Toyokawa, Aichi, Japan｜tsurutsuru udon

The texture of the warm udon noodles here is the best. Tsurufuwa? Gooey? It has just the right amount of firmness. It reminded me of the scene in the anime ``Oishinbo,'' where the udon noodles that the grandma makes are ``Angel's cheeks.'' Cold udon is too chewy for my liking. Tenkushi (tempura) is freshly fried and delicious. I think the batter is delicious because the oil used for frying is good.

The soup stock is very delicious. The udon noodles made with kinuakari are also delicious. The host is also very nice. Curry udon is also recommended. I had the kushiten cold barley. Whether it's miso stew or curry, or the daily side dish that you're curious about...I'm sorry for the upcoming summer and have chilled barley (´∀｀), which is a stable dish. Miso stew is excellent. The best miso stew I've ever eaten (´∀｀) I wanted to enjoy the deliciousness of the noodles, so I ordered a large serving of Koro Udon. A smooth horse. If you order a large serving, the noodles will be double (ﾟ∀ﾟ) I was very satisfied (´∀｀) The price has been revised overall. Maybe 150 yen more than 100 yen. Up until now, we have been providing this product at a low price, but this is something that cannot be helped. It's delicious so I'll keep going (´∀｀)

Updated on 2023.05.06 Famous udon restaurant in Higashi Mikawa Toyokawa Smooth and chewy handmade udon noodles made with Kinuakari wheat from Aichi Prefecture ``Kamaage Udon'' that you can eat even if you wait 20 minutes to boil the raw noodles. ○Kamaage udon 700 yen ○Kushiten udon 850 yen ・Kake udon ・3 skewers of tempura 3 shrimp Maitake mushrooms, green peppers, bamboo shoots Eggplant, onion, potato 🚈Near Meitetsu Kokufu Station (Toyokawa City) Handmade knife-cut chilled barley & smooth udon noodles After the Bon memorial service and prayers, I visited Mr. Sadakichi near Meitetsu Kokufu Station in Toyokawa City. ○Kushiten cold barley 1000 yen ・Hand-cut cold barley ・3 skewers of tempura (3 shrimp, maitake mushrooms, green peppers, chikuwa, pumpkin, onion, round juju) ○Korou udon 500 yen ⭐️Korou udon Even though the dew is cold, the udon is not overcooked with cold water, making it the original koro udon that is lukewarm. It's not hot, but it's not too cold, so the scent of dew and noodles rises just right, which is why it's Koro Udon. The noodles are not firm because they are made with cold water, so they are not hard, but they are chewy. Our ancestors have called the silky texture, chewy texture, and smooth texture created by wheat flour gluten the ``kosi of udon.'' The slightly creamy color of the noodles and the silky smooth and strong texture are characteristics of Kinuakari flour produced in Aichi Prefecture. I was convinced that Kinuakari was used because I didn't feel the noodles were as hard as the ones you get at chain udon restaurants due to the strong flour. ⭐️ Handmade knife-cut cold barley with 3 skewers The cold barley is cut into 23 strips, which is what we call soba noodles, and each strip is 3 cm long, each about 1.3 mm wide. The color is very similar to the cream-colored, handmade cold barley made at a certain store in Komaki City, but the noodle noodles at our store are thinner and longer. However, the texture and the so-called firmness of the noodles are slightly different from our Koro udon and the chilled barley from a certain store in Komaki City. It had the chewy texture of Kinu Akari, but I felt it lacked the chewy texture that is characteristic of strong flour, and the smoothness that goes down the throat. However, it was a delicious handmade knife-cut cold barley that was on a different level from hand-stretched or dried noodles. The chilled barley alone cost 650 yen, the 3 freshly fried skewered tempura including 3 shrimp tempura was very filling, and the set with the chilled barley cost 1000 yen, which was a high cost performance and highly satisfying kushiten chilled barley. At the time of checkout, I asked the woman who appeared to be the proprietress about the distribution of the flour ``Kinuakari'', and she told me that the udon noodles are made using 100% Kinuakari flour, and the chilled wheat is made with a mixture of other flours based on Kinuakari flour. . Isn't it because Kinuakari is difficult to cut into long, thin pieces because it absorbs water well and has a soft texture? I predicted that.