ネイティブが教える英会話のジェムスクール☆Teachers☆

So I ate at Wataya in Marugame last week. It was pretty amazing. And by pretty amazing, I mean it was the most amazing noodle dish I have ever had in my life. Ever since I have developed the compulsion to stop at every udon restaurant I pass to try their niku udon out. I think I am secretly looking to recreate that Wataya taste, its sweetness and yet thick dark, cold broth. I wonder what made it so special, what ingredients they used, to make me turn into an udon fiend. I have been going to the local shops at a rate of at least five shops per week, often on my way to work, leaving early just to get in the door before the shops closed. I am learning slowly how to differentiate the various dishes, since I go so often and since I eat their niku udon, an offering that gives me access to forming an opinion over the three core parts of the dish: meat, noodle, and broth. However, I am learning how amateurish I have been, since apparently a lot of the locals like to just eat kage or bukkake, I guess because the minimalism of Japanese tastes extends even to this modest and scrumptious dish known as udon. I have been trying to pare back on my niku, stripping my tastes down to pass judgment unto the noodles and broth alone, to try to partake in the Japanese experience much more than I have been doing so far. In fact, I think I have never gone out in my entire time here as these two past weeks of my udon adventure. I look forward everyday to eating udon now, and since my local shop, the famous one by Hashioka station, is so close and so cheap, I might just have it for breakfast everyday to force myself to get out of my apartment occasionally, even if it is to just spend some money and put on some weight!