The udon in Honshu and Shikoku has a lot of unique varieties, doesn’t it?

Mikaku… shougai…?

It’s said that this person has developed a tolerance to anesthesia and it doesn’t work at all!

I recently realized that I feel unsatisfied without the aroma of dark soy sauce rather than just the color.

Even if I say so, nowadays most udon in the Kanto region is of this type, so I wonder if young people really understand the difference from Kansai udon?

It’s not a thin flavor because it’s kelp broth, and Ran-neechan is also amazing.

Sanuki udon (Kagawa), Inaniwa udon (Akita), Mizusawa udon (Gunma), Goto udon (Nagasaki), Ise udon (Mie), Kansai udon (Osaka)

Tell me where Conan Airport is.

https://www.pref.tottori.lg.jp/291429.htm

Gosho Aoyama was born in Tottori Prefecture and moved to Tokyo to attend university.

Tottori is said to have a udon broth that is strongly influenced by Kansai, so he is considered a man who knows both the East and the West.

Well, everything east of Yamaguchi is basically Tokyo, so it’s fine…

What kind of broth does Kagawa’s udon have?

Isn’t it basic to eat it with that soy sauce?

Simply put, this is just someone who hates Kansai-style udon, isn’t it?

Yeah, that’s excessive…

Uncle, with anesthesia…

It’s just bland because it’s light in color, right?

It’s not the flavor of noodle soup broth.

The color is simply a difference between black and brown soy sauce.

Regarding the intensity of flavor, in the Kanto region, the broth is rich, and the richer the broth, the more the flavor blends, making it harder to perceive the saltiness.

Kansai dashi has a low umami component and tends to taste salty and bland, making it often salty and lack depth.

There are so many variations of Sanuki udon that can be eaten in its home region of Kagawa, so it’s hard to say that this is the soup.

Isn’t it rather that the Kanto region doesn’t season with just soy sauce?

>ﾐｶｸ…ｼｮｰｶﾞｲ…?

Here’s a present for you, Mr. Pig: a badge and a ladle!

Isn’t it like that thing where light soy sauce actually has more salt content?

Udon is delicious whether it’s made with Kanto’s broth or Kansai’s broth.

Without the strong aroma of bonito, it feels incomplete.

If you say udon is too salty, you can’t eat ramen.

Answer me.

Those who say the flavor is weak are just newcomers.

Kansai is just less colorful but saltier than Kanto.

It looked thin but was salty, which was surprisingly shocking.

The flavor of the Kanto region primarily enjoys the sharpness of soy sauce, so if that is not accepted, I think a somewhat sarcastic attitude like that of a typical Kansai person will emerge.

Since the west uses kombu dashi with light soy sauce and the east uses katsuobushi dashi with dark soy sauce, it’s not a simple matter of strong versus mild.

It’s strange that it has no flavor…

It tastes normal.

The udon in Tokyo wasn’t delicious.

The Higashimaru soup has the flavor of Kansai udon, but it’s quite normally salty.

I was really surprised to see the pitch-black sauce on the Drunk Tsukaji’s show.

The dashi and saltiness are quite strong.

Uncle, as I thought…

I was most surprised that Drunk Tsukaji has his own show.

The lack of color leads to a bland taste, which simply means you probably never ate it before.

They talk about dashi culture, but the dashi itself isn’t very rich.

They’re just pretending that being stingy and having bland flavors is elegant, trying to mask their cheapness.

It feels like Kansai people are comparing standing soba from Kanto with famous udon shops from Kansai.

Today’s thread on regional discrimination

Honestly, the broth in Kansai is delicious.

You can drink just the broth.

Die from salt.

Kanto is just drinking soy sauce.

Even the broth reveals one’s humanity.

Both are delicious.

In a mix.

Udon enthusiast Osugi.

Within this thread, there are mixed opinions on whether the flavor is strong or weak.

The old man probably has distorted taste due to the side effects of anesthetic abuse…

Kanto-style tsuyu has a rich broth where the soy sauce does not overpower the salty flavor.

Kansai broth is a thin soup with a strong salty flavor.

Kanto udon already looks unappetizing.

Kanto’s udon soup has a lot more soy sauce, so naturally, the salt content is higher.

There may be a memory of when Dr. Aoyama ate Kansai udon regardless of his place of origin and found it tasteless.

Tottori is definitely not part of Kansai.

Didn’t you learn that at school?

It’s so funny that Kanto is known for its rich broth.

It’s just sluggish, right?

The flavor of the udon soup is the best.

I’m from Kanto, but I like both broths.

When you eat udon, changing the broth each time keeps it from getting boring.

It’s amusing that despite slathering on a lot of flour-based ingredients and sauce, the delicacy of the flavor is being unraveled, right? Kansai.

Making the differently flavored “Donburi” from the east and west a souvenir from your trip will get a little bit of a reaction.

Here, as a compromise, let’s eliminate the udon broth and limit the way to eat it to with raw egg.

Kansai udon is pretty cheap and bad, isn’t it?

It’s understandable that Kagawa, dominated by plenty of broth made with iriko, has captured attention.

I’ve gone through life without ever touching Detective Conan at all.

I wonder if it’s more enjoyable to read from the first volume… with over 100 volumes, the bar is set high.

Tottori isn’t in Kansai, so maybe they just weren’t familiar with Osaka’s udon…?

The hardness of water is different between Kanto and Kansai.

The ease of extracting broth also changes.

Shall I eat some frozen Sanuki udon…?

You don’t drink all the soup from noodle dishes, do you!?

Using Conan’s depiction as a stick to bash local areas is ridiculous, isn’t it?

Well, you know… soba doesn’t go well with the sauce from Kansai…

Don’t eat with that combination? Yeah.

It seems like there are people here who have a serious complex about Osaka.

Aren’t you using Kanto soy sauce to kill the dashi?

Talk more about Tohoku’s udon.

I haven’t eaten anything but Sanuki-style bukkake udon for a long time.

It’s probably someone from Kansai depicting a Kanto person with prejudice against Kansai.

I went to Osaka the other day, but I forgot to eat udon.

It seems like the old man usually drinks all the udon broth.

Both broths have been around for a long time, but some people criticize them just because they are different from the local broth.

Is Kyushu’s udon in a different category?

Fight with udon from the east, west, south, and north.

I thought that, but southern udon…?

Isn’t it just that you’ve become a fool for flavors because you’re used to the rich soy sauce of Kanto?

Well, well, don’t fight.

I’m from Osaka, but I think Kanto-style udon is also good in its own way, right?

These days, people are drinking various soups with ramen.

Kagawa’s udon is made with iriko broth.

Kansai’s udon uses kombu broth.

Gen is barefoot.

I understood the goodness of Kansai udon with Higashimaru soup!

It somehow has a taste reminiscent of wartime, like the udon in Osaka…

Is the ramen in the west really thin?

You should read it…! Detective Conan…!

You won’t be able to tell the difference between Donbei East and West unless you eat them side by side.

Has the flavor of Kanto become milder since the Edo period?

I’m from Kansai, but I don’t feel proud of having a light-colored broth at all.

If it’s delicious, the color doesn’t really matter.

Why do you try to evaluate things instead of just ending it with a discussion about preferences?

I can understand why a person from Tokyo would say something like this.

Ramen covered in pitch-black garlic oil is certainly off-putting, but is that really how it feels?

The broth of ramen and udon in Tokyo nowadays isn’t as dark as it used to be.

If you order udon and this comes out, you’ll be shocked.

But lately in Tokyo, it’s not about dashi.

The kishimen is still soy sauce-based as always, but…

Many people confuse the terms “Osaka,” “Kansai,” and “West Japan.”

In the Kanto region, the basic seasoning is made by adding kaeshi to katsuobushi dashi.

In Kansai, the flavor is seasoned with a double soup of bonito broth and kombu broth, using light soy sauce and mirin.

The salt concentration is higher in the Kanto region, while glutamic acid is more abundant in the Kansai region.

Is the udon culture different between Osaka, Kyoto, and Kobe!?

It’s not the Kanto area, but Tokyo that is unusually dark.

Recently, the traditional Tokyo udon has decreased, so it’s becoming unrecognizable.

Udon eaten in Tokyo is becoming like Kagawa-style udon.

The double soup that amplifies umami is powerful.

On the contrary, there aren’t many Kansai udon shops in Tokyo, right?

It’s just that some kushiage shops serve kasu udon, but it’s clearly a Kanto-style version that isn’t the original Kansai broth.

Is Tottori’s udon salty?

I’m from Kansai, but I grew up eating Ise udon, so I found Tokyo’s udon to be rather pale in color.

Fukuoka’s udon has delicious broth and burdock tempura, but the noodles…

I wonder if they dislike the way the broth of Kanto’s udon absorbs the color and turns brownish.

If the color is faint, then if it has no flavor, even saltwater wouldn’t be salty.

The depth of flavor and color doesn’t matter.

There are often depictions of Osaka people showing a strong sense of rivalry with Tokyo, but is that really the case in reality?

Are you feeling frustrated and attacking Kansai because you can’t criticize the Expo anymore?

On the contrary, sweet things are tough for me.

I’m used to the taste of Kanto, so it’s a bit troublesome that there’s sugar in the soy sauce.

If you want it to be sweet and salty, I want to adjust it by adding sugar myself, so don’t add it…

Should I have udon for lunch…?

In extreme cases, even when looking at soy sauce, thin soy sauce tends to have a higher salt concentration than thick soy sauce, so the intensity of color and flavor does not necessarily correlate.

There was someone in the company who was a hardcore Osaka person and always made Tokyo their enemy.

It’s just one person, though…