【福岡 グルメ】最高のうどんの名店を巡ります！茹で上がりに３０分以上ここでしか食べられないうどん Japanese ultimate noodle UDON at FUKUOKA

【福岡 グルメ】最高のうどんの名店を巡ります！茹で上がりに３０分以上ここでしか食べられないうどん Japanese ultimate noodle UDON at FUKUOKA

This is KT. Hello, I returned to my hometown of Fukuoka again this year.Fukuoka is a gourmet country full of delicious food.I was born and raised in Fukuoka, so I will be visiting 10 famous restaurants that represent Fukuoka.From now on, I will be delivering to you every week. So please subscribe to our channel and take a look! When you think of Fukuoka gourmet food, many people probably think of motsu nabe, mentaiko, and tonkotsu ramen. Of course, all of them are delicious, but Fukuoka is really about udon noodles! This time, I wanted to visit a famous udon restaurant , so I came to this famous udon restaurant, which was founded in 1972 and is huge with over 200 seats. The store is currently idle on weekdays, so you won’t have to wait in line.The spacious interior has table seats, a raised area, and a counter.The ceiling is high, bright, and open. There are many large udon restaurants like this in Fukuoka.This is a popular menu.When you come to Fukuoka, please try the burdock tempura.There is burdock tempura in Tokyo, but it is a little different.The burdock is soft. You can eat delicious burdock tempura at any udon restaurant in Fukuoka.Also , when you come to Fukuoka, you must try Kashiwa Mei, which has Kyushu’s soy sauce and parent chicken flavor soaked into the rice.This is an exquisite Tachibana . Of course, Udon-san also has Kashiwa Onigiri, but unfortunately I didn’t order it this time.At Tachibana -san, there is another rice ball that is a specialty.The golden color of the kelp and shaved bonito flakes spread throughout the store. nice smell. The kelp is made from second-grade Rishiri rice that has been left to rest for a year.It is said that the flavor of carefully selected shaved bonito is brought out over time.Fukuoka udon noodles are known for being soft and chewy, but Fukuoka udon noodles are soft and chewy . Chikugo udon, which is eaten in the southern region, is characterized by its thick and soft noodles, but with a unique chewy core.To create this exquisite texture, the noodles must be boiled for 30 minutes. At Tachibana Udon, where the noodles are not boiled, they start boiling them 30 minutes in advance of the arrival of customers.This special bean sprout has a fluffy surface and a chewy center . Udon and bean sprouts that can only be eaten here are rare, but this one is different. It’s thin and soft like a sprout, so it has a crunchy and light texture, and the light udon soup is exquisite.It’s so delicious that you’ll be addicted to it.The Tonosama udon also comes with a large piece of fried rice and a large shrimp . The top is big and thick, and it’s quite heavy.The soft , stewed beef is so tender that it melts into pieces, and the flavor of the beef is so delicious.The simple meat udon noodles, made with only meat and noodles, are so popular that they sell over 400 bowls a day. I think this is a great value for those who want to eat 1.5 times as much noodles and soup stock as the luxurious Tonosama Udon, which has all of the popular toppings on it.Even if you can’t eat a lot, the bean sprout topping is really recommended.Click here Tachibana Udon’s specialty is mixed rice with carrots, konnyaku, and burdock. The elegant flavor of the soup stock with lots of ingredients and the slight sourness of the vinegar go perfectly with the udon.This simple taste is great.The size of the bowl of regular udon and Tonosama udon is also very different.Next. We are visiting a famous udon restaurant that has been in business for 25 years.It is a locally loved udon restaurant that uses homemade noodles and soups as much as possible, and even the side dishes.As the name suggests, the udon noodles are strong. It has gained a reputation and has been featured in many media outlets , and is always ranked at the top of the Fukuoka prefecture udon popularity rankings.The inside of the store has a bright and homely atmosphere.On Sundays, there are lines during the peak hours, but you can enjoy this restaurant even at other times. The restaurant seems to be always busy.There are many types of udon noodles, and there are also seasonal menus.Fukuoka is famous for its burdock tempura, but this area is also famous for producing mushrooms, so the mushroom tempura is also recommended . There was tempura, ichimi, yuzu pepper, etc. Number one. This curry and this extra-thick noodle are hand-made using Kyushu wheat.The extra-thick noodles are said to take 40 minutes to boil.What ‘s surprising is that in order to serve the noodles in their best condition, the chef never leaves them near the fire. I haven’t seen the chef here either, probably because he never leaves , but today’s noodles are also the best.The curry udon is topped with an egg.The soup stock is made with plenty of Rausu kelp, dried sardines, and bonito flakes. It has a deep flavor that rivals even the thickest noodles.Unlike the golden-brown soup that is common in Fukuoka, it has a strong flavor, is rich, and has a slightly cloudy texture.The surface is fluffy, soft, and chewy like mochi.These noodles are unique. I think Yokozuna udon is topped with burdock tempura, two pieces of fried rice soaked in sweet and salty soup stock, wakame seaweed, a Tsukimi egg , and plenty of meat. The dish also comes with tempura . 2 large shrimps and 3 pieces of local fresh seasonal vegetable tempura. The coating is crispy and the inside is juicy. So, everyone, how did you like this KT EATS udon tour ? We visited two famous Chikugo udon restaurants that are particular about their fluffy and chewy texture that can only be eaten here, and the noodles that take no more than 30 minutes to boil and don’t need to be left to boil.Brought to you by the Chikugo River. We hope you will enjoy the Chikugo udon noodles produced by the abundant water and fertile land. Thank you for watching until the end.

福岡は明太子、博多もつ鍋、豚骨らーめんなんて言いますけど…
福岡、本当はうどんばい！

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