I will introduce my favorite Udon shop.
Udon Baku (うどん麦）
Kansai dashi is characterized by a combination of Kombu (kelp), Niboshi (dried sardines) and Katsuo (bonito). Dashi is full of flavor, so soy sauce is added only to add some flavors at the end. This is why it is lighter in color compared to the Udon and Oden you find in the Kanto regions.
The broth used at うどん麦(baku) is Ago Dashi (flying fish). The owner, who was trained on Goto Island(roots of Udon) in Kyushu making Udon noodles, is particular about the use of Ago Dashi.
Can you tell there is no bitterness in the taste?
This is because the owner manually removes the internal organs of the dried sardines from the broth to eliminate bitterness. When I saw his delicate work, I was truly astonished….
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