The Art of Udon: Discovering the Secrets Behind Inami Udon

🍜Inami Udon is a famous udon restaurant in Hyogo, Japan, known for its traditional soup and noodle making process.

🍲The special broth used for the tempura koro udon is made with aged soup, creating a mellow and rich flavor.

🌟The name 'Koro' in tempura koro udon represents fragrance and dew, bringing a delightful aroma to the dish.

🕒The soup for tempura koro udon is aged in a warehouse for 1 to 2 weeks, allowing the flavors to develop and intensify.

🍳The tempura used in tempura koro udon is made fresh daily, with a focus on quality and ensuring a crispy texture.

What makes Inami Udon special?

—Inami Udon is known for its traditional soup and noodle making process, as well as the special broth used for the tempura koro udon. The name 'Koro' represents fragrance and dew, and the soup is aged in a warehouse to develop a mellow and rich flavor.

How long is the soup aged for?

—The soup for tempura koro udon is aged in a warehouse for 1 to 2 weeks, allowing the flavors to develop and intensify.

Do they make their own tempura?

—Yes, the tempura used in tempura koro udon is made fresh daily. The focus is on quality and ensuring a crispy texture.

What is the meaning behind the name 'Koro'?

—The name 'Koro' in tempura koro udon represents fragrance and dew. It adds a delightful aroma to the dish.

Is Inami Udon only known for their tempura koro udon?

—While Inami Udon is famous for their tempura koro udon, they also offer other delicious udon dishes and various types of tempura.

00:55Inami-cho, Kako-gun, Hyogo

00:57Since 1974, Udon Restaurant Inami

02:10Kelp left overnight.

02:56Soup and noodle making are done at the soba restaurant across the street.

03:01The 3rd generation manager of Inami Udon.

03:57The udon restaurant across the street.

04:04In summer, more than 80% of the customers order the tempura koro udon.

04:07Especially on hot days, we make tempura all day.