Udon

 

Dish Cold noodle with sesame dipping sauce, duck udon with soup, kaeshi, and yakiudon

    In class we learned how to make homemade udon noodles in the as traditional as possible way. From the mixing of the dough slowly to incorporate the moisture, to the stomping on the dough with our feet. The process of making udon is a time consuming process, having to let the dough rest to enable the gluten strands to properly incorporate and make the dough elastic. This process required a lot of physical work but was worth it in the end. We made three different dishes with udon, two in which were made from our homemade udon. We made duck udon with soup, yakiudon, and cold udon with sesame dipping sauce. The idea of cold noodles was a new concept compared to western cuisine in the sense that we had to dip noodles into the sauce. These dishes were delicious and had a great flavor balance. The noodles had a good texture, but we still need to practice to make it the correct texture and size before serving to the public. I really enjoyed this day even if it did require a lot of physical work. 

How to cut homemade udon 

    Udon being one of the prominent dishes in Japanese cuisine, was consumed during a time in which rice was not easily obtainable. This dish dates to the 700's from the Chinese and fact is that this dish did not become popular until the 1700's. Udon has many styles and broths, as well as ingredients that can be used as toppings, some are fish cakes, pork belly, soy marinated eggs, and scallions. Soup bases can vary from simple dashi broth to a dashi broth with soy sauce and can either be served hot or cold. In history udon started out as flatten noodles and later became the thick roundish noodles we know of today. In Japan it was first served to the family of the monk who brought over this dish from China. Udon is a dish that can be seen all over Japan and in fact each prefecture has their own speciality when it comes to udon. In the Aichi Prefecture, there is a dish in which firm udon noodles are incorporated into a broth of diluted Hatcho miso, this is then cooked in a nabe with a variety of ingredients. In Kyoto, there is a traditional udon dish in which the udons are made thick and long and served in a seasoned soup. In Tochigi, we get flat noodles shaped sort of like an ear. In Kagawa we get curry udon, which is served hot and is made from thinning down curry and incorporating udon. In Chikara,  udon is an interesting dish in which it tops the dish with roasted mochi. Cold udon is another common way for udon to be consumed. There is Zara udon that are chilled udon served with a dipping sauce called tsuyu. This dish is also often made with dried, thinner udon noodles rather than fresh noodles. In the Aomori and Iwate prefecture we get another unique udon, which this one is shaped as a triangle. The Kanto region is known for their noodles as they have a high wheat production in the area. 

Image: Different types of Noodles

    Udon being made from wheat makes the idea of it being a stable dish to the country, but in fact Japan is not fit to grow wheat. However, in the Kagawa prefecture it is an exception due to the weather being dry and having good soil, they are able to grow wheat. This dish is seen as fast food but also a perfect family gathering dish and comfort food. Udon is known for its unique texture which differs from all other noodles around the world. Though in restaurants udon noodles are mostly handmade fresh daily, for home use there are frozen and or dried udon noodles. Quick fact is that an all rounder way to eat udon is with a big slurp which indicates that you enjoy the food and gives respect to the cook.

    Personally, Udon has been a childhood favorite. Growing up I ate a lot of udon from a Japanese Market near my hometown called Mitsuwa. My favorite udon that I could never stray away from is the beef udon, this dish is simple but complex and has a sweet/ umami broth that is served with onions and beef. Even though it is simple the flavor in this dish it is unique. I have tried over the years to recreate the flavors in the dish but I still have not been able to get the right flavor. It was so addicting that I even  contemplated working there just to obtain the recipe and end my curiosity. 

In Conclusion, Udon has a unique texture and has so many varieties that I have yet to try. I have enjoyed learning on how to make homemade udon. Fresh noodles truly taste different from the frozen type. I believe that udon making takes practice and patience. I did not know on how much work went into making it homemade and now I have a greater appreciation for udon. 

Rolling out of udon noodle dough

Work Cited: 

"All about Udon: A Comprehensive Guide to This Japanese Noodle Dish and Its Regional Varieties:" Tsunagu Japan, https://www.tsunagujapan.com/all-about-udon-and-its-regional-varieties/.

"How Udon Noodles Became a Japanese Favorite- google Arts & Culture." Google, Google, 

https://artsandculture.google.com/story/how-udon-noodles-became-a-japanese-favorite-ministry- of agriculture-forestry-and-fisheries/3gVrdIURgh7Jg?hl=en

"Japanese Udon Noodles, How to make and Different Types." Japan Centre, 

httttps:www.Japancentre.com/en/pages/55udon

"Udon/soba:" Japan National Touriism Organization

https://www.japan.travel/en/ph/guide/udon/soba

Image URL : https://www.stripes.com/incoming/jfie3w-food-noodlesphoto01.jpg/alternates/LANDSCAPE_910/food-noodlesphoto01.jpg