Shimotsuke, Tochigi, Japan｜田舎うどん 力

When I asked, ``Where did you train?'' the husband said he learned it himself. Too amazing! A grayish whole grain flour made by grinding wheat husks together. It was my favorite type of udon, similar in thickness to Izumiya in Ibaraki, and I enjoyed eating it with pleasure. I ordered pork and green onion udon. The small size is 400g, full of volume, and the thick, thick soup will meet you again! You can also adjust the firmness of the udon and the thickness of the soup. Kamaage has a nice fluffy feel. Thank you for the meal. I'll visit you again!

Musashino udon made from local flour, one of the few in Tochigi? A restaurant where you can eat. Cheap and delicious. Enough volume. Kamaage udon is softer and easier to eat than cold.

Chewy, ground flour udon noodles. Even though it's small, there is plenty. Also available in white. It takes time to boil. About 15 minutes. I don't think it's suitable for impatient people.