<!-- 412.html -->  <div id="pagebody_outline">    <div id="left_box">      <div id="eve_title_box">        <div id="eve_titie_box_top">        <!-- Image -->        </div>        <div id="midashi"><span class="font_c"><font color="#FF3366"><strong>Tsurutontan interview</strong></font></span><br /><span class="font_b"><strong>This is a fancy Udon (Japanese noodle) restaurant with a long line of people.</strong></span> </div>        <div id="eve_titie_box_bottom">        <!-- Image -->        </div>      </div>      <div class="both10"></div>      <div id="article">                  <div id="article_left">                        <img src="/english/images/event/412_event_03.jpg" width="140" />              <div id="article_text"> </div>                                                <img src="/english/images/event/412_event_07.jpg" width="140" />              <div id="article_text"> </div>                                    <img src="/english/images/event/412_event_09.jpg" width="140" />              <div id="article_text"> </div>                                    <img src="/english/images/event/412_event_11.jpg" width="140" />              <div id="article_text"> </div>                      </div>                <div id="article_right"><font color="#0033cc"><strong>What was the reason to become a Food Analyst?</strong></font><br />・I always loved to eat and thought it would be great if I can <br />make it my lifework.<br /><br /><strong><font color="#0033cc">What do you think is the most important thing for your work?</font></strong><br />・Since I have to judge professionals’ works by my own eyes <br />and tongue, I always keep it mind to assimilate any news related to food and to appreciate to them.<br /><br /><strong><font color="#0033cc">What would you like people to know by this Food Analyst <br />qualification?</font></strong><br />・The importance and happiness of food, and also the heart of <br />the people who engage in food.<br />While tremendous amount of information is surrounding us, I <br />want to guide people to the way they can have enjoyable and healthy food life.<br /><br /><br /><span class="font_c"><font color="#0033cc"><strong>Hikari Tasaki</strong></font></span><br /><strong>Work: </strong>Free lance announcer<br /><strong>Hobby:</strong>TO EAT! That’s all!<br /><strong>Dream:</strong> To create a new style of food world<br /><br />Having kept pursuing the happiness of “eating” from the <br />childhood, she researched about the food in Haikai world at a <br />university.  From 1997, she had a successful step as an <br />announcer at Kyushu Asahi Broadcasting Corporation. After <br />resigning KBC in 2006, she studied abroad in China while <br />searching for delicious local food, worked as a Japanese <br />Culture instructor at a local university.  In 2007, she finally <br />became a food analyst while as a free launce announcer, <br />in Tokyo, making strenuous efforts to promote the food <br />world through mass media.<br /><br /><br /> </div>        <div class="both10"></div>      </div>      <h4 id="eve_midashi">Tsurutontan </h4>      <div class="both10"></div>      <div>This is a fancy Udon (Japanese noodle) restaurant with a long line of people.<br /><br />The name, Tsurutotan came from the combination of the sounds of eating Udon <br />“Tsurutsuru”, <br /><br />making dough out of wheat “Tonton”, and cutting into a noodle “Tantan”.<br /><br />The store has a classic atmosphere enough for a couple to go for a date.  <br /><br />But I was amazed by the looking of the most popular flavor, “Kitsune no Oudon” (￥680) for the first time.<br /><br />A HUGE 15cm fried tofu was completely covering Udon on a 30cm bowl.You never know <br />how happy you can be when you fill your mouth with the deep-drowned fried tofu until you actually try it.My favorite is its Tsuyu(noodle soup).<br /><br />The Kansai type of the soup is slightly sweet with the taste of edible kelp and dried bonito.<br />I heard the soup is used with being kept adding.<br /><br />The Udon from Sanuki, which can never be a supporting role, is made by the handsome <br />professional chefs in a counter-by stepping with feet in a traditional way before getting it <br />lie down for a half day.<br /><br />Fresh with smoking dish will be served after you ordered.<br />There are also private rooms. <br /><br /> It would be wonderful to have Udon at the end of enjoying some Sake or Shochyu or <br />maybe the master who is also a sommelier’s recommended wine. <br /><br /> Actually there are always around 50 kinds of Udon menu including seasonal ones.<br /><br />  Probably it would be a long way to try them all even if you go for a lunch everyday! <br /><br />When it gets cold, try Nabeyaki Udon(￥1550). Crispy conger and chicken make the <br />soup milder. <br /><br /> Anyway, isn’t the Udon place where you need a reservation to go at night kind of <br />cool?<br /><br /><strong><font color="#0033cc">Tsuruitotan Roppongi </font></strong><br /><strong>Address:</strong> 3-14-12 Roppongi Minato-ku Tokyo<br /><strong>Call:</strong> 03-5786-2626<br /><strong>Business hours: </strong>11am to 8am in the morning. <br /> 365 days open.<br /><br /><a href="http://www.tsurutontan.co.jp/">http://www.tsurutontan.co.jp/</a> </div>      <div class="both10"></div>    </div>  <!-- end of left_box -->  </div><!-- end of pagebody_outline -->