Toshikoshi is a celebration for the New Year in Japan, which means to cut from the old year to the new year. They do this by eating Toshikoshi soba, a “year-crossing noodle” to cut from the old year to the new year. To aid in the celebration, Tsurumaru Udon Honpo created DIY Nabeyaki Udon kits.
Tsurumaru Udon Honpo began its operations in Osaka Japan. Since that time, they have opened 50 locations across the country. In 2013, they opened their first US location in Downtown LA. It is located in the Little Tokyo Galleria on 3rd Street and Alameda.
At one time, the mall was known as Yaohan Plaza and it was a bustling place. When I visited, the shops were open, but there were very few people milling around. After inquiring, we learned that Tsurumaru Udon Honpo is located on the third floor. Inside the restaurant, I saw two 50 lb bags of Japanese wheat flour which they use to make their udon noodles.
Their menu includes many different udon offerings such as chashu, marinated beef, seaweed, fried tofu, and tempura. A curry broth with various toppings is also available. Rice bowls, and combination and curry plates are also offered. Due to the pandemic, they are currently limited to to-go orders.
My order was attractively packed and included cooking instructions. The uncooked udon noodles are placed inside a Ziploc bag. Depending on your preference between al dente and soft, you can cook them in boiling water between 10 and 12 minutes. While the noodles cook, add 17 oz of water to their soup concentrate then add the mushrooms and fish cake. Next, drain the noodles, add them to the soup, then add the toppings.
The noodles were prepared al dente; firm and were slightly chewy. The shiitake mushrooms were scored with a beautiful star pattern on top and gave the broth a nice earthy flavor. The long and thin enoki mushrooms gave this texture with a nice crunch with each bite. The surprise for me, however, was the broth. It was more complex than just a standard dashi soup.
The next day I made their regular udon. The regular udon includes fresh udon noodles, soup concentrate, and toppings. I enhanced this by adding thin slices of left-over prime rib that we had on Christmas Day. This was a delightful dinner the day after.
Tsurumaru Udon Honpo is located in the mall at the intersection of 3rd and Alameda in Downtown LA. The parking garage is on Alameda, just south of the intersection.
Tsurumaru Udon Honpo, 333 S Alameda St, Los Angeles, CA 90013; 213.625.0441
tsurumaruudon.com