{"title":"Udon","description":"\u003ch2\u003e\n\n\u003cspan style=\"font-size:11px;font-weight:400;\"\u003eDepending on the region, the manufacturing method and cooking technique, as well as the toppings for \u003cstrong\u003eudon\u003c\/strong\u003e, can vary. However, udon themselves have a very simple taste. Although often eaten at home, they are also served in family or specialized restaurants. They remain one of the most consumed Japanese dishes in Japan. \u003cstrong\u003eUdon noodles\u003c\/strong\u003e are generally eaten cold in summer and hot in winter. The broths or \u003c\/span\u003e\u003ca href=\"https:\/\/www.nishikidori.com\/fr\/130-sauces-pour-somen-tsuyu\" style=\"font-size:11px;font-weight:400;\"\u003etsuyu sauces\u003c\/a\u003e\u003cspan style=\"font-size:11px;font-weight:400;\"\u003e that accompany them during tasting are just as important.\u003c\/span\u003e\n\n\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-size:11px;font-weight:400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhat is the difference between udon and ramen?\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eUdon\u003c\/strong\u003e noodles are Japanese pasta that is thicker than ramen. Japanese udon is among the most consumed pasta in Japan, along with \u003ca href=\"https:\/\/www.nishikidori.com\/fr\/106-ramen\"\u003eramen\u003c\/a\u003e and \u003ca href=\"https:\/\/www.nishikidori.com\/fr\/107-soba\"\u003esoba\u003c\/a\u003e. \u003cstrong\u003eJapanese udon\u003c\/strong\u003e is made from wheat flour, water, and salt. Their size varies depending on the region, but their white color is the same.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ch2\u003eThe origins and varieties of udon in Japan\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eUdon\u003c\/strong\u003e is deeply rooted in Japanese culinary tradition, and each region of the country brings its own unique touch. Among the most famous varieties are:\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eSanuki udon from Kagawa Prefecture. Sanuki udon are the most renowned worldwide.\u003c\/p\u003e\n\u003cp\u003eInaba udon from Inakawa-cho town, Akita Prefecture.\u003c\/p\u003e\n\u003cp\u003eGoto udon from Nagasaki Prefecture.\u003c\/p\u003e\n\u003ch2\u003eHow to eat udon: hot or cold?\u003c\/h2\u003e\n\u003cp\u003eJapanese noodles (\u003ca href=\"https:\/\/www.nishikidori.com\/fr\/104-somen\"\u003esomen\u003c\/a\u003e, udon, and soba) can be served cold. Immediately after cooking these Japanese noodles, cool them in water, then drain them.\u003c\/p\u003e","products":[{"product_id":"sanuki-udon-epais","title":"Thick Sanuki Udon - 300g","description":"\u003cp\u003e\u003cspan\u003eOur artisan, Sanuki Shisei, selects the finest quality flours.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFor this reason, Sanuki Shisei noodles have a low ash content and the original flavour of the flour wins out by a wide margin.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMastered manufacturing methods matter: owing to the use of large quantities of water during production (38 to 47% for our artisan, compared with 35 to 43% for other producers), it becomes easy to extend the internal gluten of the flour.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThis promotes a smooth surface on the finished udon, and a glossy appearance after cooking. Rolling and refining the dough results in an unrivalled, more pronounced flavour, a distinctive viscosity and a smooth texture.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe gluten activity in the wheat flour becomes more active, and high-temperature drying promotes a greater sweetness in the wheat.\u003c\/span\u003e\u003c\/p\u003e","brand":"SANUKI SHISEI","offers":[{"title":"Default Title","offer_id":53980954558797,"sku":"NISSANU","price":3.03,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/SANU-s.webp?v=1782200300"},{"product_id":"udon-kitahonami-long-fin-250g","title":"Udon Kitahonami Long Thin 250g","description":"\u003cp\u003eUdon are thick, soft Japanese noodles made from wheat flour, water and salt, traditionally served in a dashi broth. Wider than soba, they come in round or flat shapes and are among the most popular dishes in Japan.\u003cbr\u003eIntroduced from China in the 7th century, they evolved into their current form in the 14th century and are today widely consumed, particularly in the regions of Kagawa, Osaka and Kyushu. Served in soup or with a dipping sauce, they are traditionally eaten by slurping the noodles, a gesture that enhances the flavours and helps cool them down.\u003cbr\u003eEnjoyed throughout the year, udon are savoured hot in winter in a rich broth, or cold in summer, accompanied by fresh vegetables and tempura. Their generous texture calls for deep bowls, making it easy to mix them and to retain the warmth of the broth.\u003c\/p\u003e","brand":"Marunaka Co.,Ltd.","offers":[{"title":"Default Title","offer_id":53980978544973,"sku":"NISMNK011","price":4.08,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MNK011-s.webp?v=1782200018"},{"product_id":"udon-hippari","title":"Hippari Udon - 300g","description":"\u003cp\u003eHippari refers to the delicate and convivial art of picking udon directly from their simmering cooking water to be eaten immediately, still piping hot. This gesture, at once simple and elegant, showcases the freshness and texture of the noodles. Passed down from generation to generation, this tradition embodies a moment of sharing and authenticity unique to Japanese culinary culture.\u003c\/p\u003e","brand":"MIURA SHOKUHIN","offers":[{"title":"Default Title","offer_id":54111355142477,"sku":"NISMIU2","price":4.03,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MIU2-s.webp?v=1782200019"},{"product_id":"udon-noir-au-binchotan-250g","title":"Black Binchotan Udon 250g","description":"\u003cp\u003eUdon are thick, soft Japanese noodles made from wheat flour, water and salt, traditionally served in a dashi broth. Appreciated for their generous texture, wider than that of soba, they come in round or flat shapes and are among the most popular dishes in Japan.\u003cbr\u003eIntroduced from China in the 7th century and taking on their long form in the 14th century, they are today consumed throughout the country, particularly in Kagawa, Osaka and Kyushu. Served in soup or with a dipping sauce, they are enjoyed by slurping the noodles, a tradition that intensifies the flavours and makes them easier to eat.\u003cbr\u003eVersatile and convivial, udon can be savoured year-round: hot in a rich broth during winter, or cold in summer with a light broth, accompanied by fresh vegetables or tempura, offering a culinary experience that is at once simple, comforting and refined.\u003c\/p\u003e","brand":"Marunaka Co.,Ltd.","offers":[{"title":"Default Title","offer_id":54111379390797,"sku":"NISMNK001","price":4.65,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MNK001-s.webp?v=1782200019"},{"product_id":"kitahonami-udon-240g","title":"Kitahonami Udon 240g","description":"\u003cp\u003eUdon are thick and tender Japanese noodles made from wheat flour, water and salt, traditionally served in a dashi broth. Wider than soba, they come in round or flat shapes and are among the most popular dishes in Japan.\u003cbr\u003eIntroduced from China in the 7th century, they evolved into their current form in the 14th century and are today widely consumed, notably in the regions of Kagawa, Osaka and Kyushu. Served in soup or with a sauce, they are traditionally enjoyed by slurping the noodles, a gesture that enhances the flavours and helps to cool them down.\u003cbr\u003eAppreciated year-round, udon are enjoyed hot in winter in a rich broth, or cold in summer, accompanied by fresh vegetables and tempura. Their generous texture calls for deep bowls, allowing them to be easily mixed and keeping the broth warm.\u003c\/p\u003e","brand":"Marunaka Co.,Ltd.","offers":[{"title":"Default Title","offer_id":54111383683405,"sku":"NISMNK007","price":2.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MNK007-s.webp?v=1782200019"},{"product_id":"adetsuya-udon-200g","title":"Adetsuya udon 200g","description":"\u003cp\u003eUdon are thick, soft Japanese noodles made from wheat flour, water and salt, traditionally served in a dashi broth. Wider than soba, they come in round or flat shapes and are among the most popular dishes in Japan.\u003cbr\u003eIntroduced from China in the 7th century, they evolved into their current form in the 14th century and are today widely consumed, particularly in the regions of Kagawa, Osaka and Kyushu. Served in soup or with a dipping sauce, they are traditionally eaten by slurping the noodles, a gesture that enhances the flavours and helps cool them down.\u003cbr\u003eEnjoyed throughout the year, udon are savoured hot in winter in a rich broth, or cold in summer, accompanied by fresh vegetables and tempura. Their generous texture calls for deep bowls, making it easy to mix them and to retain the warmth of the broth.\u003c\/p\u003e","brand":"Marunaka Co.,Ltd.","offers":[{"title":"Default Title","offer_id":54111383814477,"sku":"NISMNK006","price":2.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MNK006-s.webp?v=1782200019"},{"product_id":"udon-kitahonami-long-extra-epais-250g","title":"Udon Kitahonami long extra thick 250g","description":"\u003cp style=\"text-align: justify;\"\u003eUdon are soft Japanese noodles made from wheat flour, water and salt, typically served in a simple broth made from dashi. They traditionally have a white colour.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThis is one of the most popular and beloved dishes in Japan. Udon are thicker than buckwheat soba noodles. Their thickness generally ranges from two to four millimetres. They can be flat or round.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eUdon, originating from China, were introduced to Japan in the 7th century. They were shaped like squares or rectangles. They can still be found in this form in China. The current long shape appeared in the 14th century.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eUdon are consumed today throughout Japan, but especially from Kagawa to Osaka and Kyushu. Udon are served in a dedicated bowl, in a soup or sauce, and are eaten using chopsticks to bring the noodles to the mouth while making a slurping sound.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThe Japanese will tell you that this sound enhances the flavours and helps cool the hot noodles as they enter the mouth. If there is a broth, it can be drunk directly from the bowl. Thick udon noodle dishes therefore deserve a bowl that does them justice.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eUdon need to be mixed to fully enjoy their flavours. A wider and deeper bowl allows you to toss and mix them comfortably without spilling. These thick bowls keep the udon broth hot.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eUdon can be enjoyed all year round. In cold weather, udon are served hot in a rich broth. In summer, they are eaten cold or hot in a lighter broth, accompanied by fresh vegetables and tempura.\u003cem\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Marunaka Co.,Ltd.","offers":[{"title":"Default Title","offer_id":54111384011085,"sku":"NISMNK010","price":4.08,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MNK010-s.webp?v=1782200019"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/collections\/105.jpg?v=1779717220","url":"https:\/\/www.nishikidori.com\/en\/collections\/udon.oembed","provider":"Nishikidori","version":"1.0","type":"link"}