Udon

Udon is a type of thick, wheat-flour noodle used frequently in Japanese cuisine. It is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or aburaage, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste.

History

The origin of udon is generally attributed to the introduction of Buddhism to Japan in the early 8th century by monks from China, where wheat-based noodles were already prevalent. The oldest written mention of udon is found in a document from the Heian period (794-1185).

Preparation

Udon dough is usually made from wheat flour, salt, and water, with the ratio of flour to water varying depending on the desired firmness of the noodles. The dough is then aged before being rolled out and cut into thin strips. Udon can be made either by hand or with noodle-making machines.

Varieties

There are many regional variations of udon in Japan. Some of these include:

• Kagawa Prefecture is known for Sanuki udon, a square-shaped variety with flat edges.
• Akita Prefecture is known for Inaniwa udon, a hand-stretched variety.
• Nagoya is known for Misonikomi udon, a type of udon served in a red miso soup.

Health Benefits

Udon noodles are low in fat and high in carbohydrates, making them a good source of quick energy. They are also a good source of several essential nutrients, including dietary fiber, protein, and B vitamins.

See Also

• Ramen
• Soba
• Japanese Cuisine

Udon Resources
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