Hello, how are you all doing? Here we will introduce delicious food from Japan.
【history】
There are various theories about the origin of udon, but it is generally believed that it originated from a wheat-based dish brought from China to Japan during the Nara to Heian periods. In the Kamakura period, it was made in temples, and by the Edo period, it became widely eaten among the common people. Because the climate, water quality, and types of wheat vary by region, a diverse udon culture has developed throughout the country
【characteristic】
Udon is a representative Japanese noodle dish made by kneading wheat flour, salt, and water. Its simplicity makes it appealing because the texture and flavor can vary greatly depending on the region and the maker
１．A variety of textures, such as chewy and smooth
２．Pairs well with dashi culture and has strong regional characteristics
３．Delicious whether served hot or cold
４．Can be endlessly customized with ingredients and broth
【category】
■Sanuki Udon（讃岐うどん）Region：Kagawa（香川県）
It is characterized by a firm texture and a chewy, springy bite. There are many ways to enjoy it, such as kamatama, bukkake, or kake style.
■Inaba Udon（稲庭うどん）Region：Akita（秋田県）
Thin and smooth, with an elegant texture. It’s especially delicious when eaten chilled. Sometimes, I also enjoy it in warm udon
■Mizusawa Udon（水沢うどん）Region：Gunma（群馬県）
The noodles are translucent and elastic. They are one of Japan’s three major udon varieties.
■Kishimen（きしめん）Region：Aichi（愛知県）
They are flat noodles with a smooth texture. They go well with a rich broth
■Goshima Udon（五島うどん）Region：Nagasaki（長崎県）
These thin noodles made with camellia oil have a firm texture and a smooth throat feel
■Okinawasoba（沖縄そば）Region：Okinawa（沖縄県）
Although it’s called ‘soba,’ it’s made from wheat noodles and is closer to udon. Its distinguishing feature is the pork-based broth
How was it? There are still many delicious things in Japan.
Be sure to try it when you visit Japan.
Let’s Enjoy！
コメント