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.
In the restaurant, we can choose normal tables, also lower tables on tatami floor.
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).
This is Makino Udon, with “goboten”. “GOBOTEN” is gobou tempura. It’s “kashiwa-meshi” you can see beside udon. Not colorful, right?
This is free “negi”.
You can put as much as you want.
Look, it’s colorful now!
If you can’t use chopsticks well, noodle will be cut off because it’s very soft.
“Goboten” itself is tasteless but you can enjoy the sense of chew it.
Can you see the kettle over udon? Free soup in it.
You can add as much as you want.
We like “kashiwa-meshi” very much. I believe there are no Fukuocan who don’t like it.
I recommend you to sink “goboten” deeply in the soup.
The coating will absorb the soup and it tastes much better.
That’s Fukuoka food I really want you to try. Let’s DONBULIFT.
