Awa City, Tokushima Prefecture Tarai Udon
🍲 Awa's specialty "Tarai Udon"
1. Spectacular visuals and style
Plenty of udon noodles are brought in a large wooden "basin" along with the boiled soup. The style of surrounding this with family and friends and transferring it to the tsuyu at hand and eating it is exactly a symbol of the group.
2. "Golden Tsuyu" which condensed the taste of river fish
The biggest feature of Tarai Udon is its broth.
Traditional Taste: It is traditional to take the soup stock with a small fish called "Jinzoku" which was caught in the Yoshino River.
Deep flavor: It has a unique aroma and deep flavor that is slightly different from dried sardines and kelp, and once you eat it, you will be addicted.
3. Chewy "Kamaage" texture
The surface of the noodles is fluffy and the inside is chewy because the boiled udon is served in the state of "Kamaage" without tightening it with water.
🥢 point of "through" to eat deliciously
Add raw egg: The Awa style is to crack a raw egg into the tsuyu. The saltiness of the soup and the mellowness of the egg melt together, and you can enjoy a richer taste.
Seasoning: green onions, ginger, sesame seeds, and Tokushima's famous sudachi for a refreshing aftertaste.
Scenery and Spices: In Awa City, especially in the Gosho area, there are many shops along the river and in the mountains, and eating udon while listening to the murmuring is exceptional.
Tokushima Prefecture # tourist # spot # udon # gourmet# local _ gourmet
阿波市のたらいうどんは、家族や仲間と囲んで食べることで、食事時間がより楽しく心豊かになると感じます。実際、自分も初めて体験した時は、その大きな木のたらいが運ばれてきた瞬間からワクワクしました。釜揚げのふんわりもちもちの麺に、吉野川の小魚「ジンゾク」から取られた深いコクのあるダシがしっかり絡み、他のうどんとは違う独特の香ば しさを堪能できます。 また、生卵をツユに溶かし込む阿波流の食べ方は、全体にまろやかさが加わって味に厚みが出るのでおすすめです。さらに、徳島名産のすだちをしぼると、さっぱりとした後味に変わり、夏場でもつるっと食べやすくなります。御所地区の川沿いのお店で食べた時は、せせらぎの音を聞きながらの食事が五感を満たし、より美味しく感じました。 この「たらいうどん」は単なる食事ではなく、地域の自然や文化、人々の繋がりを感じさせる郷土料理としても魅力的です。もし徳島県阿波市を訪れる機会があれば、ぜひこの伝統の味と雰囲気を味わいに足を運んでみてください。地元ならではの食べ方や店ごとのこだわりも楽しみの一つです。
