#047 Dish: Makanai Episode (Chat)
In this episode, we bring you the topic of a special makanai lunch made with purchased udon and tsuyu.
Enjoying the udon purchased at Podcast Weekend.
Using the Shimabara tenobe udon and tsuyu bought at the event, we are enjoying a luxurious cold udon for lunch. The sweet flavor of the mentsuyu and the smooth texture that slides down the throat make this a dish that stimulates the appetite, and the atmosphere in the studio instantly lively.
The arrangement expands with an abundant condiment buffet.
We prepare a lot of condiments such as julienned cucumber, shiso, green onions, myoga, and ginger to enjoy in a buffet style. Furthermore, grated daikon radish using an oni-oroshi and jaomaer are added, leaving the personality very satisfied with the variety of flavors.
A fragrant finish combined with yuzu peel.
By adding freshly grated yuzu peel along the way, the refreshing aroma stands out. Furthermore, we talk about a delicious way to eat that shines with meticulous attention to detail, such as yuzu kosho being included as a secret ingredient in the mentsuyu, but actually there is another secret ingredient prepared here. Please listen to the main episode to find out more.
* This summary is generated automatically by AI and may contain errors.