I believe that friends who often read Hi Brother articles should know that in fact, for Hi Brother himself, he prefers pasta. When it comes to such things as pasta, in addition to our China, there are actually many in Japan, after all, Japanese ramen in the world can be said to be a very representative food. Of course, in fact, in Japan, in addition to ramen, there is another kind of noodles, which is the udon noodles we are going to talk about today.
It's a shame to say, because the name is different, in fact, Hi Brother once thought that udon noodles were not noodles made of flour. But in fact, the raw materials for such things as udon are actually flour, water and salt, and the biggest difference between it and ramen is actually the width of the noodles - according to the Japanese standards, only noodles with a width of more than 1.7 mm and a thickness of between 1-3.8 mm are eligible for Udon.
It is also worth mentioning that in fact, in Japan, Udon is also divided into two genres, Sanuki Udon and Inaba Udon. As for the difference between the two schools, it is actually very simple - generally speaking, the traditional Sanuki udon must step on the dough with his feet to step on the elasticity and tendons of the noodles, but it is clear that this practice is absolutely unacceptable to the upper class, so there was the Inaba Udon, which was pulled out by hand and exclusively for the nobles and emperors to enjoy.
Of course, to say that there are not many Sanuki Udon that are practical foot in Japan now, basically many stores have purchased machines to replace the steps of foot stepping on Udon, so if you have the opportunity to eat Udon in Japan in the future, it can be said that you have absolutely no need to worry. In addition, with a mention, you should not ask Brother Hi what is the difference between this foot and what the machine does, Brother Hi really does not know.
Then there is about the combination of eating udon, in fact, from the Japanese treat udon and ramen differently, it can be seen that they also have different pursuits for these two foods, according to hi brother Japanese friends, they will pay more attention to its own wheat aroma when tasting Udon, so Udon generally does not have a thick soup like ramen, basically a bowl of clear wooden fish broth with some green onions. Of course, there are also some ways to eat raw eggs or eat with tempura, but I will not expand on it here.
But what must be said here is that in fact, the origin of this Udon... According to legend, a monk who once studied Buddhism in China brought the method of making noodles back to Sanuki, which is today's Kagawa Prefecture, so from a certain point of view, this is also a Chinese cuisine that was once passed down. However, there is a saying that the people of Kagawa Prefecture in Japan still have a high enthusiasm for such things as Udon, and even now Kagawa is considered to be "Udon Prefecture", and even this small place with only this million people has more than a thousand Udon shops.
In addition, Kagawa also designed the "Udon Passport" for tourists to go to different shops to stamp and punch cards. In addition, there are "Udon Taxis" that take you through different flavors of Udon, so every year, many Udon lovers fly to Kagawa from all over the world for a Udon tour. So from all angles, it's really easy to taste Udon over there in Kagawa – of course, only if you wait for the epidemic to pass.