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If you live in Tokyo you may have come across MITASEIMENJO, a popular tsukemen specialist rumored to be Japan’s no. 1.
0:25 The secret behind the flavor
1:09 What goes in the dipping soup
1:23 How to eat
2:16 Other soup flavors
2:27 The side-menu
The in-house thick noodles is a mix of various types of wheat flours. The hydrolysis rate and boiling time are adjusted according to the temperature and humidity each and every day. The noodles are ice-cooled makeing them more smooth, chewy in texture, and full of body.
The original dipping soup is rich and flavorful and is a special blend of pork bone and fish stock, mixed with high quality vegetables. The soup is slowly cooked and made fresh every day.
MORE INFORMATION
NOZOMI INOUE
Instagram: inouenozomin / inoue.nozomin
Twitter: @nononononozomin
Website:
#BestTsukemenTokyo #HowToEatTsukemen #JapanTravelGuide
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A B O U T U S
The KON’CHA! team is a small crew of 4 people dedicated to showing you all the fun things you can see & do while on your trip in Japan! We try to feature unique experiences that you may only find on Japanese travel blogs and websites.
F A C E B O O K
AloJapan.com