ヒラッチョ
I have returned from my trip home.
I originally wanted to eat "hegisoba" in the countryside, but I was not able to, I thought, and boiled dried hegisoba noodles to eat.
The slight flavor of laver and the smoothness of the noodle were very pleasant.
I also wished I could have had ramen,
I also opened a bottle of the one-cup sake that "Katsuryu," a famous ramen restaurant in the countryside, had teamed up with Takai Sake Brewery.
I had drunk it once at a restaurant, but when I drank it again at home, I found it to have a robust flavor.
It is very crisp and tasty.
It tastes like it can be served with thick ramen noodles or meat, rather than with hegisoba (buckwheat noodles).
The second photo was taken five years ago when I went back to my hometown to visit "Katsuryu" and drank this one cup in the restaurant.
I drank it while eating the Kakuni (stewed cubes of meat) and chashu pork that came out on a separate plate, but did not fit in the bowl.
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