Seirokaku

The meat in this restaurant is marinated and grilled with great flavor, more Japanese style, much lighter than Korean barbecue. The cold noodles are thicker and harder, and the soup is not so sour. Overall, it is good.

The things in this store are very good, you can come and have a look.

Morioka is known as the "Noodle Capital" in Japan, and the three most representative noodles of Morioka are Wanko (soba) noodles, Jjajangmyeon, and Cold noodles. Naengmyeon originated from Pyongyang on the Korean Peninsula. The Koreans who settled in Morioka at that time missed the food of their homeland, and in 1954 they introduced Korean cold noodles in their own barbecue restaurants, which later evolved into Morioka cold noodles. It is chewy, sticky, elastic and spicy. It is made with a special recipe, including thick juice boiled from beef bones, chewy noodles pressed from potato starch, stewed beef, spicy cabbage and cucumber. Boiled eggs and fruits are usually added to eliminate the spiciness. Cold noodles are translucent and very refreshing, making them very popular in summer. There are cold noodles in various restaurants in Morioka, and the most famous one is the cold noodles produced by Moriokaku next to Morioka Train Station. So, even in the dead of winter. . . . I want to eat cold noodles too. Moreover, in Japan, all the stores are as hot in the winter as in the summer. Picture 1 and 2 show the cold noodles produced by Sheng Louge. The soup is indeed very fresh and sweet. The noodles are also very elastic. Figure 3 This is my favorite vegetable soup in Japan.