecture. Resilient udon with Iriko soup. Soft and smooth sensation are just simply amazing. 徳島ラーメン (Tokushima Ramen) Tokushima Ramen Brown soup with tonkatsu soy sauce. Normally topped with pork belly, bean sprout, Welsh onion and raw egg. Thick and sweet taste. ちゃんぽん (Chanpon)  Chanpon Soup made out of boiled pork ribs and chicken bones. Resilient thick noodles. What makes it special is the wide variety of ingredients used including pork,...

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Noodles in Japan: What To Eat (Part 2)

味噌煮込みうどん (Miso Nikomi Udon) Miso Nikomi Udon Uses a miso called Hacchoumiso. Thick and strong taste. Spongy noodles simmered in a ceramic port. Served hot. Delicacy from Aichi Prefecture. 富士宮やきそば (Fujinomiya Yaki Soba) Fujinomiya Yaki Soba What makes it different from the normal soba is the sponginess of the noodle. Fried with lard. Mixed with meat and pickled ginger. Delicacy from Shizuoka Prefecture. 伊勢うどん (Ise Udon) Ise Udon Iriko and sea tangle soup stock blended with Tamari soy sauce. Gives...

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