Udon

Depending on the region, the method of manufacture and the cooking technique as well as the fillings udon may vary. But udon themselves have a very simple taste. Although often consumed at home, they are also served in family or specialized restaurants. Nevertheless, they remain one of the most consumed Japanese dishes in Japan. The noodles udon are generally consumed cold in summer and warm in winter. The broths orTsuyu sauceswhich accompany them to the tasting are just as important.

What is the difference between udon and ramen?

Noodles udon are Japanese pasta thicker than ramen. Japanese udon are among the most consumed pasta in Japan with the ramen and soba. The Japanese udon are composed of wheat flour, water and salt. Their size varies depending on the region but their white colour is the same.

The origins and varieties of japon udon

The udon are rooted in the Japanese culinary tradition, and each region of the country brings its own unique touch. Among the most famous varieties are:

Sanuki udon of Kagawa Prefecture. Sanuki udon are the world's most famous.

Inaba udon of the city of Inakawa-cho, Akita preference.

Goto udon of Nagasaki Prefecture.

How to consume udon: hot or cold?

Japanese noodles (somen, udon and soba) can be served cold. Just after cooking these Japanese noodles, cool them in water and then drain them.