{"id":72589,"date":"2015-07-30T18:00:59","date_gmt":"2015-07-30T09:00:59","guid":{"rendered":"http:\/\/fukuoka-now.com\/?post_type=food&p=63896"},"modified":"2019-10-17T12:31:39","modified_gmt":"2019-10-17T03:31:39","slug":"udon-wasuke","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/udon-wasuke\/","title":{"rendered":"Udon Wasuke"},"content":{"rendered":"

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Fukuoka\u2019s claim to be the birthplace of Japanese udon noodles is subject to debate, but when it comes to goboten udon<\/em> (udon<\/em> noodles with burdock tempura<\/em>), there\u2019s no question: Fukuoka did it first, and still does it best. Udon Wasuke is a particularly popular place to try this local favorite (best avoid the noon rush). A huge 20 cm wide disk of gobo tempura<\/em> covers the bowl. It takes some practice, but you use your chopsticks to break off bits of the crunchy tempura<\/em> and dip them into the soup, then slurp them up with the noodles. The fibrous gobo<\/em> is deep fried for each order, and has a nutty, roasted flavor. Their noodles, made with Hokkaido flour, are relatively thin yet firm, while the clear soup is light and tasty. For summer, we recommend the Sappari Bukkake Udon<\/em>: chilled noodles are colourfully garnished with grated daikon, wakame, shiso leaf, umeboshi, katsuobushi<\/em>, and green onion. Beautiful dishes, full of Fukuoka flavor.<\/p>\n

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