只者じゃない？！圧巻の天ぷら技術を持ったうどん蕎麦職人丨Udon noodles in Kyoto

I was surprised at the movement of each tempura. The same businessmen were surprised, but now they are not at all. Because it's hard to do this alone. The timing is all right. If you add another one, you can make udon or soba. It depends on the timing. If you don't fry the tempura and the udon at the same time, it's not good. Isn't Goboten udon unusual? There are quite a few in Kyushu. Kyushu has a lot of them, but it's rare to see them in Kansai. Kyushu is triangular, right? Yes. It's always diagonal. That shape is uncommon even in Kyushu. If you make it in Kyushu, the line remains. Yes, that's right. The tip of the tip is cut. Has your husband been in the cooking business? No, I'm not. Really? I'm a chef. Is that so? I like to eat udon noodles and soba noodles. You learned both udon noodles and soba noodles. Yes, I learned both udon noodles and soba noodles. I see. It's hard to find a shop that specializes in both. If you learn both at a soba shop, you'll be hard to find a shop that specializes in both. I see. You can't find a shop that specializes in both. I see. It's a no-no. You should go to a soba shop.