Kyoto’s udon

It’s good for digestion and cures colds in no time.

My aunt in Kyoto used to recommend “Kyo Udon” to me.

I did not like this “Kyo Udon” very much.　

I did not like this “Kyo Udon” because it did not have the “firmness” that is the best part of Udon. The chewy texture is the same as that of Ise Udon, which is chewy without being chewy, and it is boiled until it shreds when you chew it or scoop it with chopsticks.

Kyo udon is a tribute to kombu (kelp), bonito, and light soy sauce, and the broth is vital…

Kyo udon noodles easily intertwine with the udon and absorb the broth…

Today, I went out for the first time in a long while to “Tonoda Shokudo” near Kyoto Station, which has recently been appearing in magazines and the mass media.

One of the popular signature dishes at Tonden Shokudo is “Tanuki Udon”, which has a deliciously thickened “An” (bean paste).

In Tokyo, “tanuki” refers to udon or soba noodles with fried eggs.

In Kyoto, “tanuki” refers to “kitsune with starchy sauce.

In Osaka, “tanuki” refers to “soba” (buckwheat noodles) with fried bean curd on top.

In the coming cold season, “ankake” is a warming dish for those who feel chilly at the bottom.

It does not get so cold even after a while, and it is said that the saltiness of this thickening is difficult to find. The ginger in this dish warms the body to the core.

I ordered “Tanuki Udon” and “Meat Udon” from the nostalgic taste of Tonoda Shokudo, and “Tanin-don” from the regular menu…

The nostalgic taste makes me feel warm.

Thank you, Grandma Kinuyo!

The signature menu of Tonoda Shokudo is too delicious!