Soba and udon noodles out of the ordinary
Japanese people have always loved soba and udon. Especially udon, which was born around a thousand years ago, and which was already popular all around Japan in the 17th century, has always been a popular dish. Since udon has such a long history there are bound to be many arrangements of it. Some dishes add western elements to udon, while others fuse udon with some other Japanese dishes. In this last part I am going to tell you about new and interesting udon dishes!
The double strength curry has a really powerful taste of curry but it is just that; a strong tasting curry, it doesn’t get the kick from chili which I find to be a good thing, especially considering you get to choose from four different kinds of chili powders and peppers on the table if you wish to make your curry hotter. In the picture you can see an abura-age deep-fried tofu curry udon, and I tell you, boy does this sweet taste go well with the strong curry, especially if you add some chili on it.
Also I have to meantion this, Shokufutei is really cheap! If you just want soba you can get it for under 500, but what I really recommend are their soba sets that have a bowl of soba and maybe some tempura or a rice bowl. Speaking of tempura, Shofukutei’s tempura is exquisite, and goes really well with the green noodles.
How about inserting this new Kyoto attraction, soba and udon, to your itinerary?