Udon are soft Japanese noodles made from wheat flour, water, and salt, usually served in a simple dashi-based broth. They are traditionally white in color. They are one of Japan's most popular dishes.
Udon noodles are thicker than buckwheat soba noodles. They are generally between two and four millimeters thick. They can be flat or round. Udon noodles originated in China and were introduced to Japan in the 7th century. They were square or rectangular in shape. They can still be found in this form in China.
The current long shape appeared in the 14th century. Udon noodles are now eaten throughout Japan, but are especially popular in Kagawa, Osaka, and Kyushu. Udon noodles are served in a special bowl with soup or sauce and are eaten using chopsticks to lift the noodles to the mouth while making a slurping sound. Japanese people will explain this noise enhances flavors and helps cool the hot noodles as they enter the mouth.
If there is broth, it can be drunk directly from the bowl. Thick udon noodle dishes therefore deserve a bowl that does them justice. Udon noodles need to be mixed to fully enjoy their flavors. A wider, deeper bowl allows you to turn and mix them comfortably without spilling them.
These thick bowls keep the udon broth hot. Udon can be enjoyed all year round. In cold weather, udon is eaten hot in a rich broth. In summer, it is eaten cold or hot in a lighter broth, accompanied by fresh vegetables and tempura.
These udon noodles are made using a manual stretching method that involves carefully stretching dough into a thin layer. As there is no need to cut it with a knife, this udon has a soft and smooth texture and is pleasant to swallow. This udon is semi-cooked. Traditional hand-stretching method preserves noodles original taste and luster. These hand-stretched, sun-dried udon noodles then undergo an indoor drying and humidification process to create a soft, crunchy surface. They retain wheat firmness and rich flavor. After cooking, these udon noodles can be enjoyed hot in a dashi broth or cold with tsuyu sauce. They are perfect for traditional dishes such as nabeyaki udon, kama-age udon, and yaki udon.
These udon noodles are over a meter long.
Before cooking, it is recommended to cut them into 25-30 cm pieces.
Then, immerse them in 2 liters of boiling water for 2-3 minutes, then simmer for 11-12 minutes.
Stir udon noodles so that they do not stick together. When cooked, place udon in a colander and rinse with cold running water to cool quickly and stop cooking process.
Once udon has cooled, rinse under running water, kneading with your hands to remove starch that causes stickiness. Finally, drain the water.
