When you think there’s no more possible inventions for the already known pair of udon noodles and curry, come the people of Aichi and bring another culinary feat! Get to know massively jam-packed “Toyohashi Curry Udon”!
Japanese people love curry. Whether the original, Indian form of preparing, or the proprietary, sweet and thick curry adapted for Japanese taste and widely consumed throughout the country, curry is always welcome in any Japanese table. Udon noodles, just another beloved eats. Join them, and you have Curry Udon, a common dish of the whole country. Now, the residents of Toyohashi, the easternmost city of Aichi, weren’t satisfied with “only” that. Maybe it was that udon doesn’t last long in the tummy, making you eat again in a couple of hours. Or maybe they were just bored. So they invented adding a layer of cooked rice beneath all the curry soup and noodles. Surprise, surprise!
Most of the places serving this Toyohashi specialty will add also the gooey grated yam “naga-imo toro” in order to insulate the rice from the curry soup (and incidentally add to the incredibly stuffed-belly sensation!). You’ll also find boiled quail eggs, one of the farm produces that the city is proud and famous for. With this preparing method, the ingenuous creators of this peculiar dish achieved to satisfy two always-present yearning of the Japanese people: for Curry Udon and for Curry Rice. Now one doesn’t have to be uncertain of which to choose!
Try it when you’re especially hungry. This treat is going to stuff you good!
The Five Clauses of Toyohashi Curry Noodles
1st. Must use homemade noodles;
2nd. Must pour in the bown following this order, from the bottom: rice, grated yam, curry udon noodles;
3rd. Must use quail eggs produced in Toyohashi;
4th. Must garnish with either vegetables mix pickles “fukujinzuke”, radish pot pickles “tsubo-zuke”, or red pickled ginger “beni-shoga”;
5th. Must prepare it with love.
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