Like to run after the step, eat a bowl of udon ~ the first bite, udon "sigh" slide into the throat, naughty!
The next chopstick, learn to be obedient, slowly chew udon, between the tongue and teeth is a soft texture like fudge, unconsciously, after exercising the tight muscles, but also in the faint wheat fragrance, relaxed...
This old Japanese noodle dish, born in the 9th century in Kanzaki (present-day Kagawa Prefecture, Japan), when a senior monk studied Buddhism in China, incidentally brought the method of making noodles back to Kagawa, and combined with the local wheat flour, there was Udon.
Today, Kagawa still considers itself "Udon Prefecture", a small place with a population of one million, and there are more than 1,000 Udon shops.
Not only that, Kagawa also designed the "Udon passport" to give tourists to different shops to stamp and punch cards.
There are also "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.
Even the great writer Haruki Murakami went to play and wrote a travelogue of Udon, "Zanki Super Deep Udon Chronicles".
In this issue, Peninsula Jun will talk to you about the interesting Udon culture, and will also introduce an Udon specialty shop, "Maru Turtle Noodles", to you.
This Japanese udon chain, which entered China in 2012, currently has more than 70 branches in China, and after visiting a few times, you will know how Japanese people eat a bowl of udon.
What is Udon?
Udon is made of salt, flour and water. According to Japanese standards, noodles with a width of more than 1.7 mm and a thickness of between 1 and 3.8 mm are eligible for Udon.
Udon is divided into two schools in Japan, Sanuki Udon and Inaba Udon. In the past, the former was food for the masses, and the latter was served to the nobility and the emperor.
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Rugged Sanuki Udon (left)
Slender rice garden udon (right)
In the traditional Sanuki udon, be sure to step on the dough with your feet to make it elastic and woven. At that time, this practice was difficult to accept by the upper class, so there was indigo udon with hand-drawn noodles.
Considering the customer's feelings and hygiene, most of the Udon shops now buy machines to replace the step of stepping on the dough.
Japanese people eat udon, emphasizing the taste of wheat, the simpler the better, unlike the thick soup of ramen, often a bowl of elegant wooden fish soup, add some green onions.
If you want to eat a little richer, you can add a raw egg ~ Udon is wrapped in oily egg juice, more slippery and sweet!
Udon with tempura is also very compatible. On the palate, it is smooth and crisp, light and fragrant, and can be eaten separately or in soup.
The Udon shops in Kagawa, Japan, are very interesting, some of which are 100% autonomous, requiring diners to blanch udon, cut green onions, and grind ginger.
Even the Japanese uncle Goro, the first time to eat buffet udon, is also busy.
It is said that there is a "Nakamura Udon", if the guests want green onions, the boss will let them go to the green onion garden to pick, eat bowls of udon is not easy ah ha ha.
"Tradition + Innovation", Maru Turtle Noodles
Today's Udon is not only a key Japanese pasta, but also a global destination. "Maru turtle noodles", which has opened 1,000+ Udon branches around the world, is a typical example.
Many people like Marukai Udon because of its "self-service ordering". Guests take plates to choose the udon they want to eat (cold noodles, noodle soup) and line up while watching the workers make udon.
Wait for the noodles to be cooked, then go to the snack area to choose tempura, side dishes, and choose your favorite seasoning.
When you brew a bowl of noodles, you can eat hot, rich ingredients of handmade udon, how do you call office workers and lazy people not love?
The closest thing to the traditional Japanese food method is probably the "pot fishing udon" in the store.
Enjoy a small bath filled with snowy udon and dipped in wood fish soy sauce. In the eyes of the Japanese, this way of eating can maximize the taste of Udon's flour aroma and toughness.
To tell the truth, like we did not grow up in the country of Udon, it is difficult to appreciate this bowl of clear soup udon from the heart, just like many people are not accustomed to American style, so Peninsula Jun recommends you to start from a bowl of thick soup udon.
Tomato fat beef udon super rich, sweet and sour juice, boiled to sandy tomato meat, mixed with udon, summer eating very appetizing.
On the side of the hot spring eggs, slowly spit out the egg pulp, heal the trouble. (At this time, the onion fat cow has a very low sense of existence)
The Japanese steamed egg was slippery and delicious to the children next to me, one by one, buried their heads and seriously ate, completely without time to make trouble.
Vegetable tempura: fried lotus root, fried sweet potato... It is also light and crispy, does not give people too thick, greasy feeling, dipped in sweet and sour sauce is more appetizing.
If you want to say the most love, it should be this bowl of pig cartilage udon.
Pork cartilage is thick and large, transparent part is soft glutinous glutinous tendons, chewed together with lean meat, the taste is superb!
In addition, you can order a hot spring egg, add a few drops of soy sauce and green onions, and eat it with udon dipped in egg liquid, which is unexpectedly sweet and soft.
Char siu udon is also OK, char siu soft and loose, burned to the ground, with a little caramelized, and light udon is very compatible, carnivores must like.
wasabi octopus, kelp silk, kimchi... A few small dishes to come. (Seems to be too much)
The tender fish steak on the outside is another one, and at this moment, if there is plum wine, you can also have a few beautiful drinks.
Overtime to the time of hunger, a warm bowl of udon held in the palm of the hand, hot air caressed the face, pasta soothed the stomach, how happy ah ~ small udon shop, but also the city's late-night canteen ah!
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