2013年10月09日

Makino Udon - to my dear Matthew

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This is Makino Udon. You can see it only around Fukuoka.
That’s because they want to open their shops where they can deliver the soup they make every early morning.


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In the restaurant, we can choose normal tables, also lower tables on tatami floor.





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We write our orders on the “order sheet” ourselves. We can choose “yawa-men”, “chu-men” or “kata-men”.
Most of Fukuocan like “yawa-men”. “Yawa-men” is very soft noodle (boiled welll, VERY well).





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This is Makino Udon, with “goboten”. “GOBOTEN” is gobou tempura. It’s “kashiwa-meshi” you can see beside udon. Not colorful, right?





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This is free “negi”.





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You can put as much as you want.




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Look, it’s colorful now!





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If you can’t use chopsticks well, noodle will be cut off because it’s very soft.





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“Goboten” itself is tasteless but you can enjoy the sense of chew it.




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Can you see the kettle over udon? Free soup in it.





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You can add as much as you want.





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We like “kashiwa-meshi” very much. I believe there are no Fukuocan who don’t like it.




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I recommend you to sink “goboten” deeply in the soup.




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The coating will absorb the soup and it tastes much better.




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That’s Fukuoka food I really want you to try. Let’s DONBULIFT.






posted by イナズマジョニー at 03:12 | Comment(0) | TrackBack(0) | 博多大将 外伝
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