I loooooove udon. It's was a dish I never got tired of while in Japan. There was a spice that every restaurant had and I put it on everything. Brought some over (red flakes, idk the name of). Even their subway side restaurants served good udon.
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I'm curious, how expensive are good udon noodles in Japan (home of the udon)? :O
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Most of the noodle shops I went to did both Soba (more common) and Udon.
Most of them ranged between Y650 and Y900, with them becoming more expensive when you started adding extra stuff.
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If you want udon without other toppings (kake udon), you can easily get it for like 200 or 300 jpy in Takamatsu
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udon~ <3
My boyfriend and I are about to go to Japan for a week. We hope to eat lots of delicious food there! :3
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うどん
It would be nice to ask "Gotouthi udon ha nandesuka?" There are also "Udon" dishes that vary from region to region.
There are also udon noodle noodles and dry noodles.
You may try self-catering. Using different "soy sauce" from region to region.
Just in western Japan and East Japan, "sap" and "soy sauce" of udon dishes are totally different so just in case.
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Do you mean Gotouchi? I don't believe Japanese has a "thi" sound >.>
I dunno what "sap" is :P
We'd probably go to more ramen places because my bf is obsessed with tonkotsu ramen. He's aiming to have it in every single city even though there are so many other dishes to try xD
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Gotouti? Gotouchi? Probably, I can communicate. (o'Θ'))
often use it for character conversion.
Is it pig bones?(🍜) Kyushu or the west may be delicious.For example, Hakata.
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Yes, ramen with pig bone stock.
We'll only be in central Japan (Kyoto, Osaka, Nagoya...) so won't be able to go to Kyuushu. But that'll only give more reason to return another time ^^
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σ(-Θ-` )ｳｰﾝ
元祖熟成細麺 香来 壬生本店 - 大宮/ラーメン 食べログ
京都 Kyoto 🐷💀＋🐔
鶴亀堂 日進本店 （つるかめどう） - 日進/ラーメン 食べログ
名古屋 Nagoya 🐷💀
長い行列のできる無鉄砲大阪店に行ってラーメンを食べてきました - GIGAZINE
大阪 Osaka 🐷💀
Elegant taste of pig bones, rich taste, with or without smell.
Depending on the shop, Kyoto is elegant, Osaka is dense, scent is firm, Nagoya's head office is in Kyushu Hakata, so it is easy to sip a little bit.
There is a place and a map in the item of "address".
It might be nice if it is near a destination. (Note on regular holiday)
Note:Japan Connected-free Wi-Fi
For travelers, although it can be used for a while, consumption of batteries may not be good.
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The chain ramen place in Osaka looks nice! The bf really likes the thick taste so he would probably enjoy that one. That line tho @_@
Another thing I'm excited to eat in Kyoto is their tofu. I was there years ago, was brought to a tofu place, and tasted the best ever tofu in my life, it was like heaven on my tongue.
Also, interesting on the free wifi thing. Japan really make an effort for their foreign visitors, with their visitor train passes and now the free wifi. This will likely be useful. Thanks!
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Have fun. :)
Well, I sleep 3 hours. There are also errands. XD
Oh, if you like "tofu", please also look up "Yuba" and "Agar jelly".
Chinese style "Annin tofu" is also good.
Agar, Annin tofu and coffee jelly types are probably in inventory at convenience stores.
住所(Address)
湯葉(yuba)
寒天ゼリー(Kanten jelly)
杏仁豆腐(Annin toufu)
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Oh, I absolutely dislike Annin tofu. The taste and the smell just makes me Dx
寒天 used to be fine but last time I had it it was very gross... might be the particular store that messed it up :/
Along the jelly line, I do really enjoy grass jelly (xiancao). Especially hot ones <3 But I've been told that a lot of people don't like it.
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Sometimes, there is a losing hit.
Agar is a seaweed type. It is healthy and compatible with jelly dishes.
However, occasionally it is also used for strange dishes.
Sometimes Annin tofu has strong prizes such as "medicine-like smell", and some people are not good at it. (I like jelly better.)
What is the last one?
If it is Chinese style, maybe .... rice vermicelli ?（ビーフン）Bīfan
https://ja.wikipedia.org/wiki/%E3%83%93%E3%83%BC%E3%83%95%E3%83%B3
There are various recipes in East Asia in general.
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Last one is this: https://en.wikipedia.org/wiki/Grass_jelly
But we have a special dish that makes it hot: http://eatnabout.com/2008/10/17/hot-grass-jelly-%E7%87%92%E4%BB%99%E8%8D%89/
and it's delicious :3 <3
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Indeed, it is a systematic dish that is similar to "Chinese traditional medicine"(medicinal food recipes?). Made in Taiwan and China.
... It is better to check the combination of materials when eating.
Because it is close to medicine, there are also magical materials.
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Eh... well, there is certainly medicinal property in xiancao... I wouldn't really call that magical material though... no more than calling alcohol a magic drink because it has a biologic effect on the bodies.
I myself is from Taiwan so maybe I'm just used to the concept too.
And in terms of checking ingredients of food, I'd wager modern processed food have a lot more complicated chemical than any ol' xiancao food items out there. I wouldn't really worry too much :P
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grated daikon....
People who like pungent, let's add a lot.
When you do not understand, put a little bit to eat.
Am I? I do not like grated radish. (´Θ｀)yumyum
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What's extra entertaining is the exit.
"extra entertaining" - "super dangerous". Potato - potato.
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https://www.steamgifts.com/giveaway/XsaQj/pix-the-cat
Day 2 Evening
Dinner was at うどん職人 さぬき麺之介, an udon place that is quite unique. It basically has a number of communal tables in the back, so you sit with other parties. We sat next to a Japanese guy who lives and works in the Philippines. Luckily, he spoke English :P.
You serve your own drinks and there are a bunch of free snacks and condiments in the center of the tables. The menu... is only in handwritten Japanese. My one year of Japanese class in college sure helped a lot here lol. The udon is super fresh - you can see the owner rolling out the dough and slicing it at the front of the restaurant.
We got the curry udon and the Tempura Udon. The curry udon - very good, I would get again. Although, once again, the udon wasn't as chewy as packaged. The Tempura Udon... I recommend not mixing the grated daikon into the broth. Because then everything just tastes like daikon.
What's extra entertaining is the exit. You don't go through the entrance, instead you go through the back door. Right outside onto some train tracks. You know this fact is important, when the signs on the back door are the only things in the store in English and Korean.
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