Joso, Ibaraki, Japan｜Yamada Udon

Affordable and delicious 👍

Stable Yamada udon. I had my first gravy soba after switching to raw soba. The key is pepper, not shichimi. By adding pepper, you can add a punch to the dashi stock. The soup is quite thick and I can't quite finish it, but the shiitake mushrooms submerged in the soup create a nice dashi stock. The meat is fatty pork, and this fat gives the soup its richness. It was delicious, thank you for the meal.

I stopped by Yamada Udon for the first time in several years. There are so many different types of menus that I had a hard time choosing. My kids were happy too, so I will be visiting again.