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ニボラーメン&煮玉子
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ニボラーメン&煮玉子
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ニボラーメン&煮玉子
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ニボラーメン&煮玉子
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ニボラーメン
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ニボラーメン
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ニボラーメン
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ニボラーメン
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ニボラーメン
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和え玉アサリ
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和え玉アサリ
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和え玉アサリ
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和え玉アサリ
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和え玉アサリ
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卓上いろいろ
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卓上の調味料たち
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煮干酢
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食べ方指南
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調味料の説明
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券売機(2020.10)
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2020.10
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名古屋市の森下にあったときにお邪魔したことが
ある。当時は貝出汁のお店だった。可児でも魚介
出汁メインらしいが少し方向性が変わったようだ。
今夜は煮干しにしようと思ったがその濃さで悩む。
以前なら迷わず濃い方を選んだが、セメント系は
飽きてしまったので、あっさりと思われる普通の
ニボラーメンを選択。そして以前の系譜を辿って
アサリの和え玉をプラス。
通常のニボにしたが、煮干し出汁はしっかりした
ボディに思える。えぐみだの苦みだのは完全には
取り除かれていないようだがほぼないと言っても
問題ないと思う。麺は低加水なのだが、そこまで
パキポキではなく、福岡で言うならば、少しヤワ
指定くらいか。黒いナルトと薄く板状に切られた
メンマが面白い。
アサリの和え玉。こちらの麺はパキポキ麺だった。
バリカタ。まぁスープがないだけそうなるなかな。
アサリが良い。そのままいただいて美味しい。
途中で煮干のお酢を足していただきさらに良し。
最後はスープに移してスルスルっと終了。
ごちそうさまでした。
そう言えば、やはり名古屋の池下駅近くにあった
麺や和も可児に移転して来ていた。移転した後で
何度かお邪魔したがここ数年は行っていないな。