Tawaraya noodle shop in Kyoto serves an udon noodle dish that contains one long thick noodle.
In 2012, Rocketnews24’s food critic Kuzo wote of the hefty treat:
Picking it up in my chopsticks, I also noticed it was incredibly firm. I imagine these noodles are boiled this way intentionally to keep them from becoming too soft and falling apart. I lifted the noodle out of the soup and found that I could bring it over my head without the other end leaving the bowl!
Nice.
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