Using only the finest quality ingredients since its conception
Today, Fumiya is a popular udon noodle restaurant but it originally started in 1946 as a Japanese sweets café offering zenzai sweet red bean soup using finest quality sugar and special red beans called Dainagon Azuki from the Tamba region of Kyoto Prefecture. In those days, many sweet shops started to use artificial sweeteners for their products, but Tomiya never compromised their ingredients. Their sincere attitude for providing quality dishes has continued to today, although their main menu changed to offering udon noodle dishes from 1963. In those days, Nabe-yaki Udon (udon noodles with various toppings cooked in a pot) was an expensive dish but Fumiya’s owner wished to serve Nabe-yaki Udon to general diners at a reasonable price. Today, Fumiya’s udon noodle dishes have become the favorite choice of many local people from housewives to company workers. The most popular menu item is the Kyoto-style Nabe-yaki Udon, “Fumiya-nabe” (650 yen) which includes 2 pieces of baked rice cake, shrimp tempura, cooked shiitake mushroom and steamed fish cake. Take-out is also available for 462 yen. The slightly sweet broth goes well with their homemade thick noodles. The broth is made from natural kombu kelp from Rishiri in Hokkaido, and blended dried flakes of round herrings, mackerel and mejika fish. What is more, they use natural spring water from the Fushimi area which makes their broth even more delicious. The flour used for the noodles is, of course, 100% Japanese grown and of the best quality.Indeed, everything at Fumiya is of the finest quality which is their key to attracting a number of fans for many years.
Translation to English by AD BRAIN INC.
Fujin-gaho,August issue,2012/July issue,2010
|Address||519 Kikuya-cho, Nishiki-koji Sakaimachi-agaru, Nakagyo-ku, Kyoto|
|Recommended||462 yen for Kyoto-taste Nabe-yaki Udon, etc. (online shop)|
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