Next is soba…

It’s definitely 100%…

Shall we go… to Shinshu…

Next is pasta, I guess…

>>5

Are you going to Kagawa?

Upp… Next is… soba noodles, huh…

Black carbohydrates are hard to absorb, so soba is suitable for athletes…

Food tastes great when you eat it alone…

Are you starting to miss vegetables?

>>10

Country soba is really nice…

Sanuki ramen is definitely for connoisseurs, Shakaar too.

Is there anything I forgot about noodles?

Rice noodles, huh…

Pho looks good too…

Bitter Glace went over there with buckwheat flour.

Handmade soba is nice…

Isn’t this just becoming a bad junkie in its own way?

Soba noodles simmering…

I want to eat the tonkotsu udon sold in Marugame overseas…

I think you might want to eat noodles that start with “Ra” and end with “n,” right?

>>22

Rugman, huh…

That’s quite obsessive.

Chili oil udon, huh…

The spicy oil noodles were delicious too; it might be doable.

It’s logical.

🍀……Yes… it’s Udon boiled in alkaline water.

Are we having spaghetti…?

Ahhhh～～…

Once in a while, you should hang out with other noodles too…

Soki soba, huh…

Spring rain is nice too…

Remember, Fine.

I got hooked on ramen because I like junk food and it’s rare.

Udon and soba are both great, aren’t they?

Lately, I’ve only been talking about machines, so maybe I should invite the doctor to go eat or something…

>>32

What about 🍀?

>>33

Are you coming? It’s a kishimen place, though.

The definition of noodle dishes in Chinese cuisine is broad, Shakaar.

A flower in each hand…

Udon is great, isn’t it, Shakarl…?

Rice with udon as a side dish…? What are you talking about?

>>41

Also, Oi is not Edo.

>>42

Ah!?

>>41

Shut up!

>>41

I want to compare the three major types of udon.

One udon… When it’s this thick, it takes a lot of effort to make and boil, so you can’t eat it without a reservation… However, the simplicity of being able to finish it in one slurp is, excluding the effort, extremely logical… If you think of the price as a labor cost, it is indeed logical…

Alright, I got it. Fine, let’s go to Fukuoka together.

I’m looking forward to it… Hakata udon.

I can’t tell the difference between Inaniwa udon and hiyamugi…

>>47

It’s just the thickness of the noodles that’s different.

Soba shop curry is also good, isn’t it?

Curry udon is great, isn’t it?

Grilled udon is delicious too.

Soba shop ramen is good too, right?

I’m also curious about knife-cut noodles…

How is the correct way to eat jaja noodles…?

Because they’re like a researcher, once they become interested, they go into full-on mode, which is quite characteristic of Shakar… is it?

Pork bone mode!?