On August 7, 2017, I revisited the Michi-no-Eki in Mikasa. Last time I came in April, it was before the renewal opening, so there was nothing there yet. But now, many different shops have opened up. There are bakeries, hamburger shops, tofu shops, and more from Mikasa city. Today, I was out on my own, and the best part of being out on my own is lunch! It's been a while since I had udon, so I thought it would be nice ♬ I decided to go to Yumecha, a shop at the Michi-no-Eki in Mikasa. There were no customers when I arrived, just two groups came in after me. Since it was hot today, I ordered cold udon. It arrived in about 7-8 minutes. The Yume Udon cost 600 yen. First, I tried the broth. It was elegant yet had a strong dashi flavor. The udon noodles were chewy with a nice firmness. For cold udon, I think the broth could have been a bit saltier to bring out the flavors more. The side dishes were great too. There was a cucumber and cherry tomato salad, and pickled eggplant. Both were delicious. The portion of udon was a bit small, so I recommend getting the rice ball set if you're hungry. I also bought a rice flour chiffon cake as a souvenir. It was moist, not too sweet, and delicious. It's been hot lately, so I hope the owner takes care of their health and keeps making delicious handmade udon. Thank you for the meal!

On April 14, I visited the newly opened "Yumechaya" at the Michi no Eki Mitsumasa, which was renovated this year. The menu consists only of hand-made udon noodles, along with homemade sweet sake and chiffon cake. I ordered the "Yume Udon" for 600 yen, while my companion ordered the "Yume Udon Onigiri Set" for 700 yen. The food arrived in about 15 minutes, surprisingly fast. The broth was delicious, with a subtle yet rich aroma of dashi made from kombu, dried bonito, katsuobushi, and white soy sauce. The udon noodles were smooth and chewy, made from local Kitahonami wheat with a little added potato starch for a good texture. The noodles were perfectly cooked and easy to eat. The pickles of radish, carrot, and shiso were well balanced. My companion's onigiri was a simple salt and white sesame rice ball made with local Nanatsuboshi rice. The owner, who used to run a shop called "Yasuko's Yumechaya" in Kitamura, Iwamizawa, now runs "Yumechaya" in Mitsumasa, after temporarily closing the former. The udon noodles are hand-made by the owner herself every day. Despite her slender figure, she has an incredible amount of energy! I highly recommend trying the meticulously made udon noodles at this charming restaurant. Thank you for the delicious meal!

On April 12, I visited the Taiko no Yu hot spring located near the Sansaku-do station along the train line. The hot spring was not crowded, and I had a very satisfying experience. While walking with my beloved dog at the Michi no Eki (roadside station), I noticed a new building that was under construction. Next to the fruit and vegetable shop at the back of the Michi no Eki, a new store had opened. The store had handmade crafts and even chiffon cakes on display. I purchased some homemade miso paste from the friendly owner and she explained how to use it with meat and fish. I also bought some cucumbers and made miso pickles at home, although I accidentally put too much miso paste which made it too salty. After rinsing it with water, the pickles turned out delicious. I am looking forward to trying the miso paste with other dishes.