Udon noodles are soft Japanese noodles made from wheat flour, water, and salt, usually served in a simple dashi 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. 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 with chopsticks, slurping noodles into mouth. Japanese people will explain this noise enhances flavors and helps cool 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 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.
Adetsuya means brightness and beauty in Japanese. These udon are made from 100% Kitahonami wheat from Hokkaido. These very thick udon noodles are obtained by ageing dough for a long time in order to give the noodles firmness and elasticity.
200g = quantity for two people
Water volume for cooking: 3,5 liters
Cooking time in boiling water: 12 mn
Stir udon noodles so that they do not stick together. When cooked, place udon noodles in a colander and rinse them under cold running water to cool them quickly and stop cooking process.
Once the noodles have cooled, rinse them under running water, kneading them with your hands to remove starch that causes them to stick. Finally, drain the water. In summer, if you put noodles in ice water to firm them up, they will have an even firmer and more tender texture.
