Noodles with Tuna, Whale Meat under Spotlight in Tokyo

   Tokyo, Feb. 3 (Jiji Press)--Noodles served with tuna, yellowtail, whale meat or other ingredients are becoming the flavor of the moment in Tokyo, mesmerizing foodies with the novel combinations crafted by the chefs.
   A restaurant in the Senkyaku Banrai tourist facility adjacent to the Toyosu wholesale market in Tokyo's Koto Ward is popular for its ramen with simmered tuna cheek meat and soup made from bluefin tuna bones.
   "To ensure the consistency of the taste of the soup, we use cultured bluefin instead of wild bluefin," the restaurant manager said. The restaurant therefore buys tuna bones and cheeks directly from a fish farmer in Ehime Prefecture, far from Tokyo.
   Ramen featuring a specific variety of tuna is rare. Backed by demand from health-conscious people, up to 200 bowls of tuna ramen are sold daily at the restaurant, mainly to female customers, the manager said.
   Meanwhile, Awaya Iccho, a "somen" noodle restaurant in Tokyo's Suginami Ward, enjoys the popularity of dishes with sashimi of tuna, bonito, yellowtail and others.

(2025/02/03-14:47)

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