Udon, Soba, and Ramen in One Dish!　Leave your preconceived notions behind and enjoy the multiplication of craftsmanship and flavor at “Neo Gozaizari”!

Not just noodles!　Citrus fruits, spices, and kelp water… “Umami” and “Sourness” ingenuity!

Gozarizari,” a dish of different types of noodles, has become popular. In recent years, however, “neo-gozari,” which increases flavor and enjoyment geometrically, has been attracting attention due to the creator’s ingenuity.

This “neo-gozari” is not just a matter of increasing the number of noodle types. Each type of noodle has a “combination of umami ingredients” such as citrus fruits, spices, and kelp water, as well as an added-on “acidity impact. Neo Gozakari is a dish of multi-layered textures achieved through a variety of noodles, but it is also a dish of “fusion of five flavors” and “multiplication of umami” that should not be overlooked.

In addition, the neo-goza-mori does not allow you to “eat while eating” because each of the individual flavors is so intensely different from the others. Before you take a noodle with your chopsticks, dip it in the dipping sauce, and bring it to your mouth, you have to think about which noodle you want to pick up, and your chopsticks have to stop in front of the bowl. By confronting the neo-goza-mori, we are consciously confronted with the noodles!

In this issue, we will introduce you to the fascinating world of tsukemen, from “Enishi” (Togoshiginza), where two kinds of tsukemen are made in-house, to “Chomei Udon” (Ebisu), a three-mixture of udon, soba, and ramen from Nagoya, and “Wazyu Seimen” (Keikyu Kamata), a hybrid of four kinds of tsukemen.

Follow each neo-goza-mori and you will discover a deep backbone of artisans and culinary culture that goes beyond mere movement.