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Ina's soul food "Romen"
"Lomen" is a local specialty that was founded in Ina City about 60 years ago and is loved by many people.
We explore the hidden charm of this "Lomen," named after the chara from fried meat noodles.
This is the true identity of Lomen
a-Steamed noodles A yakisoba-type noodles with a light brown color and a unique aroma. Compared to regular yakisoba, it has a thicker and firmer texture.
a-mutton This area used to be a popular wool production, so mutton is used as a by-product. There are currently some restaurants that use pork and beef.
a-Cabbage is one of the most commonly grown vegetables around the Ina region. Many shops use homegrown cabbage.
The origin of "idea noodles" was born from the time when there was no refrigerator.
Before refrigerators became popular around 1955, Chinese restaurants in Ina City, Manbanriri and Hattori Noodleshop, which wanted to properly preserve fresh noodles, came up with techniques to steam noodles to last a long time. Rutton and cabbage were chosen as ingredients to go well with this unique steamed noodles, and the Romen was born. Lomen quickly became a hugely popular dish for Manri. The master of Manli made the name more freely available, as hoped that Lomen would lead to the development of the region, and now it is offered at around 90 establishments.
A variety of condiments and toppings to make your own taste
Another characteristic of the Lomen was that you can season yourself with vinegar, sesame oil, soy sauce, sauce, and shichimi. Another addictive reason may be that you can always pursue your taste by "shop taste + your own flavor."
June 4th is Lomen's Day, and participating stores will be priced at 400 yen!
This is an anniversary of the steamed noodles, which was established after the steamed noodles, "Steamed = 6/4". For more information on participating stores and other participating stores, please visit Ina Romen's Club.
0265-72-7000 (within the Ina Chamber of Commerce and Industry)
Karasawa Masaya (Japanese cuisine Asunaro)
Chairman of Ina Low Men's Club.
"Asunaro" serves romen, which is proud of its soup made from slowly simmering apples, garlic and onions, and brings out the sweetness of the ingredients. (Photo above: Lomen (regular) 500 yen)
[Japanese Cuisine Asunaro]
6423-1 Kamimaki, Ina City TEL 0265-78-3647
There are two types of lomen. Which one are you?
Soup style
A soup that I've been making for about 60 years
Masaki Kananai Mamoru, the owner of the Lomen restaurant "Manri" and the most prominent student this year, turned 80 years old, makes a soy sauce-based soup-style lomen. The noodles and ingredients are simmered in a secret soup that adds secret flavor to pork burdock and vegetables.
As you say you've always been particular about the soup, the richness and depth are concentrated. This dish is packed with the warmth of the family.
[Banraku Restaurant]
"The chef makes it and the customers will season it themselves!"
8268-325 Maehara, Ina City TEL 0265-72-4742
Yakisoba style
Every single dish is filled with fun and fun tastes
Ushio is a representative yakisoba-style lomen based on sauce flavor, which has been in business for about 60 years. This is a fried meat noodle style where steamed noodles are boiled and fryed.
In addition to the original sauce flavor you can enjoy as is, there are also toppings such as hot spring eggs and kimchi, so there are a wide variety of ways to taste them. There are also many "super" that is twice as common, and "super" that is three times as common.
[Ushio]
"The three-meal lomen set that can be purchased by phone ordering is a hidden popular item."
3460-1 Arai, Ina City TEL 0265-72-4595
GOURMET INFO
From left, the scallop bowl [Tatsuno Town], Komagane Sauce Katsudon [Komagane City], Sakuradon [Iijimacho]
A wide selection of unique bowls! SouthShinshu"Donburi Kaido"
The Ina Valley, where the Tenryu River flows, is a paradise of local bowls, so much so that it is known as the "Donburi Kaido."
You can discover delicious and unique bowls, including a firefly bowl that expresses the brilliance of fireflies with eggs, a cherry bowl that uses the famous horse meat, and a sauce-katsu rice bowl that uses katsu mushrooms that are dipped into a secret sauce.
