Udon: Maruka

Udon: Maruka

by Yukari Sakamoto
Metropolis Magazine

The Kanda neighborhood is filled with cheap restaurants for the area university students. There is usually a line at this hot spot, but it moves quickly so don’t let that deter you. It’s all business inside as orders are taken quickly and noodles are boiled up in the open kitchen. Be sure to get the squid tempura that is served with scissors so that diners can cut it up into bite-size pieces.

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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