Tokyo introduction

Udon with a firm texture.
I like the place where the color of wheat remains, because it has a rustic feel to the countryside.

I boiled it and ate it as "Zaru Udon".
It was delicious.

#tokyo #japan #saitama #cooking

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For breakfast, I made chicken thighs, zucchini, bok choy, and bean sprouts soup.
The base of the soup is chicken broth.

#tokyo #japan #cooking

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I went to "Sharin Tsukemen".

Special tsukemen.

Thick soup, firm charshoe, chewy menma, seasoned boiled eggs, Seaweed.
And noodles.

It was delicious.

#tokyo #japan #food #ramen

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Whitebait Peperoncino.
The pasta was raw pasta, and it was chewy and delicious.

#tokyo #japan #food #lunch

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