[Sanuki Udon Tour] Day 2 _ Nakamura Udon

After 60 minutes of digestion at World Glass Craft Shop (magnificent chandeliers !), we went to Nakamura Udon, where there was no sign which can show this 'house' is an udonya (By the way, 'ya (や)' in udonya means a tavern).

This udonya is situated amongst houses in a small village with wheat fields, and a flag on the mount shows us that this is an udonya.

There are 3 types of udonya -

1) Self type : you get a donburi (bowl) with a skein of udon noodle. Then you choose from soup, or soybean sauce and fries of your preference. After eating, you need to return the donburi. Most of Sanuki udonyas are in this category.

2) Restaurant type

3) Mixed type : We choose the menu specifically, but food will be served.

Nakamura udonya is self type, and famous for Kama-Tama: Kama means a big pot, as you can see in the picture below, and Tama is short for Tamago (egg).

1) Break a fresh raw egg into a donburi;
2) Put noodles right from the Kama on 1;
3) Pour Tsuyu (katsuobushi & kelp stock with soybean sauce) and add some chopped green onion;
4) Choose fries as many as your stomach can afford :)

<1>

<2>

 <3 & 4>

 (I dropped a prawn fry as I picked it up, but all the people in the store strongly refused to be paid.)


You are now ready to eat outside on a sunny day !
The raw egg has little bit cooked, but it wraps noodle softly, and the taste of green onion refreshes mouth. Turn on to squid and prawn fries - they hold the smell of sea, though slightly cooled. Yummy *_*