Archive for the ‘udon (うどん)’ Category

Kyoto Nishijin Shinise: Tawaraya Meibutsu Udon

Tawaraya Meibutsu Nihon (Two Noodle) Udon たわらや名物二本うどん A bowl of udon with only two noodles? Is it a rip-off or a find? Though Tawaraya's famous udon dish is a bit gimmicky, it does have that special and refined 'shinise' taste. This is a dish that has been enjoyed, across the street from an ancient shrine, by several generations of locals ...

Kakutani: Kyoto Nabe Yaki Udon and Soba Restaurant

Kyoto Nabeyaki Udon and Soba Shinise 京都 かく谷老舗 Dashi broth, udon noodles, chicken, egg, mushrooms and shrimp tempura are all placed in a covered earthenware nabe pot and boiled vigorously over high heat for several minutes. This dish is called nabeyaki udon, it is served piping hot in the nabe pot that it was cooked in. Kakutani’s nabeyaki udon cannot be ...

Negi Udon Shop, Yorozuya in Gion, Kyoto

Negi Udon Shop, Yorozuya in Gion, Kyoto
Negi Udon Shop, Yorozuya in Gion, Kyoto 祇をん 萬屋 九条ネギうどん For lunch Miwa took me to Yorozuya, a tiny noodle shop in Gion that is known for it's Kyoto scallion udon. If you come to Yorozuya for lunch, you might find yourself sitting next to a maiko also enjoying a bowl of udon heaped with scallions.

Sardine ‘Meatballs’: Iwashi Tsumire Iri Miso Udon

Sardine ‘Meatballs’: Iwashi Tsumire Iri Miso Udon
Sardine 'Meatballs': Iwashi Tsumire Iri Miso Udon いわしのつみれ入り 味噌うどん Ground sardines make a rich and wonderfully nourishing focal point to miso soup with udon noodles. Hand chopped or pureed in a food processor with ginger and scallions then gently simmered in broth mellows the heavy sardine taste.

homecooking: Nebaneba Hiyashi Udon with Natto, Nagaimo and Okra and Grilled Sawara Fish

homecooking: Nebaneba Hiyashi Udon with Natto, Nagaimo and Okra and Grilled Sawara Fish
homecooking: Nebaneba Hiyashi Udon with Black 'Kuromame' Natto, Nagaimo and Okra and Grilled Sawara and Mizunasu Tsukemono In Kyoto summer is here! It's time for cold noodles and vegetables. Natto: Have you heard about natto? Natto is fermented soybeans which due its pungent smell has many detractors. Many people dislike, some even hate natto. But here at KyotoFoodie, we think that good ...
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