(Page 2) The second biggest event in the history of wheat in 8,000 years”… The much talked about “glutinous wheat” ramen, the ultimate in sticky texture. | FRIDAY DIGITAL

The second biggest event in the history of wheat in 8,000 years”… The much talked about “glutinous wheat” ramen, the ultimate in sticky texture.

|CULTURE
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Tsukemen spin-off from a famous noodle store pursues the critical point between thirst-quenching and glutinous / HONDA MENGYO Kanda (Kanda)

Located right in front of Kanda Station in the heart of the city, Honda Mengyo has its own noodle-making space and makes its noodles in the store. The super-hydrous, chewy noodles are carefully hand-rubbed and then boiled in a custom-built pot in one go!　The noodles are then served with cold water. Once you have witnessed the flowing flow of the noodles in the open kitchen, the “homemade hand-rubbed tsukemen” that is promoted in the Tsukemen category of Mochi Wheat is ready to be served.

HONDA MENGYO Kanda” was the third branch of “MENDOKORO HONDA,” which is known as a regular in the TRY Famous Restaurant Section, and was launched in January 2011. It has been serving high-quality tsukemen (dipping noodles) that satisfy Kanda businesspersons, but within four months of its establishment, the noodles were completely changed. The original noodles were made with glutinous wheat, but in version 2, the noodles are slightly slimmer, giving the noodle a more “throat-clearing” feel, which is the specialty of tsukemen.

The “top” item on the menu is topped with fragrant roasted Oyama chicken, and together with the noodles, the ingredients are highly satisfying. Wheat noodles are known for their crispiness and smoothness, but glutinous wheat noodles have the softness of rice cakes. Honda’s tsukemen has an exquisite hybrid feel: glutinous yet smooth, and slides easily down the throat. Two types of soup are available: sansho (Japanese pepper) and ginger. Enjoy the tsukemen soup until the last drop and feel the lingering flavor of the glutinous wheat noodles.

Homemade hand-rubbed tsukemen (top) (1,400 yen). The dipping sauce is filled with boiled pork, bamboo shoots, and kujo onions. The noodle dish is topped with a flavored egg with a sweet Tsugaru egg, premium Japanese nori seaweed, and roasted Oyama chicken. It is a perfect set menu.
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If you want to feel the texture of wheat, the tsukemen noodles are best served with cold water. The noodles are hand-rubbed and light-heavy with a sticky texture. The noodles are light, heavy, and glutinous, and feel great as they glide down your throat.
Hondamengyo Kanda / 3-7-8 Uchikanda, Chiyoda-ku, Tokyo Hours: 11:00 – 22:00 Closed: None Access: 1 minute walk from Kanda Station on the JR Yamanote Line and others

The glutinous noodles in a thick broth field are a lively sight! Teuchi-Hasu (Ryogoku)

Founded in December 2010, this up-and-coming restaurant attracts a long line of customers with its meticulous work. As the restaurant’s name “Teuchi” implies, the owner, Hiroki Hayashi, provides handmade noodles, from the watering of the flour to the cutting of the noodles. The flour is a blend of “Waka” flour from Hokkaido and “Mochihime” glutinous wheat from Iwate Prefecture.

The soup to go with the handmade noodles is a combination of a soy sauce broth made from several kinds of dried sardines and Rishiri kelp, and “hansei gaeshi,” a blend of seven kinds of soy sauces. The broth has a gentle yet deep flavor.

It is also good to fully experience the texture of the noodles with oil soba. The texture of the tsukemen noodles is also an unforgettable dining experience. The glutinous wheat noodles take on a different appearance when combined with the artisanal broth. The mellow soy sauce ramen and the multilayered salt ramen allow you to fully appreciate the unique characteristics of glutinous wheat noodles.

Shoyu ramen” (880 yen). The classic appearance with a little bit of naruto on top is very appetizing. The fascinating noodle dangles under the large piece of char siu pork.
The first impact is soft, but when you bite into the noodle, it gives you just the right amount of chewiness. It is an endless noodle that begs to be slurped and chewed in a loop!
The water content (ratio of water to flour) is around 43%, and is fine-tuned according to the season and humidity, always aiming for the optimum “sticky” and “smooth” texture.
The noodle-making space inside the restaurant. The noodles are made by hand without using a noodle-making machine, and before boiling, they are carefully hand-rubbed to give them a wavy texture.

Located at 3-16-2 Chitose, Sumida-ku, Tokyo, Livri Easter Kikukawa 1F Business hours: 11:30 – 14:30 (LO), 18:00 – 20:00 (LO) *Open only for lunch on Sundays and holidays Closed: Monday and Friday Access: 8-minute walk from Ryogoku Station on JR Sobu Line and others, 6-minute walk from Morishita Station on Toei Shinjuku Line and Oedo Line

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