Noodles

Japanese noodles, iconic ingredients.

Asian gastronomy is often represented by the rice and images of white rice bowls immediately come to mind. Indeed, rice is a central pillar of food in Asia, grown in China, India, Indonesia or Thailand. However, another basic food is just as important across Asia: Asian noodles. Noodles are omnipresent in Asia, in various forms and made from different ingredients such as wheat, rice, sweet potato or buckwheat. They come in stew, sautéed or soup, adapting to all recipes. Accompanied by condiments They're excellent.

What are the different Japanese noodles?

Japanese noodle is one of the most popular foods in Japan.

The noodles soba, traditionally consumed in mountainous regions where buckwheat cultivation was very present, are very popular. Popular in Japan, soba noodles are mainly made from buckwheat, but are not always exclusively composed of this ingredient. Sometimes they contain a small amount of wheat. Fine and delicate, they lend themselves perfectly to many recipes, whether served hot or cold. Traditionally consumed on December 31 in Japan, soba noodles, based on buckwheat, symbolize longevity for those who eat them that day.

The ramen, come historically from China and are introduced to Japan in the late nineteenth century. They are made from flour, water, salt and kansui that give them a pale yellow colour. Their length and thickness may vary. Ramen noodles are available in dry, pre-cooked, instant or fresh form, ramen are the base of the eponymous dish and are also used in many Asian recipes. Japanese ramen are an integral part of Japanese tables.

The noodles udon are more or less varied in size. These thick noodles are very popular in Kagawa (Sanuki Udon). Udon appeared on the plains where farmers cultivated wheat and rice. Japanese noodles udon eat cold or hot with a bowl of dashi or a tsuyu of soy sauce, dashi and mirin, they make a very popular dish of all.

The noodles somen are served hot in a broth or cold accompanied by a tsuyu depending on the season. Native to western Japan, somen are very fine wheat noodles. They are often sold in 100 g boots, thus facilitating dosage, a boot corresponding to an individual serving. These summer noodles cook extremely quickly, in just 2 minutes, and must be rinsed well with cold water after cooking. They have the peculiarity of being extremely fine. The best are stretched by hand.

The choice of Japanese noodles depends on the type of dish you want to cook. For a comforting ramen, ramen noodles, which absorb well the flavours of the broth, are ideal. If you prefer a lighter dish, udon, with its thick texture, are perfect! For a more balanced option, soba, made from buckwheat, is ideal for cold salads or hot soups

How to cook Japanese noodles?

The cooking of Asian noodles differs from that of Italian pasta.

- Bring a large volume of water to a boil, add the noodles and mix with sticks or a wooden spoon.

- When the water begins to overflow, pour a glass of cold water to bring the level down. Then lower the heat and keep stirring occasionally. Cook according to the time indicated on the package.

- Drain the noodles and plunge them into cold water to rinse them well and cut the cooking. If you consume them hot, warm them briefly in boiling water.

The importance of rinsing Japanese noodles after cooking.

It is essential to rinse Asian noodles with cold water after cooking to avoid sticking with each other.

If consumed hot, they are then warmed or sautéed in a sauceTo the wok. This allows you to taste them by eagerly aspiring them, as is the tradition in Asia.