<\/span><\/h4>\n\n\n\nUsamitei Matsubaya was founded in 1893 and is the birthplace of Kitsune Udon. (There are various theories)<\/p>\n\n\n\n
The signboard menus are “Kitsune Udon” and “OJIYA UDON”.<\/strong><\/p>\n\n\n\nThank you to those who wondered, “What is uncle and udon?” I will explain next!<\/p>\n\n\n\n
<\/span>About OJIYA UDON<\/span><\/h4>\n\n\n\nOJIYA UDON is a dish of Osaka-like carbohydrates and carbohydrates, with udon and rice in a square iron pot.<\/p>\n\n\n\n
It seems that the reason for its birth was that it was made from materials that could be procured during the wartime food crisis.<\/p>\n\n\n\n
<\/span>Location and appearance<\/span><\/h4>\n\n\n\nUsamitei Matsubaya is located in the area called “Senba” where the culture of the townspeople of Osaka flourished, and is located between Shinsaibashi Subway Station and Hommachi Station.<\/p>\n\n\n\n
The wooden sign that says “Osaka Udon-dokoro Chasoba Usamitei Matsubaya” is a landmark.<\/p>\n\n\n\n<\/span>Item description and price range<\/span><\/h4>\n\n\n\nIn front of the shop, an item was posted with a photo.<\/p>\n\n\n\nThe famous OJIYA UDON is 820 yen.<\/p>\n\n\n\n
I imagined it was a simple udon and rice dish, but it was surprisingly gorgeous.<\/p>\n\n\n\nWhen you enter the store and take a quick look at the menu, you will find that the <\/p>\n\n\n\n
\u30fbkitsune udon 600 yen
It’s a long-established store, so I think it’s expensive, but it’s safe at the same price range as a general udon restaurant (\u00b4\u2207 \uff40).<\/p>\n\n\n\n<\/span>Actually eat OJIYA UDON!<\/span><\/h4>\n\n\n\nOn this day, of course, I ordered OJIYA UDON, and Osaka OJIYA UDON.<\/p>\n\n\n\n
Here is the “Ojiya Udon” that came out!<\/p>\n\n\n\nGorgeous with lots of ingredients!\u00a0!!<\/p>\n\n\n\n
Shiitake mushrooms, kamaboko, aburaage (prepared in well water at Nishiki Market in Kyoto), green onions, pickled ginger, raw eggs in the middle, and even conger eels are included with a dawn, and the toppings are gorgeous! It seems that the types of ingredients are increasing unlike during the war.<\/p>\n\n\n\n
If you take a closer look from above, you will find rice under the udon noodles! I don’t know what it is, but the tension goes up w<\/p>\n\n\n\nNext is “Osaka Ojiya Udon”.<\/p>\n\n\n\nAt first glance, it’s the same as “Ojiya Udon”, but when you look closely, it has a big omelet and shrimp, which makes it gorgeous!<\/p>\n\n\n\nIt contains various ingredients, so the taste changes every time you eat it, and it’s fun to eat, and after all, the soup stock is delicious!<\/p>\n\n\n\n
It seems that sugar and kelp are used for the second dashi stock, such as kelp from Rishiri and Yakushima’s dead kelp.<\/p>\n\n\n\nI got tired of it in no time.<\/p>\n\n\n\nUnexpectedly enjoy the amazing Osaka gourmet food, where you can enjoy the deliciousness of the soup stock from various angles through various ingredients.<\/p>\n\n\n\n
Before I ate it, I thought it was a “full-bodied carbohydrate dish of udon and rice”, and I wanted to eat a slap, so it was a deep dish that felt the power of Osaka’s dashi culture.<\/p>\n\n\n\n
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\u3010Usamitei Matsubaya<\/strong>\u3011<\/strong>Address:\u00a03-8-1<\/strong>\u00a0Minamisenba, Chuo-ku, Osaka-shi, OsakaOpen hours:<\/strong>\u00a011: 00-19: 30Phone number:<\/strong>\u00a006- 6251-3339Regular holiday:<\/strong>\u00a0Sundays and holidaysBudget:<\/strong>\u00a01000 yenPayment:<\/strong>\u00a0Cash only<\/p>\n\n\n\n