秋田県·ご当地グルメ
Jumonji Chuka Soba
Take a sip of the clear soup. The gentle broth made from dried sardines and kelp soaks deeply into your body. The white, thin, curly noodles slide smoothly down your throat, making it easy to finish the whole bowl—this is the Chuka Soba of Yokote's Jumonji. It features a light finish, combining a broth made from bonito, kelp, and dried sardines with white soy sauce. The noodles, made with low alkalinity, are as white as somen noodles and have a soft texture. Pieces of wheat gluten (fu) floating for color soak up the broth, bursting with flavor in every bite. Its origins date back to around 1935, starting from a single diner in Jumonji. Today, it is a signature local gourmet item, with famous shops lined up throughout the town. It is so gentle that you might find yourself wanting to eat it every day. It is truly a bowl of comfort.
Record it after reading
