Nakamura: Udon for a Cold Winter Night

A bowl of warm udon is great for a cold day, but even better is nabeyaki udon. Nabe is the word for a pot in Japanese and when it comes to nabeyaki udon, it refers to a specific type of clay pot. This pot heats up slowly making it ideal to cook rice in. For udon, it is ideal because it keeps its contents warm for a long time.

At Nakamura (中むら) there is a large variety of udon to choose from, and one of them is the nabeyaki. I like nabeyaki because it often comes with a lot of toppings making it a complete meal and very filling. At Nakamura these toppings include abura-age (fried tofu), chicken, egg, Japanese leeks, shiitake and fu (dried wheat gluten). The dashi broth was delicious making the abura-age and fu burst with flavour as they soak up the broth. The chicken added another level to the broth as well. And best of all, it stayed hot all throughout the whole meal.

Area: about 600m southwest of Kamejima Station (Higashiyama Line) 亀島駅（東山線）
Restaurant: Nakamura 中むら
Map and Info: https://tabelog.com/aichi/A2301/A230113/23034833/dtlmap/
Hours: Lunch 11:15am-3pm, Dinner 5-10pm