{"id":7220,"date":"2026-02-04T11:00:52","date_gmt":"2026-02-04T03:00:52","guid":{"rendered":"https:\/\/joyjapan.tokyo\/?p=7220"},"modified":"2026-08-28T14:44:35","modified_gmt":"2026-08-28T06:44:35","slug":"q3p70x9","status":"publish","type":"post","link":"https:\/\/joyjapan.tokyo\/tl\/gourmet\/q3p70x9\/","title":{"rendered":"[Pagkain ng Tokyo] Dapat subukan sa Nakano: 'Goto Udon Shirankedo'! Ang sukdulang lasa ng sabaw ng lumilipad na isda ng Nagasaki at manipis na pansit sa langis ng camellia."},"content":{"rendered":"
\n

Kung gusto mong kumain ng ramen sa Tokyo na halos kapareho ng tunay na ramen.Pumunta sa mga Isla<\/strong>Udon na istilong lokal? NiYoshinoya Holdings<\/strong>isang online na plataporma para sa pagtutugma ng pautang at pangungutang Ibahagi ang Restawran<\/strong> Magbubukas na ang tindahan ng mga espesyalidad ng Udon.Shirankedo (\u30b7\u30e9\u30f3\u30b1\u30c9)<\/strong>, ay naipagawa naTokyo, Nakano (Nakano)<\/strong>Narito na!<\/p>\n

Tubong Nagasaki Prefecture, nakakuha ang may-ari ng malawak na karanasan sa pagtatrabaho sa isang kilalang restawran ng udon sa Tokyo, kung saan napansin niya na 'medyo kakaunti ang mga restawran sa Tokyo na dalubhasa sa Goto udon'.Dahil dito, pinili niyang buksan ang kanyang tindahan sa Nakano, na may layuning ipakita ang pambansang kayamanang ito ng kanyang bayan\u2014ang maselan na Goto udon\u2014sa mas maraming manlalakbay at lokal na mahilig sa pagkain gamit ang pinaka-otentikong pamamaraan at sabaw ng lumilipad na isda! Sumali sa korepondente ng JoyJapan habang tinitingnan natin ang masarap na pagkaing ito mula sa Nagasaki na tiyak na magpapasaya sa iyong panlasa!<\/p>\n

\n
\n Buod<\/span>
\n JoyJapan: Mga Pangunahing Kaganapan sa Isang Minuto ng Pinakamabilis na Mga Pangyayari<\/span>\n <\/div>\n
\n
\u2022<\/span>Ang Lokal na Kultura ng mga Pulo ng Nagasaki:<\/b>Isa sa tatlong dakilang udon ng Hapon, ginawa sa pamamagitan ng paglalagay ng lokal na langis ng camellia sa mga udon habang hinahatak nang kamay \u2013 na nagbubunga ng makinis ngunit kamangha-manghang malutong na tekstura!<\/div>\n
\u2022<\/span>Pinagpares na Sabaw ng Kaluluwa:<\/b>Maingat na piniling 'ago dashi' (sabaw ng lumilipad na isda), isang espesyalidad ng mga Pulo ng Goto sa Nagasaki, ay may banayad at eleganteng lasa at mayaman at masalimuot na katangian.<\/div>\n
\u2022<\/span>Ang orihinal na hilig ng tindero bilang isang manggagawa ng sining:<\/b>Ang may-ari, na orihinal na mula sa Nagasaki, ay nagsanay nang husto bago magtayo ng isang espesyal na tindahan sa Nakano na naghahain ng Goto-style na udon\u2014isang bihira sa Tokyo.<\/div>\n
\u2022<\/span>Pinakamahusay na pagpipilian para sa maagang tanghalian:<\/b>Bukas araw-araw mula 09:00 hanggang 14:00 \u2013 isang nakatagong hiyas na hindi dapat palampasin ng mga mahilig sa udon!<\/div>\n<\/p><\/div>\n<\/p><\/div>\n\n

Ano ang Goto Udon? Tatlong pangunahing salik, mula sa langis ng camellia hanggang sa tekstura.<\/h2>\n

Ang Nagasaki Goto Udon, na kabilang sa 'Tatlong Dakilang Udon ng Hapon', ay lubos na naiiba sa karaniwang makakapal na udon na matatagpuan. Ang natatanging pamamaraan ng paggawa at mga katangiang panrehiyon nito ay nagbibigay dito ng napakakinis na tekstura na hindi malilimutan mula sa unang kagat:<\/p>\n

1) Paraan ng paghahanda ng pansit na hinalo sa lokal na langis ng toon<\/h3>\n

Pumunta sa Udon<\/strong>Habang hinihila at iniunat nang kamay ang pansit, inilalapat ang isang espesyalidad mula sa Goto.Langis ng camellia (langis ng bulaklak ng camellia)<\/strong>Hindi lamang nito pinipigilan ang pagdikit-dikit ng mga pansit, kundi tinitiyak din na mananatili silang manipis ngunit hindi napuputol, na may napakakinis na tekstura sa dila, habang pinananatili ang mahusay na elastisidad at kagat hanggang sa huli.<\/p>\n

2) Ang mga pansit ay manipis ngunit may kamangha-manghang kagat.<\/h3>\n

Hindi tulad ng magaspang at makapal na tekstura ng Sanuki udon,Ang Goto udon noodles ay payat ang itsura, na kahawig ng somen noodles, ngunit matapos dumaan sa tradisyonal na proseso ng pagpapatuyo sa hangin at pagtanda, nag-aalok ito ng nakakapreskong makinis na tekstura at matatag, malutong na kagat; habang mas lalo mong nginunguya, mas lalo mong namnamin ang bango ng trigo.<\/p>\n

3) Ang kaluluwa ng lokal na stock: 'flying fish stock'<\/h3>\n

Ang sabaw ay gawa sa mga sangkap na mahalagang bahagi ng kultura sa pagluluto ng Goto,Pang-ihaw na isdang lumilipad (Ago-dashi)<\/strong>Gawa sa hinay-hinay na nilutong isdang lumilipad na inihaw sa uling, may elegante at malinis na lasa na may matamis na panghuli, na perpektong bumabagay sa dalisay na bango ng trigo at sa makinis at malambot na lambot ng pinong udon.<\/p>\n

\ud83d\udc68\u200d\ud83c\udf73 Ang orihinal na layunin ng may-ari: dalhin sa Tokyo ang isang masarap na putahe mula sa kanyang bayan.<\/h2>\n

Ang may-ari, na orihinal na taga-Nagasaki, ay napagtanto habang nagkakaroon ng karanasan sa isang kilalang restawran ng udon sa Tokyo na 'kaunti lamang ang mga restawran sa Tokyo na dalubhasa sa Goto udon'.Upang matulungan ang mas maraming tao na maunawaan at mahalin ang natatanging pagkaing ito mula sa kanyang bayan, pinili niyang buksan ang kanyang restawran sa masiglang kapitbahayan ng Nakano, na may layuning iparating sa mga manlalakbay ang init at karakter ng mga Pulo ng Goto sa Nagasaki sa pamamagitan ng isang mangkok ng nudles na ginawa nang may dedikasyon ng isang tunay na artisan.<\/p>\n

\ud83e\udd62 Gabay sa mga dapat subukan: Magsimula sa mainit na sabaw, pagkatapos ay inaabangan ang 'pancitrang nilublub'.<\/h2>\n

Para sa mga unang beses na bumibisita, mariing inirerekomenda ng aming korepondente na subukan muna ang klasikong bersyon.Mainit na udon noodles na istilong Goto<\/strong>\u2026 at tikman ang perpektong balanse sa pagitan ng sabaw ng lumilipad na isda at ng manipis na pansit na niluto sa langis ng kamelia habang mainit pa ito. Ipinahiwatig din ng restawran na, habang umiinit ang panahon, balak nitong ilunsadTsukemen (pampulog na pansit)<\/strong>Isang bagong uri para sa mga mahilig sa udon na nais magbago at magdagdag ng nakakapreskong twist!<\/p>\n

\n \ud83d\udca1 Ilang tip para sa mga bisita:<\/strong>
\n \u2022 Maagang pagdating:<\/strong>Ang oras ng pagbubukas ay mula 09:00 hanggang 14:00. Limitado ang pang-araw-araw na stock; inirerekumenda naming dumating nang maaga tuwing rurok ng oras, dahil maaaring magsara kami nang mas maaga kung mauubos ang stock.
\n \u2022 Opisyal na Pahayag:<\/strong>Kung sakaling magkaroon ng huling-minutong pagbabago sa menu o sa oras ng pagbubukas, mangyaring sumangguni sa mga paunawa na nakapaskil sa restawran at sa opisyal na mga social media channel.
\n \u2022 Pinahusay na lasa:<\/strong>Kung nais mong mas maramdaman ang lokal na lasa ng isla, subukang magdagdag ng ilang lokal na sangkap o ulam na gawa sa damong-dagat upang maranasan ang perpektong pagkakabagay sa pagitan ng sabaw ng lumilipad na isda at ng mga pagkaing-dagat.\n <\/p><\/blockquote>\n

\ud83d\udccd 'Goto Udon Shirankedo' \u2013 Detalye ng tindahan<\/h2>\n\n\n\n\n\n\n\n\n\n
Proyekto<\/th>\nKaragdagang impormasyon<\/th>\n<\/tr>\n<\/thead>\n
Pangalan ng tindahan<\/td>\nPumunta sa Udon Shirankedo (\u30b7\u30e9\u30f3\u30b1\u30c9)<\/td>\n<\/tr>\n
Tirahan<\/td>\n5-60-3 Nakano, Distrito ng Nakano, Tokyo<\/td>\n<\/tr>\n
Oras ng pagbubukas<\/td>\n09:00\u201314:00 (hanggang maubos)<\/td>\n<\/tr>\n
Mga pampublikong pista opisyal<\/td>\nLunes at Martes (Lunes, Martes)<\/td>\n<\/tr>\n
Mga pagpipilian sa transportasyon<\/td>\nIsang maikling lakad mula sa Hilagang Labas ng Estasyon Nakano sa mga linya ng JR at Tokyo Metro Tozai.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Bilang konklusyon: Ang pagkikita kina Goto at Nakano, na nagsimula sa isang mangkok ng manipis na pansit.<\/h2>\n

Ang Goto Udon ay hindi magarbo, kundi simple at tunay.Shirankedo<\/strong>Sa stock ng lumilipad na isda at manipis na pansit na hinalo sa langis ng camellia, nagbabalik-tanaw ang putahe sa mga lasa ng Nagasaki; isang mangkok na sulit ang paglalakbay para sa mga unang beses na bisita at sa mga lokal na nami-miss ang tahanan.<\/p>\n

\n
\n \ud83d\udcf7 Bisitahin ang opisyal na Instagram page ng Shirankedo para makita ang pinakabagong mga update.
\n <\/a>\n <\/div>\n

\n Pinagmulan: ShareRestaurant \/ Goto Udon Shirankedo \/ Inihanda ng pangkat ng editoryal ng JoyJapan\n <\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

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Ang sukdulang lasa ng sabaw ng lumilipad na isda ng Nagasaki at manipis na pansit sa langis ng camellia \u2013 JOY JAPAN: Tuklasin ang Pag-ibig sa Japan","description":"Gusto mo bang tikman ang udon na itinuturing na pambansang kayamanan mula sa Goto Islands sa Nagasaki habang nasa Tokyo? Opisyal nang nagbukas ang 'Shirankedo', isang espesyal na restawran sa Nakano Ward, Tokyo!Inihahain nang personal ng may-ari, na tubong Nagasaki, ang restawran ng mano-manong hinila na manipis na udon na gawa sa maingat na piniling langis ng camellia, na sinamahan ng masaganang at malinamnam na sabaw ng lumilipad na isda (ago dashi), na naghahatid ng pinaka-otentikong lasa ng mga pulo. Huwag palampasin ang unang-kamay na ulat at gabay sa pagkain ng espesyal na koresponsal ng JoyJapan!","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/joyjapan.tokyo\/tl\/pinong-pagkain\/q3p70x9\/","og_locale":"en_US","og_type":"article","og_title":"\u3010\u6771\u4eac\u7f8e\u98df\u3011\u4e2d\u91ce\u5fc5\u5403\u300c\u4e94\u5cf6\u70cf\u9f8d\u9eb5 Shirankedo\u300d\uff01\u9577\u5d0e\u98db\u9b5a\u9ad8\u6e6f\u8207\u693f\u6cb9\u7d30\u9eb5\u7684\u6975\u7dfb\u7f8e\u5473 - JOY JAPAN \u63ea\u611b\u65e5\u672c","og_description":"\u60f3\u5728\u6771\u4eac\u54c1\u5690\u9577\u5d0e\u4e94\u5cf6\u5217\u5cf6\u570b\u5bf6\u7d1a\u70cf\u9f8d\u9eb5\uff1f\u4f4d\u65bc\u6771\u4eac\u90fd\u4e2d\u91ce\u5340\u7684\u5c08\u9580\u5e97\u300cShirankedo\uff08\u30b7\u30e9\u30f3\u30b1\u30c9\uff09\u300d\u6b63\u5f0f\u958b\u5e55\uff01\u9577\u5d0e\u51fa\u8eab\u5e97\u4e3b\u89aa\u81ea\u6599\u7406\uff0c\u56b4\u9078\u693f\u6cb9\u62c9\u88fd\u7d30\u70cf\u9f8d\u9eb5\u8207\u9bae\u7f8e\u98db\u9b5a\u9ad8\u6e6f\uff08\u3042\u3054\u51fa\u6c41\uff09\uff0c\u5e36\u4f86\u6700\u9053\u5730\u7684\u5cf6\u5dbc\u98a8\u571f\u6ecb\u5473\u3002\u5feb\u770bJoyJapan\u7279\u6d3e\u54e1\u7684\u6700\u901f\u5831\u5c0e\u8207\u7528\u9910\u653b\u7565\uff01","og_url":"https:\/\/joyjapan.tokyo\/tl\/pinong-pagkain\/q3p70x9\/","og_site_name":"JOY JAPAN \u63ea\u611b\u65e5\u672c","article_publisher":"https:\/\/www.facebook.com\/profile.php?id=61558041710771","article_published_time":"2026-02-04T03:00:52+00:00","article_modified_time":"2026-08-28T06:44:35+00:00","og_image":[{"width":940,"height":706,"url":"https:\/\/joyjapan.tokyo\/wp-content\/uploads\/2026\/02\/MyyU2gFu6B2U_lOD9_.jpg","type":"image\/jpeg"}],"author":"\u5403\u8ca8\u5c0f\u4f59","twitter_card":"summary_large_image","twitter_misc":{"Written by":"\u5403\u8ca8\u5c0f\u4f59","Est. reading time":"3 minuto"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/joyjapan.tokyo\/gourmet\/q3p70x9\/#article","isPartOf":{"@id":"https:\/\/joyjapan.tokyo\/gourmet\/q3p70x9\/"},"author":{"name":"\u5403\u8ca8\u5c0f\u4f59","@id":"https:\/\/joyjapan.tokyo\/#\/schema\/person\/5b2888a7b8479bb52e7242e7acccb543"},"headline":"\u3010\u6771\u4eac\u7f8e\u98df\u3011\u4e2d\u91ce\u5fc5\u5403\u300c\u4e94\u5cf6\u70cf\u9f8d\u9eb5 Shirankedo\u300d\uff01\u9577\u5d0e\u98db\u9b5a\u9ad8\u6e6f\u8207\u693f\u6cb9\u7d30\u9eb5\u7684\u6975\u7dfb\u7f8e\u5473","datePublished":"2026-02-04T03:00:52+00:00","dateModified":"2026-08-28T06:44:35+00:00","mainEntityOfPage":{"@id":"https:\/\/joyjapan.tokyo\/gourmet\/q3p70x9\/"},"wordCount":18,"publisher":{"@id":"https:\/\/joyjapan.tokyo\/#organization"},"image":{"@id":"https:\/\/joyjapan.tokyo\/gourmet\/q3p70x9\/#primaryimage"},"thumbnailUrl":"https:\/\/joyjapan.tokyo\/wp-content\/uploads\/2026\/02\/MyyU2gFu6B2U_lOD9_.jpg","keywords":["ShareRestaurant","\u4e2d\u91ce","\u4e94\u5cf6\u70cf\u9f8d\u9eb5","\u5409\u91ce\u5bb6\u63a7\u80a1","\u65e5\u672c\u4e09\u5927\u70cf\u9f8d\u9eb5","\u65e5\u672c\u65c5\u904a","\u6771\u4eac\u7f8e\u98df","\u693f\u6cb9","\u9577\u5d0e\u7f8e\u98df","\u98db\u9b5a\u9ad8\u6e6f"],"articleSection":["\u5730\u5340","\u6771\u4eac","\u7f8e\u98df","\u95dc\u6771"],"inLanguage":"tl"},{"@type":"WebPage","@id":"https:\/\/joyjapan.tokyo\/gourmet\/q3p70x9\/","url":"https:\/\/joyjapan.tokyo\/gourmet\/q3p70x9\/","name":"[Pagkain ng Tokyo] Dapat subukan sa Nakano: 'Goto Udon Shirankedo'! Ang sukdulang lasa ng sabaw ng lumilipad na isda ng Nagasaki at manipis na pansit sa langis ng camellia \u2013 JOY JAPAN: Tuklasin ang Pag-ibig sa Japan","isPartOf":{"@id":"https:\/\/joyjapan.tokyo\/#website"},"primaryImageOfPage":{"@id":"https:\/\/joyjapan.tokyo\/gourmet\/q3p70x9\/#primaryimage"},"image":{"@id":"https:\/\/joyjapan.tokyo\/gourmet\/q3p70x9\/#primaryimage"},"thumbnailUrl":"https:\/\/joyjapan.tokyo\/wp-content\/uploads\/2026\/02\/MyyU2gFu6B2U_lOD9_.jpg","datePublished":"2026-02-04T03:00:52+00:00","dateModified":"2026-08-28T06:44:35+00:00","description":"Gusto mo bang tikman ang udon na itinuturing na pambansang kayamanan mula sa Goto Islands sa Nagasaki habang nasa Tokyo? Opisyal nang nagbukas ang 'Shirankedo', isang espesyal na restawran sa Nakano Ward, Tokyo!Inihahain nang personal ng may-ari, na tubong Nagasaki, ang restawran ng mano-manong hinila na manipis na udon na gawa sa maingat na piniling langis ng camellia, na sinamahan ng masaganang at malinamnam na sabaw ng lumilipad na isda (ago dashi), na naghahatid ng pinaka-otentikong lasa ng mga pulo. 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