Hanayui no Shou 21-2H

Investigating Tokushima - 2

[Coast]

Tam: Say. Collecting garbage is good and all, but are we really going to understand anything because of this?

Chi: I'm pretty sure garbage is the same everywhere...

Tam: Ugh... I'm getting pretty hungry. By the way, what foods is Tokushima famous for?

Anz: There's apparently omiki-nabe: a stewed dish made with Awa pork and miso.

Wak: Huuh.

Anz: Apparently the carrots' red and the daikon's white symbolise the Genji and Heiki clans. And in the end they add somen to the dish.

Aya: Oh yeah, I've heard that somen is one of Tokushima's specialty products.

Tak: Maybe we should go for somen sometime too!

Anz: As for other noodles, Tokushima ramen is pretty famous, so I think Sekka-san would be quite happy.

Wak: Wha! I've heard the stories, but do the people of Tokushima support ramen over udon!?

Hin: Tokushima ramen... What was it like again?

Anz: It comes in brown, yellow and white varieties. The most famous one, brown, is made with tonkotsu, strong soy sauce and moderately thick noodles...

Anz: And as toppings it usually has pork belly, scallions, bean sprouts and raw eggs.

Tam: *Drool* ...My bad, I just started drooling...

Anz: The yellow variety has a soup made out of chicken bones and is topped with scallions, bean sprouts and char siu. A simpler style.

Anz: And the white variety is thin, close to an orthodox tonkotsu ramen.

Tam: Ooooh... That sounds awesome! I want to try all of them!

Aya: That does sound really tasty.

Anz: By the way, for Tokushima people ramen seems to be counted as a side dish for rice, so the amount tends to be on the smaller side...

Anz: So transferring toppings from ramen to rice and turning into it an impromptu rice bowl dish seems to be extremely popular.

Tak: Eeh? If you can turn one dish into two, then with three varieties you can have six times the deliciousness!

Hin: Anzu-san, you're really knowledgeable. Did you research this on your own?

Anz: No, not really... Tougou-san sent me a message that explained all this...

Wak: Huh?