{"id":7220,"date":"2026-02-04T11:00:52","date_gmt":"2026-02-04T03:00:52","guid":{"rendered":"https:\/\/joyjapan.tokyo\/?p=7220"},"modified":"2026-02-04T13:25:39","modified_gmt":"2026-02-04T05:25:39","slug":"q3p70x9","status":"publish","type":"post","link":"https:\/\/joyjapan.tokyo\/ms\/gourmet\/q3p70x9\/","title":{"rendered":"Baru dibuka di Nakano! 'Shirankedo'\u2014kedai pakar yang menyajikan udon gaya Goto dari Nagasaki: semangkuk asli yang menampilkan stok ikan terbang dan mee nipis dalam minyak camellia."},"content":{"rendered":"<p>Jika anda mengidam semangkuk ramen di Tokyo yang sedekat mungkin dengan yang asli.<strong>Pergi ke Pulau-pulau<\/strong>Udon gaya tempatan? Oleh<strong>Yoshinoya Holdings<\/strong>Platform padanan pinjaman dan peminjaman dalam talian<strong>BerkongsiRestoran<\/strong>Kedai khusus Udon akan dibuka tidak lama lagi<strong>Shirankedo<\/strong>, telah pun<strong>Tokyo, Nakano (Nakano)<\/strong>Sekarang dibuka. Pemilik berasal dari<strong>Prefektur Nagasaki<\/strong>...berharap untuk memperkenalkan Goto udon\u2014yang agak jarang ditemui di Tokyo\u2014kepada lebih ramai pelancong dan penduduk tempatan dengan cara yang paling asli.<\/p>\n\n<h2>Apakah itu Goto Udon? Tiga faktor utama, daripada minyak camellia hingga tekstur.<\/h2>\n<h3>1) Kaedah menyediakan mee yang dicampur dengan minyak camellia<\/h3>\n<p><strong>Pergi ke Udon<\/strong>Semasa proses membuat mi, satu lapisan disapu.<strong>minyak kamelia<\/strong>Akibatnya, mee itu halus tetapi tidak patah, licin di lidah, dan mengekalkan keanjalannya serta ketegasan gigitan sehingga ke penghujung.<\/p>\n<h3>2) Mee nipis dengan gigitan yang kenyal<\/h3>\n<p>Berbeza dengan mi udon tebal biasa, mi udon Got\u014d kelihatan ramping, namun berkat pengeringan dan penuaan tradisional, ia menawarkan rasa yang menyegarkan dan kenyal yang memuaskan.<\/p>\n<h3>3) Inti kuah sup tempatan<\/h3>\n<p>Kaldu ini dibuat menggunakan bahan-bahan yang merupakan sebahagian penting dalam budaya kulinari Goto.<strong>Stok ikan terbang (Ago-dashi)<\/strong>...dengan rasa yang elegan dan kedalaman kerumitan, melengkapi dengan sempurna aroma gandum dan tekstur halus mi nipis.<\/p>\n<h2>Niat asal pemilik: untuk membawa rasa kampung halaman ke Tokyo<\/h2>\n<p>Pemilik berasal dari Nagasaki. Semasa mengumpul pengalaman di restoran udon di Tokyo, dia menyedari bahawa 'tidak banyak tempat di Tokyo yang mengkhusus dalam udon Goto'. Oleh itu, dia memilih untuk membuka kedai di Nakano, dengan harapan bahawa melalui semangkuk udon yang dihasilkan oleh seorang tukang pakar, lebih ramai orang akan menghargai pesona udon Goto.<\/p>\n<h2>Panduan wajib cuba: Mulakan dengan sup panas, kemudian tunggu 'mi celup'.<\/h2>\n<p>Jika ini lawatan pertama anda, kami mencadangkan anda mencuba versi asas terlebih dahulu.<strong>Mie udon gaya Goto yang panas<\/strong>\u2026 dan nikmati keseimbangan antara stok ikan terbang dan mi nipis dalam minyak kamelia. Restoran itu juga telah mengumumkan bahawa, apabila cuaca menjadi lebih panas, mereka akan melancarkan<strong>Tsukemen (mi celup)<\/strong>Gaya yang sempurna untuk pencinta mi yang ingin mencuba sesuatu yang berbeza.<\/p>\n<h2>Pengangkutan dan Waktu Operasi (Profil)<\/h2>\n<p><strong>Nama kedai:<\/strong>Pergi ke Udon Shirankedo (\u30b7\u30e9\u30f3\u30b1\u30c9)<\/p>\n<p><strong>Alamat:<\/strong>5-60-3 Nakano, Daerah Nakano, Tokyo<\/p>\n<p><strong>Waktu operasi:<\/strong>09:00\u201314:00<\/p>\n<p><strong>Ditutup:<\/strong>Isnin dan Selasa<\/p>\n<p><strong>Instagram:<\/strong><a href=\"https:\/\/www.instagram.com\/gotoudonshirankedo\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.instagram.com\/gotoudonshirankedo\/<\/a><\/p>\n<h2>Petua ringkas untuk pelancong<\/h2>\n<p>\u30fbSemasa waktu puncak, kami mengesyorkan tiba lebih awal; jualan mungkin tamat lebih awal jika barangan habis dijual.<br \/>\nSekiranya terdapat perubahan pada menu atau waktu operasi, sila rujuk maklumat yang disediakan di restoran atau di saluran media sosial rasminya.<br \/>\nUntuk pengalaman pulau yang lebih asli, cuba tambahkan beberapa hidangan sampingan atau pelengkap untuk menikmati gabungan ikan terbang, rumpai laut dan bahan-bahan tempatan.<\/p>\n<h2>Kesimpulannya: Menemui Goto di Nakano, bermula dengan semangkuk mi nipis.<\/h2>\n<p>Goto udon tidak mencolok, tetapi ringkas dan asli.<strong>Shirankedo<\/strong>Dengan stok ikan terbang dan mi nipis yang dicampur dengan minyak camellia, hidangan ini membangkitkan rasa Nagasaki; ia sememangnya satu mangkuk yang berbaloi untuk perjalanan, sama ada bagi pelawat pertama kali mahupun warga tempatan yang rindu kampung halaman.<\/p>","protected":false},"excerpt":{"rendered":"<p>\u60f3\u5728\u6771\u4eac\u4f86\u4e00\u7897\u6700\u8cbc\u8fd1\u9577\u5d0e\u4e94\u5cf6\u7fa4\u5cf6\uff08\u4e94\u5cf6\u5217\u5cf6\uff09\u98a8\u571f\u7684\u70cf\u9f8d\u9eb5\u55ce\uff1f\u7531\u5409\u91ce\u5bb6\u63a7\u80a1\u96c6\u5718\uff08\u5409\u91ce\u5bb6\u30db\u30fc\u30eb\u30c7\u30a3\u30f3\u30b0\u30b9\uff09\u904b\u71df\u7684\u9593 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7222,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,33,4,14],"tags":[1114,1108,1109,1115,1113,177,194,1112,1110,1111],"class_list":["post-7220","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-area","category-tokyo","category-gourmet","category-kanto","tag-sharerestaurant","tag-hwegnggg","tag-csvprnx9","tag-yidyc07l","tag-sblo7lzf","tag-fack6oq1","tag-qyeedpe8","tag-4qlhxt8m","tag-36asgetz","tag-zkoyohch"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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