December 06, 2006

まめ半

061127 128061127 108

061127 109061127 116
古都: 冷たい湯葉うどん、かき揚げ、手作り豆腐、1330円。
Cold yuba udon. No water is added to make the udon apparently, only two kinds of yuba and condensed soy milk are mixed to the flour. The result is very elastic and chewy texture. You grate the ginger yourself, and add it together with the spring onion into the tsuyu dipping sauce. There is a little bottle of condensed soy milk, which the waitor told me to add into the tsuya sauce as well, giving it a smooth taste. The side dish kakiage is mainly onion, plus a piece of bitter gourd tempura. The item I love the most is actually the simple handmade tofu.
まめ半

[ 飯田橋・神楽坂 ]

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Comments:

私もあれ読んだ(笑)。讃岐うどんより繊細って感じ?

seat | December 9, 2006 07:40 PM

口コミサイトの京都にうるさい人のコメントが面白かった
京都のうどんって細麺なのを初めて知った^^;

やっこ | December 9, 2006 12:34 PM