Although from the source, udon noodles were introduced to Japan by the ancient Tang Dynasty in China, after years of continuous evolution, udon noodles have become an indispensable member of the culinary world in Japan, occupying a place in many restaurants and being one of the three major noodles in Japan. Udon noodles are divided into raw udon, half-raw udon, dry udon, of which raw udon flavor is the best, the shelf life is the shortest; dry udon flavor is poor, the shelf life is the longest. For Chinese, the cold udon that the Japanese prefer is estimated to be unaccustomed to eating, so simply in this cold and fluttering season, eat a bowl of steaming udon noodles to treat yourself!
Sanuki Udon | Kagawa Prefecture
Kagawa Prefecture has always been known as the "Land of Udon" and is the birthplace of Udon in Japan. The ancient name of Kagawa Prefecture was "Sanuki", which is the origin of Sanuki udon noodles. Udon noodles are divided into thick and thin noodles and waistless surfaces according to their thickness and chewiness. Sanuki udon noodles are coarse noodles with a waist, and they are very pleasant to eat, so they are very careful when cooking. If you have time, you can go to the noodle making house to taste the raw udon, remember to bring your own ingredients and dishes, and the noodle making house does not provide seats, hurry up and eat to go to the next one!
Inaton Udon | Akita Prefecture
Inaba udon noodles are thin noodles and waistless noodles, so they taste smooth and tender. Inabi udon noodles soaked in the soup will not appear to open, after eating the hot pot with soup to cook a bowl of Inabi udon noodles is the best. In general, authentic Inaba udon noodles will taste lighter and taste a little sweet, but people with heavy tastes may not be used to it. Inaba udon noodles are mainly cold noodles and soup noodles, but it is better to choose soup noodles in winter!
Izumi Udon | Toyama Prefecture
Izumi Udon noodles come from Toyama Prefecture, fujiko Fujio's hometown, and the noodles are thinner and chewy to eat, and they belong to thin noodles with waists. For interview enthusiasts, the water quality of boiled noodles is also a major factor affecting the taste of udon noodles, shanshui well water tap water, boiled udon noodles are different, of which landscape is better. For Ikumi Udon, whether it is cold noodles or hot noodles, the taste is very smooth and delicate, very delicious.
Miso udon noodles | Aichi Prefecture
According to the hot and cold and soup bases, udon noodles can also be divided into cold noodles and other different soup bases of udon. The Nagoya Aichi prefecture area has abandoned the traditional udon noodles based on clear soup, and focuses on udon noodles based on miso soup made with red miso, a specialty of Nagoya. Miso noodles are rich in ingredients and variety, but because the miso soup tastes salty after being cooked in an earthen pot, many people choose to eat udon alone and taste the remaining soup with white rice.
Mizusawa Udon | Gunma Prefecture
Gunma Prefecture is a place rich in high-quality wheat, and the quality of udon noodles is also very good. The local udon noodles are made from local wheat and cooked with natural water from the local Haruna Foothills, making the udon noodles transparent in color and strong in taste. Mizusawa udon is a dipped udon noodle, which is a way to eat the noodles by separating the noodles from the soup and dipping the noodles in the soup. There is more than one kind of dipping sauce, so you can choose your favorite flavor to taste.
Fox Tanuki Winter Surface | Osaka Prefecture
Fox udon originated in Osaka, when the sweet and spicy sauce of boiled oil tofu is covered with udon noodles and then sprinkled with green onions. In Japanese legend, foxes are very fond of the food of oil tofu, and the color of oil tofu is very close to fox fur, so this practice is called fox udon noodles. Fox udon noodles belong to the waist thick noodles, generally with vinegar konbu into the soup, with wood fish flowers, soy sauce and miso boiled out of the clear soup as the base, oil tofu sucked full of soup, udon noodles thick taste is very satisfying to eat.
Yoshida Udon | Yamanashi Prefecture
Yoshida udon noodles are soup noodles, and the noodles are thick and chewy. It is based on a clear soup, and udon noodles are often accompanied by fresh vegetables and cooked meat. The hot and cold noodles of soup can also be subdivided, mainly divided into four types: cold noodles + cold soup, cold noodles + hot soup, hot noodles + cold soup, hot noodles + hot soup. The shop of Yoshida Udon noodles is located in an old folk home, and guests need to visit the door to taste it, which is really full of personality.
Curry udon noodles | Kyoto Prefecture
Curry udon is a new variety of udon noodles, and Kyoto people combine curry and udon noodles, which are very popular among Japanese people, to create a distinctive curry udon. The curry sauce of curry udon noodles is delicate and rich, thickly wrapped in noodle fish ingredients, and served with fresh fried shrimp. Japanese curry is different from Indian curry in that it is sweet and not spicy, so it is a good choice for those who like sweet curry or can't eat spicy.