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Udon 80 images Created 10 Mar 2018

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  • Kirin Udon is housed in an old factory building, barely refurbished for its new purpose, keeps an industrial vibe with basic tables and big tubs of simmering water for heating hot bowls of noodles. <br />
http://kirin.taira-honten.jp/
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  • At self-serve (serufu) noodle joints like Kirin and many others in the Sanuki region, customers heat the udon for any hot noodle dishes in simmering tubs provided.
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  • At self-serve (serufu) noodle joints like Kirin and many others in the Sanuki region, customers heat the udon for any hot noodle dishes in simmering tubs provided. This gentleman did so with a practiced grace that suggested years of udon consumption.
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  • Typical yakumi, or seasonings, for Sanuki udon include green onions, sesame seed, grated ginger, and tempura crumbs (tenkasu), served at Kirin Udon.
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  • Zaru udon with chicken tempura and dipping sauce at Kirin Udon.
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  • Bukkake udon, typical of Sanuki, are served in a strong splash of hot or cold dashi and topped with seasonings.
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  • At the end of the lunch rush, customers heat and season noodles at Kirin Udon.
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  • At Chikusei, tempura is expertly fried to order, with the extra batter added during the process to create an almost impossibly crispy exterior.
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  • Exceptional tempura and udon at Chikusei in Takamatsu.
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  • The master at Chikusei has been cooking his justifiably popular noodles the same way for 30 years, with an enviable economy of movement.
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  • The master at Chikusei has been cooking his justifiably popular noodles the same way for 30 years, with an enviable economy of movement.
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  • The master at work at Gamo Udon.
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  • The master at work at Gamo Udon.
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  • Self-server tempura at Gamo Udon.
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  • Self-server tempura at Gamo Udon.
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  • Bowls of noodles topped with tempura (chikuwa, sardine, and calamari) and seasonings at Gamo Udon.
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  • Customers can eat in the tiny indoors space or in the only slightly larger outdoor area at Gamo Udon.
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  • Customers can eat in the tiny indoors space or in the only slightly larger outdoor area at Gamo Udon.
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  • Customers can eat in the tiny indoors space or in the only slightly larger outdoor area at Gamo Udon.
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  • Still made with Kagawa flour, while many other shops import Australian wheat, Hinode's udon draw crowds of locals and tourists from across Japan.
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  • Self-serve seasoning at Hinode.
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  • Toppings at Hinode are self-serve, and scissors are provided for cutting green onions as required.
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  • Toppings at Hinode are self-serve, and scissors are provided for cutting green onions as required.
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  • Local workers refuel with tempura udon at Hyogo.
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  • Local workers refuel with tempura udon at Hyogo.
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  • Making the udon at Hyogo.
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  • Making the udon at Hyogo.
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  • Making the udon at Hyogo.
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  • Hot dashi broth is atmospherically self-serve at Hyogo Udon.
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  • A typically excellent bowl of udon at Hyogo Udon.
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  • Hot udon and tempura -- a typical Kagawa lunch -- at Hyogo Udon.
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  • Hot dashi broth is atmospherically self-serve at Hyogo Udon.
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  • Udon, and the comfortable, casual restaurant at Yamauchi.
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  • Udon, and the comfortable, casual restaurant at Yamauchi.
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  • Noodles are cooked in simmering kettles over a wood fire in the traditional way at Yamauchi.
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  • Noodles are cooked in simmering kettles over a wood fire in the traditional way at Yamauchi.
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  • Noodles are cooked in simmering kettles over a wood fire in the traditional way at Yamauchi.
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  • Noodles are cooked in simmering kettles over a wood fire in the traditional way at Yamauchi.
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  • Condiments at Yamauchi.
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  • Bowls of udon at Mishima, with the work surface beyond.
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  • Mishima udon are exquisite in their simplicity. Served hot or cold, with only soy sauce, green onion, a hint of chilli, and fresh eggs at the customer's discretion.
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  • Interior, Mishima Udon.
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  • Mishima udon are exquisite in their simplicity. Served hot or cold, with only soy sauce, green onion, a hint of chilli, and fresh eggs at the customer's discretion.
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  • Breakfast at Bakaichidai.
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  • Hot udon with butter, egg, and black pepper at Bakaichidai - a signature dish that mixes to a creamy carbonara.
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  • Octopus tempura and udon at Bakaichidai.
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  • Making the noodles at Bakaichidai. As with other noodle restaurants in the region, the noodles are hand rolled, giving them their distinctive and unmatched texture, but are machine cut.
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  • Making the noodles at Bakaichidai. As with other noodle restaurants in the region, the noodles are hand rolled, giving them their distinctive and unmatched texture, but are machine cut.
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  • Making the noodles at Bakaichidai. As with other noodle restaurants in the region, the noodles are hand rolled, giving them their distinctive and unmatched texture, but are machine cut.
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  • Making the noodles at Bakaichidai. As with other noodle restaurants in the region, the noodles are hand rolled, giving them their distinctive and unmatched texture, but are machine cut.
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  • Making the noodles at Bakaichidai. As with other noodle restaurants in the region, the noodles are hand rolled, giving them their distinctive and unmatched texture, but are machine cut.
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