白山市の製麺所併設うどん店が再出発！今度は冷や麦がウリ : Mentsuru Shokudou

"Somen", "hiyamugi" and "udon". They are all made from the same wheat flour, but the only difference between them is the thickness. However, I think "udon" and "somen" are the most commonly eaten noodles in Ishikawa Prefecture. And while "somen" and "hiyamugi" are often eaten in the hot season, I think there are surprisingly few restaurants that have "hiyamugi" on their menu. This restaurant was previously called "Tamariba Kansuke". Lunch is only available on Saturdays and Sundays. Previously, they were closed on weekdays, Mondays and Tuesdays, so perhaps they started focusing on their noodle factory due to the influence of the COVID-19 pandemic. I visited on the first Sunday in July at lunchtime. I arrived just before 12 o'clock. Only counter seats were available inside the restaurant, but I had to wait about 10 minutes. When I went inside, the interior of the restaurant had changed even more. It is attached to a noodle factory that mainly produces udon. Of course, the "hiyamugi" is also directly from the farm. I wrote at the beginning that the difference between "udon" and "hiyamugi" is the thickness, but is it just the thickness that changes when you cut it? So I think it's easy to change the menu. The advantage is that it takes less time to boil. I remember it took a long time to boil when I visited before, so I think it can be served faster because it's thinner. I was guided to a counter seat and looked over the menu. There were a lot of different dishes, but not all of them were available that day. I ordered two dishes, but they weren't available that day, so I ordered the limited-time "Raw Hiyamugi (440 yen)" and added one more dish from this menu. I ordered "Homemade seasonal kimchi (300 yen)". My wife ordered "Pork Jabu Salad (500 yen)". The kimchi is a little different from regular kimchi, and they make their own original "yangnyeom" using Kenzaki Namba from Hakusan City, which gives it its spiciness. It was definitely spicy. There were three types of dipping sauce to choose from: the simple "Jet Black Soup", the "Hakusan Soup" made with soy milk and raw miso, and the "Aka Kara Soup" made with yangnyeomjang. I chose the basic "Jet Black Soup". My wife ordered the "Akakarashiru" (red soup). We tried the "Akakarashiru" as well, and although it didn't really give us that morning feeling at first, it did come later on. The characteristics of the restaurant's noodles and broth are written here. The "Nama Hiyamugi" had the normal amount of noodles, and was topped with firm tofu, a specialty of Hakusan. It was thinner than udon, but had a good texture, and because it was thinner, it went down smoothly and was delicious. We hope that changing from "udon" to "hiyamugi" will bring good fortune. Thank you for the meal. The blog post is here. http://asap.blog.jp/archives/46802990.html

In Kagawa, I also went to a famous Sanuki udon restaurant. However, when it comes to udon, I basically like soft udon like the Komatsu udon in my hometown Komatsu, and the udon in Fukuoka and Osaka where I used to live. In places where soft udon is famous, the broth is the key. Of course, the dried sardine broth of Sanuki udon is delicious, but perhaps I miss the taste of kelp and bonito that I have been familiar with since I was a child. The restaurant is located behind JR Matto Station, and the building is a former textile factory. The interior is mainly black, and since it was a former factory, the ceiling is high and the space is large. It was a little after opening time, so there were no customers. It may be difficult to have only udon at night. There is also a corner like a bar counter. In any case, it does not have the atmosphere of a udon restaurant. (Laughs) Now, the restaurant's menu includes a variety of creative udon dishes, and it took me a while to decide what to eat. Luckily, I was the first customer, so I listened to the detailed explanation and chose the lunch set (900 yen). It comes with basic udon (choose from 5 types), firm tofu salad, soy pulp, pickles, and rice. You can change the rice to brown rice for an additional 50 yen. I did so. They seem to be particular about local production and consumption, and they use firm tofu from Shiramine for the salad, and ingredients from Hakusan City. This is the set that was served. Even for one bowl of udon, they start boiling it after receiving an order, so it takes a while to be served. After that, they rinse it in cold water and dip it in hot water again. Maybe it's because they have to wait so long? I waited while eating this udon, which is deep-fried and sprinkled with salt, just like a snack like Kappa Ebisen. Curry Udon is made using soy milk, so it's very mild and has a good texture. It's not that spicy. It tastes like Thai coconut curry minus the spiciness. They said it was popular with women, but I feel like there are more women who like spicy food these days... However, on the other hand, you can taste the wheat in the udon, so maybe this is okay? I also finished the whole thing, including the Noodles, which is unusual for me. Maybe it's because I'm getting older, but these days it's rare for me to drink all the soup from noodles. ^^; If you feel it's not spicy enough, there is a currently on sale "Kenzaki Namba" from Hakusan City on the counter, so I recommend pouring that over your rice. The brown rice was also cooked just right. Make sure to chew it well! (laughs) I usually recommend Komatsu udon, but sometimes it's good to have some delicious Sanuki udon! I recommend this restaurant. Here is the blog post. http://asahip.cocolog-nifty.com/asap/2015/02/post-7748.html