Lard is also entwined in thick noodles
Mita Noodles has renewed the grand menu with a new design and added "backfat tsukemen" to the standard products, so I ate it immediately.
A mellow backfat is added to the pork bone seafood soup to increase the texture and richness. The price is 860 yen (tax included). This time, the amount of noodles was "normal", and it was chilly for April, so I ordered not only the soup but also the noodles, which are warm.
It was a chilly day, so I chose the noodles
At first glance, I got the impression that it was the usual Tsukemen from Mita Seimenjo, but when I looked into the soup bowl, I saw a lot of chopped lard. When I entwined the noodles at once, it was certainly more savory than usual. Not only that, it has a texture that even thick noodles melt in your mouth. The power of backfat is unbelievable.
Lard entwined with noodles
It is a classic that it contains thick menma and roasted pork. You can also enjoy the seaweed with the scent of rocky shore as an accent.
Gorogoro char siu is also delicious
This is an arrangement of standard tsukemen with the umami of fish and pork, with a richer meat flavor. After eating the noodles, pour the light soup from the thermos on the table and break it. While leaving the mellowness, the part that was squeezed faded and I could taste it until the end.