Best Udon Noodles in Japan | Epic Noodle Tour
How, everybody welcome to tabbies I'm sassy and I'm sneaky, welcome back to another food and travel video today, we are taking you to on the epic, dude on tour in, Kahala oh my god I am so excited. So. We just arrived at Takamatsu, Airport it is like an insanely. Early. Hour, of, the day Takamatsu, is only about one hour and 20 minutes from, Tokyo. Haneda Airport so, it wasn't too bad and you, know we really really wanted to try that we don't here because this, place is famous, for, that we don't need a famous. Very famous I hear, that they have even more you don't shops than, convenience, stores in this city that is, unheard. Of I can't even imagine and that we don't start, from talking of Airport Airport. Yeah we're eating we don't at the airport enough not, being I can show you oh I'm, confused. Okay, so subtle, she tells me that you can have free, food, on soup, in the airport, that sounds so, bizarre and, here, we found it to the left is the cold one and to, the right is the hot soup we're gonna start off a cold soup because it's. Pretty hot today you have like this faucet, here and you, when you twist it open some, don't, soup, comes. Out. Wow. That. Is legit. We don't soup, I gotta say. It's. Really you. Don't don't, act asleep I feel, a, little bit strange. So. I need a coffee because, I will drive all day long today that's, right thank you so much, for driving Satoshi, and before, we begin I do have to mention that this is a collaboration. Video with meet Mike Ogawa, if you want to see, us check out all the popular, sites as well as try, out the iconic, foods of Kagawa make, sure to check them out by, clicking right up there we also have a link in the description I feel better now oh good good good let's, go driving. So. Faster place is you. Don't this, place is a little bit too far from the city center, this place is mostly rice, fields, a residential, area it's very very rural but, everyone. Is telling us we have to come here trout, that we do noodles here who don't noodles are very very, famous, here in Kigali in fact it's probably the food. That people. Here mostly eat this, place is very famous for Kamata. Ma a dhama to eat sanic, you don there a variety of the eating way tomato. Is a wonderful, this put. It into, hot noodle, and pour. Some dashi this, shop invented, this Kamiyama, we don't a style in which you place your order is very similar to mother commit we don't in a lot of places we've been called the state of the started self-styled, whether, you. Are favorite with on pick, some toppings. The dishes. And then pour your favorite. - does she I decide, to get the most basic one a common Tama we don't this is basically we don't leave us with the raw egg and green onions what about you mine isn't also comma tomato but with grated. Yam mean, yes toreador toreador emo from my side dish I decided, to get the go, ball which is burdock, tempura, and their, specialty, the potato, tempura. This is tempered, Akiyama imitation, crab deep fry the tofu pouches so this is hot noodles easier I'm not Anna it was so the, noodle, is hot. So, X 9. 3 egg has nicely cooked, look, at this you can see that some, of the egg has already been cooked is that yellow, bits as was a white yeah. So this is a good thing because I I'm not like a huge, huge fan of them raw. Raw egg although, I don't mind it but I'm not like a huge fan. Mmm. Mmm. Good. And, you can definitely tell that these noodles are not mass-produced, I'm. Gonna try this potato because. This is what. They're famous for. Oh my, goodness, Oh. Oh this, is so good, I could. Eat like ten of these I actually want to take these home like, takeout dinner huh the outside has a little crisp its, flavored, with a loti seaweed, here, we got the ten put up burdock this is called Kobo here in Japan oh. That's. Nice it's, very soft. Sometimes. Gobo temperature, can be kind of stringy and, fibery. But this is very nice and soft and tender, and this, noodles, really, Simmons, maybe, two because of egg egg, cooking. Enzyme. Yarmulke, cake the greater the young made this very, smooth. Its. Absorbs, a passive play about this we - - you pray about very well the. Tempura or the imitation, crab you. Don't. Right. Now we are walking through, the model gummy shorting. Guy which is a shopping, street what actually the biggest shopping. Street here. In the city, Oh beauty. It is super, beautiful, there's leave it on Lawrence. You. Can come here there's something for you to do shopping, we're, walking to the car right now we're gonna drive over to the next destination.
Yes Yes, don't, shop next don't shut up let's do it. Here. We are santoku. They cheated on Santa, we. Have a very, interesting. Look. This. One on top it is mochi, but, not only regular, mochi it, contains, an, M, means, a red, bean paste them ooh. This. Beautiful. You don't know those. Very. Comfortable. Very, comfortable flavor. The, chewiness is perfect. For me, it has a nice. Good, chewiness. It's. A characteristic, of 70. Unum here in Colorado favorite job and this, does, she is also, good, that. The she comes from fish. Sharra, adidas mochi. It's. Beautiful. Oh. Here. Is uncle. Inside. Can you see uncle. Its. Tubular, interact. Mouse. Interesting. The, soup is savory, but, inside. Uncle is sweet. The. Contrast, of sweetness. And savory, it's fun. Fun, for me this, is what I got as this is one of their trademark. Dishes and I've never seen you do noodles served, with, raw. Tuna, fish. And on, top the raw tuna you see this white stuff here this, is total mo which is a mountain. Yam the mountain yam is grated, and yes. It is supposed to be slimy the mountain yam itself is very slimy there's. A lot of our scallions, as well as a slivered, naughty and, right, on the side you get some wasabi here as well so I think with this one you have to pour some soy sauce over it so, I'm just gonna drizzle, on the. Soy sauce just one part just in case there's, a little bit of wasabi mix. It into the mountain, yam, get. A little bit of the tuna and we'll. Eat it all together with the noodles as well we'll check it out guys check, out the noodles. Wow. You. Know even, just picking it up you can you can feel, the the weight of the noodles aching kind, of like you. Can already see how bouncy it's, going to be right, there like give us. That's. Good. The, fish is super. Fresh and the, total amount in yam is supposed. To give you stamina so it's supposed to give you energy especially. A hot day like this so. All the ingredients here. Combine. To, make the perfect dish for hot summer time. Here, in Japan I don't know if you can tell but the. Texture. Is, very. Different, from like typical. Food only gap in. Tokyo, and I'm super, curious to try something she's won because his wife has, a sweet, uzuki, field mochi. Inside, that we don't I've never heard of that before but. Apparently that's, like a special. Team here in the kagawa prefecture look. At that these are sweetened, Azuki beans. Can. You believe you these are sweetened guys all. Right here we go. What. A revelation, I. Like. This a lot, it's. So unexpected. Initially. The, idea sounded. Too, bizarre for me I thought, this is weird, but. It actually works no mic I owe on. That soup I don't, know maybe it's the type of soup they use I don't know what it matches. This. Piece. Of mochi. With sueing, Azuki, bean paste chicken. Is a fish cake it, must, be very crispy. Did, you hear the sound. House. Akuto. This is, this. Tempura, batter, look. There, is a nori seaweed, inside. It, is nice ocean, flavor. This place was. Another, revelation. Work. We, have to get into the car and head to the next place I don't know how long I last how much we don't I can eat but I've. Been training for this man let's. Go, okay. Here we are yet. Again at another we, don't shop I can't believe this, is happening but, this is we. Don't Dennis he said is true so. This, place is located inside. A, shopping, mall once again the body camera much is shown is nice. Yeah. Oh by, the way all the names of the shop all the information, is in the description below. In case you guys are interested so, the. First thing we order at this Bhutan shop we did want to try their, local. Chicken and this. Is called, what is it called again when it's quito deponents, okey dokey so that's like bone-in. Chicken, local. Chicken like, commodity. Super. Flavorful, chicken I gotta say outside. We, picked, up super. Poppy I got, the Dutchie, blue, packet and this, is uh I, got, it really simple there, is so many windows today right so I just want something simple, who doesn't basically the udon noodles we got onions grated daikon radish, a little bit of ginger and to not cheat or yeah. Calamansi. Looking thing and I. Squeezed it over my noodles and. Voila here. We go mine is a special, special you're doing it because, it's. Like a choppa, salute. Encoded. Or even, deep old. Do you believe yeah you guys know why, as they actually brought all these trees here on an island, in this area so though I sold Ashima items I would love to go there one day I really, would they, are producing a label and, the, cows are eating the.
Only Bit, this, is duck meat I see, I see that's, why it's called olive, oil, it. Is like only that'll, be interesting and on, top it's. A. Good. Boy. It's soft boiled, egg and. What. Come is seaweed. Green. Onion all. Right so let's give it a try, so let's eat it together come on you. Can, eat but I'm gonna eat my food Oh noodles. That's. Super refreshing you. Know on this particular, place, I. Have. To say that these, noodles are not as, chewy as, some. Of the other places we had but. It's still very good though yeah. This. Beef, this meat, is. Really, good and. Playable. For people. It's simple, be able to shop shabu, too simple, but it's. Flavorful. All right let's change is. Really, refreshing, refreshing. I. Love once in perfect, on, a hot day like today because, it is super hot who cook it look at it we don't its, unless, that's, super, okay, maybe pick up and. Yours. It's a soup. -. Soup okay. Hold on I'm gonna have a piece of the olive, beef to see what it tastes like. Mmm. Oh my gosh so tender. Right. What the hell. This, is all soft but, this this, soon. As you live up it will slowly fleshy, and get right very suggestive, very refreshing it eats much it with this soup. Kakuzu. Hmm. You know what I really, like the, soup Stephen you do the broth they use for. That you don't noodles here in Nagoya it's very different from that soy sauce base that you're used to it Tokyo, you, know it's, a lot more subtle yep, it's, not like a weak taste or anything it's very very, full of flavors, I love noodles, of any kind, to be pleased with you I think you know my favorite has, to be like, either you don't or, ramen. It's, really difficult for me to choose how about you guys, what's, your favorite noodles soba, ramen. Food, on pasta. Let. Us know the comments down below. Good. Morning, everybody I had, a really, good three hours of sleep, we. Learn. Well. In, color, up to eat to, eat udon for breakfast, it's, quite, popular and and the one shop we are going to now is, open, 5 a.m., 5, a.m. well it's. Open, the same time we got up today. Alright, guys so day two begins, we, are at this place car IG show this place is located right across from. Takamatsu. Station. And they're, open from 5:00 a.m. it's incredible, because, like. Something she said people. Start, today is by eating laDawn. Of course some people eat toast but a, lot of you who don't for, breakfast as well so we. Both got the same thing today we got the. Boot. Cut kit done which, is one. Of the simplest forms of padam and this one comes with the. Slices. Of nori. Seaweed. Some. Cane caster which is a deep fried tempura batter some green onions, and as you can see there's some soup already poured onto it this is a cold, bowl. Of noodles and that, is fine because it, is very, hot. Again. Today and I. Also got a couple, of side dishes and all of these go for 100. Yen, this. Is a, mixture. Of shiitake. And maitake. Mushrooms. Tempura. And then, we got a obliga, which is, defined. Tofu. Pouches, and this is a simmered, in a sweet soy sauce okay, here, we go, which. I'm going to mix my now so. I get all the ingredients together. All. Right here, we go. That's, really good, why, is it so good here I don't understand why it we're doing is so good here, and so different from though again Tokyo the. Broth is so much more flavor than, what, you get in Tokyo, that's for sure I don't know what it is it's not, just soy sauce it's not just, simple.
- Yeah I read the noise I I taste some shiitake. I taste, fish. Maybe I don't know it's just a mixture of something very complex, they say let's. Take a bite of the tempura. The. Mushroom tempura. Hmm. Oh. Good. Deep-fried, food first. Thing in the morning actually. Really, good I'm, so crispy, you. Can tell that it's just, deep-fried. Right now I can't, believe I got so much food this morning, by. The way this is a small bowl, because. You got a lot to eat today you, can get a big bowl if you want, look. At how big this one is. Hmm. Oh my. God oh it. Has literally soaked, up all the sauce oh, my, god this is delicious. The chemos, brick, okay we don't yes. She kept, on that. I see that the soup is beautiful. A. Little, bit of sweet and, the. Tempura batter blended. Into the soup. It. Enhances, the money so, much in, this, seaweed. Never. Combined. Into, this stupid, and chewy. Chewy. Noodle. - you delude, oh oh wow. Beautiful. Combination. And this place is located next. Of a highway vast tunnel. Sorta. If you leave Takamatsu, early in the morning or arrived, early in the morning by bus it's, very good price so the, next place we're gonna go is kind of far cut, and so I'm gonna go by car yes and, yeah. We'll, see you guys at the next place. All. Right guys we're at the final, place on an ethic Moodle neuro tour the, shop name is akimichi, this, shop located in mahogany, city. Oh it's, studied name it is starting to rain well we should go inside, this, place has something um unique they. Have a curry, udon yes, but it's not your regular Japanese, style curry we don't lie it's Dave. Well. All I heard is it is very unique so let's, go inside and try, them out. Bezel. All. Right so our Google noodles has arrived. And I. Ordered the red curry, we don't at the normal, level spiciness. Which is a medium spicy so, mine is a black curry so, one down, one level down from the spiciest. One yes because the lady said, that she, really warns. Against, trying to spice this one because it's insanely. Spicy, that, you're probably done and we also got some, Oden, but I gotta again which is our tofu and this. Is with missile and here. This. Is actually a normal thing you'll find a lot of them but then right next to the hutong I took this, egg, good, missile. It good I'm, very curious what is it miso egg yeah well it looks like a deep fried egg a deep, fried boiled egg that's what it looks like to me alright, so first let's take a sip of the soup shall we, I got the same this, red one it's. Still spicy, I mean this is pretty. Spicy for me mine. Is I. Don't. Know why I can't taste the sweetness really, maybe. Because you know me the dashi and there's, us a chocolate, chocolate. Out yeah they, have coffee and chocolate inside, of yours. Sweet. Spicy. But same, time sweet. They're. A good noodle super-smooth, I swear. The. Noodles here the udon noodles in San Aki it's. Just so. Smooth it's so smooth and every. Shop has different. Different. New daughter yes there, are different noodles thickness, and.
Chewiness. And mine also has chicken, you got some carrots, on, there's a whole lot of vegetables, in here it's, almost like a soup. Mine is cattle. To beef and. Green. Onions, I love green, onions, I'm. Gonna have a piece of chicken you could eat on your own, oh that's. Nice, I'm gonna have a bite of the again. I got the grilled tofu with miso sauce and it. Looks lovely. Damn. We don't, mmm. You, know I don't, know why we don't have this combination in, Tokyo you know this, is quite normal and it actually goes well oh yeah, missile, egg I'm very curious what a miso egg is. Beautiful. A good. Egg, Yocum its money. Yes. Missa, missa. Missa missa missa yeah outside, butter because miso. Miso flavor yeah. All. Good things must come to it and here, we are at the end of this epic, you don't tasting video I gotta. Tell you it was a revelation, for me Satoshi I think, so too I really. Really enjoyed that we don't here it's completely different from what you get back in Tokyo every, noodle, was different. Yes yes, every, shop has different. Noodles. Type if, I'm to soup tastes. Like odd, yeah, and you know believe, me when I say you. Can come, here just to eat udon I really. Mean it I mean I would come back just, eat it we don't noodles that's how much I'm kind of obsessed with. Oodles here, in Kagawa. Did. You have a favorite oh. All. My. Favorite, I do have, one that stood out for me okay. It's the one that we don't with, the uncle, mochi, inside, that. One oh my, god I won't eat that again that, was a revelation, I never, knew that you, know something, like a sweet, uncle pace mochi, will go so well with a savory we, don't broth I want, to eat that again, I want. To eat that morning. Do don't do it oh oh, yeah. That one that. Was another good way and yeah really good temporary yeah yeah yeah well. Thank, you so much guys for watching we really hope you guys enjoyed this video we, want to remind you to go over to meet my Kagawa to check out our collaboration. Video you, don't want to miss that one because we really, worked hard on that one you're. Gonna see us go all over Kagawa, check out the popular spots as well as try out some iconic. Foods of Kagawa so go, over there right now, if you are new to this channel we would love it if you subscribe, thank. You for watching see you mix the food adventure.