At each Nakau store, "Kyoto-style Ankake Udon with Steamed Chicken and Ginger" is on sale, which is perfect for the cold season. Available from January 20th.
"Kyoto-style Ankake Udon with Steamed Chicken and Ginger" is a Nakau-style product of "Ankake Udon", which has been widely used in Kyoto for a long time to survive the cold weather. The fried tofu, which is often used in Kyoto's udon specialty stores, which has many menus using "ankake", has been changed to "steamed chicken loosening" at Nakau, and the difference in texture between udon and "Kyoto-style bean paste" is changed. Finished in a fun dish. "Kyofu An" is a golden soup stock made from kelp, dried sardines, mackerel and dried bonito, combined with two types of soy sauce (light soy sauce and re-prepared soy sauce) for a deep taste. "Kyofu-an", which has a soft and gentle taste and is brilliant, is often entwined with smooth and smooth udon noodles, and you can enjoy an elegant richness and aftertaste. The spicy flavor of grated ginger adds an accent to the gentle taste of "Kyofu-an".
The price is average 490 yen and small 350 yen (tax included).