950 yen.
This is a kind of Udon bowl.
As I introduced the other day, Udon is tasted with soy sauce or salt.
But in Nagoya area, the middle of Japan, fermented beans paste udon stew has been uniquely developed, which is because Nagoyaen people like fermented beans paste, or miso.
I suppose MISO is one of the most difficult things to get used to for Western people.
In the same way as cheese, miso has a variety of tastes and flavors, but common things are salty and strong-tasting like anchovy.
Especially in this Nagoya's Miso noodle stew, they use the very strong tasting miso, Hacho-miso.
Dried bonito flake should be accentuated against it.
On the top of that, the center core of noodle is traditionally left more than Al dente, so you may feel it is undercooked.
Miso and the remaining center core.
First, you may feel embarrassed.
But once you know its deliciousness, you will get hooked on it.
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