久しぶりに味噌屋（日本では田所商店という方が馴染みがあるかもしれない。））に昼飯を食べに行ってきた。時間は2時を過ぎていたから店のチョイスがなかったせいもある。私は味噌屋ではいつも食べるものが決まっている。
赤味噌を使った伊勢ラーメンである。ただいつも思うのだが赤味噌のクセが強くスープが味噌に負けてしまい、いつも味噌が舌に刺さる感じがして残念だ。今回はチャーハンと伊勢唐揚げラーメンにチャーシューを１pc追加してみた。チャーハンに関しては自分な中では１.２を争う美味しさである。ただ唐揚げだがラーメンの中に入ってくるので時間が経つと唐揚げの衣がスープを吸ってたらたらになるので唐揚げは別盛りにしてもらうのがいいと思う。写真の真ん中に乗っているのはエビフライ！伊勢は名古屋に近いので名古屋名物エビフライを乗せているのだと思う。
I recently stopped by Misoya for lunch. In Japan, many people may know it better as Tadokoro Shoten. It was already after 2:00 p.m., and since my dining options were limited, I decided to eat there for the first time in a while.
I always order the same dish—the Ise Miso Ramen, made with rich red miso. While I enjoy the deep flavor of the red miso, I personally feel that its strong character tends to overpower the soup. The miso flavor can be a bit too intense, leaving a sharp aftertaste on the palate.
This time, I ordered the Ise Miso Fried Chicken Ramen, added an extra slice of chashu pork, and paired it with fried rice.
The fried rice was excellent and remains one of my all-time favorites. It’s easily among the best I’ve had.
As for the fried chicken in the ramen, there’s one thing to keep in mind. Since it’s served directly in the soup, the coating gradually absorbs the broth and becomes soggy. If you prefer crispy fried chicken, I recommend asking for it on the side.
You may also notice a fried shrimp in the center of the bowl. Since Ise is relatively close to Nagoya, I assume it’s included as a nod to Nagoya’s famous ebi fry, one of the region’s signature dishes.
Overall, I enjoyed the meal, especially the fried rice, although I still wish the red miso allowed a little more of the soup’s original flavor to come through.
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