Udon: Taniya

by Yukari Sakamoto
Metropolis Magazine

Ningyocho is a fun, quaint and historic Tokyo neighborhood to explore. We found Taniya by chance on a recent outing there when we walked by its front window and saw the chef, Tani-san, rolling out dough for udon. The shop is bright, the staff are genki and the portion sizes are generous—so consider asking for a small bowl of noodles. The staff recommended the bukkake (cold noodles, strong broth), which comes with a grated yamaimo (Japanese yam) and a soft-boiled egg that is fried tempura-style.
2-15-17 Nihonbashi Ningyocho, Chuo-ku. Tel: 03-5695-3060.

If you’ve got an adult hankering for a quick salaryman lunch or something stronger than soda to help wash it down, try popping in to one these noodly nosh joints.

Metropolis Magazine website

Demystifying the udon menu

• かけ (Kake)
The standard hot noodles in a hot broth

• ぶっかけ (Bukkake)
Cold noodles with a bit of strong broth, garnished with toppings such as grated daikon, sudachi (Japanese citrus) and green onions

• 醤油 (Shoyu)
Cold noodles topped with soy sauce and garnishes

• ざる (Zaru)
Cold noodles served with a small bowl of tsuyu dipping broth (also called tsuyu-dashi)

• 釜あげ (Kama-age)
Hot udon noodles served in a bowl of hot water and served with a dipping sauce

• 釜玉 (Kama-tama)
Kama-age noodles that are topped with a raw egg and some soy sauce


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