The udon shop at the Miyakawa Seimenjo factory has provided freshly made udon noodles in one corner of the factory to visitors on a 100% self-service basis ever since its establishment in 1950. After being warmly welcomed into the shop by the staff, you can start preparing your own bowl of “kake udon”, the shop’s specialty. After first of all gathering some udon noodles in a bowl, place the noodles into a strainer called a “tebo” and heat them in boiling water, then pour some broth and dried sardines that have sunk to the bottom of the broth pot into the bowl together with your noodles (dried sardines are only available until 2PM). Finally add some pieces of tempura or deep-fried tofu toppings as well as seasonings such as chopped negi (green onion) and ginger. It’s great to be able to adjust the flavor yourself to suit how you feel on the day or the temperature of that day. Try comparing the “kake udon” eaten with excellent-tasting broth based on sardines from the Seto Inland Sea and the “bukkake udon” with firmer chewier noodles. (This information is as of November 2017)
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