Kumagaya, Saitama, Japan｜Kumagaya Udon Kuma Tamaya

Kumagaya udon from a noodle shop with shichimi that I made myself (`・ω・´) | Store warehouse that can be used on a date Udon (`・ω・´)dess from Kumagaya, which is called the origin of Musashino udon. I think this is the Kumagaya udon restaurant closest to the station. Kumagaya Udon Kumataya Hello, my name is Egarin (`・ω・´)fufufu Baron of the Principality of Sealand, Bishop of FSM, and Chairman of Itabashi Myoreikai ( `･ω･´ ) Are you afraid of having lunch alone... Is it scary to be alone in Kumagaya... Are you scared of eating udon alone... That's why I want to eat udon with meat and green onions with you (´・ω・｀) Shirangana This is the actual store of Takahiro Foods Co., Ltd., a noodle manufacturer (`・ω・´) It's a noodle factory in Kumagaya, so it's definitely Kumagaya udon (`・ω・´) Focusing on local production for local consumption, Kumagaya udon uses only Kumagaya wheat. Because of the identity of Kumagaya udon, It doesn't seem like it would be called Musashino udon very often. Speaking of Musashino udon, It is characterized by its thickness and firmness, This one has a moderate thickness and firmness, Very easy to eat (`・ω・´) Yummy The name Musashino udon itself was an afterthought. This is to distinguish it from other udon noodles. When I was making udon noodles at home, It's just a matter of calling it hand-made udon. Although they don't go out of their way to call it Musashino udon, Kumagaya udon must be appealing to the outside world (`・ω・´) Well, this is probably the best recommendation. Meat and green onion dipping sauce udon The lineage of Musashino udon is It's mostly meat udon (`・ω・´) As expected, the gentle seasoning makes it easy to drink up (`・ω・´) I think the best is the one that is not sweet that is passed down in my family, Once you get used to eating it, the gentle flavor of the soup is also delicious (`・ω・´) And udon (`・ω・´) The firmness is moderate, It's not too hard and easy to eat. The thickness is modest (`・ω・´) The condiments are green onions and fried tofu (`・ω・´) And here's what happens when green onions are no good Y(`・ω・´)Y Mushroom soup udon I feel that the flavor is stronger than the meat onion. It might be due to the flavor from the mushrooms (´・ω・`) Wakaran And this is... You can make shichimi (`・ω・´)hou You can of course choose existing ones, but I think it's more popular to mix and make it yourself (`・ω・´) Dear readers, As you know from the previous story about comparing the three major shichimi, The shichimi that goes well with soba and the shichimi that goes well with udon are different, right? (`・ω・´) Hmm The ingredients in shichimi differ depending on the manufacturer, but These are the following seven types. Sesame seeds, chili peppers, Japanese pepper, china seeds, poppy seeds, Chinese peel, green seaweed Other than this, Shiso, black sesame, and ginger are often mixed in alternately. Depending on your taste, the range of shichimi you can make is infinite (`・ω・´)fufufu And here, It seems like a grand prize at the Udon Summit (`・ω・´)ho the outside looks like this. It appears alongside Moss and Kokoichi (`・ω・´) Looking for staff (`・ω・´) As expected from a noodle manufacturer, It is one of the nation's leading wheat producing regions. Thorough explanation on the signboard at the entrance (`・ω・´)fufufu Now, the rate of udon noodles has been increasing recently, As expected, gravy udon is delicious (`・ω・´)hehe The udon here is delicious, but It takes about 10 minutes to boil, so during that time, I think it’s interesting that you can make shichimi (`・ω・´) I wonder if this is a common thing in Kumagaya (´・ω・`) By the way, the udon was served in less than 10 minutes.

Since I came to Kumagaya, I thought I would have lunch at something typical of Kumagaya, but the area in front of the station was full of chain restaurants. When I was looking around the station, I found a store that popped up! The udon makes me regret that I should have ordered a larger portion from the beginning. The noodles have a chewy texture similar to Musashino udon in the dipping sauce. The dipping sauce is also good, with a good dashi and soy sauce. Despite my high blood pressure, I drank it all the way to the end. Next time, you will need a large portion.

It's delicious. The noodles are as thin as thick ramen noodles, chewy and smooth, and filled with lots of toppings. I thought the soup would be thick, but I was able to drink up even the soup from the tsukemen. If you come to Kumagaya, please try it. Even when you don't have an appetite, you can eat it easily. Kakemen is also delicious.