Setouchi, Okayama, Japan｜Bizen-Fukuoka Ichimonji Udon

The attention to detail in the flour used for the udon and the ingredients used in the tempura is amazing. It is famous for its dark udon, but the color seems to be lighter or darker depending on the day. I feel like the flavor of the soup changes slightly every time. Either way is delicious so I go there often.

A udon shop that is particular about wheat. Because it's self-serve, you can enjoy the best quality udon at this price. The udon has a slightly colored color, and when compared to soba, it feels like rural soba, with a strong flavor of the noodles themselves.

The restaurant is committed to local production and consumption, such as growing its own wheat or contracting it to local farmers, and using meat from ducks raised in the rice fields. I had two types of kake udon, ``Fukuhonoka'' and ``Shirasagi,'' which reminded me of the simple taste, texture, and aroma of udon that I ate when I was a child (not the so-called smooth and chewy udon). There are two types of self-serve udon soup: Usukuchi and Koikuchi. The store's recommendation seems to be a 7:3 blend. The soup was gentle and very delicious. The staff was very cheerful and kind, and the atmosphere of the store was bright and comfortable. Thank you for your meal, I will visit you again. I would like to try the duck meat type next time.