Udon
Template:Short description {{#invoke:other uses|otheruses}} Template:Infobox food
Udon ({{#invoke:Lang|lang}} or {{#invoke:Lang|lang}}) is a thick noodle made from wheat flour, used in Japanese cuisine. There are a variety of ways it is prepared and served. Its simplest form is in a soup as Template:Transliteration with a mild broth called Template:Transliteration made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, Template:Transliteration (mixed tempura fritter), Template:Transliteration (sweet, deep-fried tofu pouches), Template:Transliteration (sliced fish cake), and Template:Transliteration spice added to taste.
Standard broth differs by region. Dark Template:Transliteration soy sauce is added in eastern Japan, while light Template:Transliteration soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly.<ref>14 types of instant udon (in Japanese)</ref>
More unusual variants include stir-fried Template:Transliteration and curry udon made with Japanese curry. It is often used in Template:Transliteration or Japanese hot pot.
DishesEdit
Udon noodles are boiled in a pot of hot water. Depending on the type of udon, the way it is served is different as well. Udon noodles are usually served chilled in the summer and hot in the winter. In the Edo period, the thicker wheat noodle was generally called udon, and served with a hot broth called Template:Nihongo. The thinner, chilled variety was called Template:Nihongo.
Cold udon, or udon salad, is usuallyTemplate:Citation needed mixed with egg omelette slices, shredded chicken and fresh vegetables, such as cucumber and radish. Toppings of udon soup are chosen to reflect the seasons.Template:Citation needed Most toppings are added without much cooking, although deep-fried tempura is sometimes added. Many of these dishes may also be prepared with soba.
HotEdit
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- Template:Transliteration: ("power udon"): topped with toasted mochi rice cakes.
- Template:Transliteration: with deep-fried shredded burdock root.
- Template:Transliteration: ("modern udon"): see Template:Transliteration. From {{#invoke:Lang|lang}}
- Template:Transliteration (in the Kantō region) or Template:Transliteration (in Kansai): hot udon in broth topped with thinly sliced green onions, and perhaps a slice of Template:Transliteration.
- Template:Transliteration: served in a communal hot-pot with hot water, and accompanied by a hot dipping sauce of dashi sukiyaki.
- Template:Transliteration or Template:Transliteration ("curry udon"): modern udon served in a spicy curry-flavoured broth, which may also include meat or vegetables. The term Template:Transliteration is a reference to the Nanban trade which had influenced Japanese culture for a century before being banned in 1639 by the Edo Shogunate.<ref>Template:Cite news</ref> Biei, Hokkaido is famous for a unique curry udon.<ref>Biei carry udon official website - Biei carry udon(10/09/2023)</ref>
- Template:Transliteration: ("fox udon"): topped with Template:Transliteration (sweet, deep-fried tofu pouches).<ref name="Itoh2018">{{#invoke:citation/CS1|citation
|CitationClass=web }}</ref> The kitsune fox spirits are said to enjoy Template:Transliteration. Originated in Osaka.
- Template:Transliteration: topped with maruten, deep-fried large fish cake
- Template:Transliteration: a sort of udon hot-pot, with seafood and vegetables cooked in a Template:Transliteration, or metal pot. The most common ingredients are tempura shrimp with mushrooms and an egg cracked on top.
- Template:Transliteration: dashi broth with kombu flakes.
- Template:Transliteration: chicken and egg, with sliced onion in a sweetened dashi soup over udon. It has a sweet savory flavor.
- Template:Transliteration: udon with wild edible mountain vegetables.
- Template:Transliteration: see Template:Transliteration
- Template:Transliteration: ("stamina udon"): udon with various hearty ingredients, usually including meat, a raw egg, and vegetables.
- Template:Transliteration: (in the Kantō region)<ref name="Itoh2018" /> or Template:Transliteration (in Kansai):<ref name="Itoh2018" /> topped with tempura Template:Transliteration.
- Template:Transliteration: topped with tempura, especially prawn, or Template:Transliteration, a type of mixed tempura fritter.
- Template:Transliteration: ("moon-viewing udon"): topped with raw egg, which poaches in the hot soup.
- Template:Transliteration: topped with wakame, a dark green seaweed.
- Template:Transliteration: stir-fried udon in soy-based sauce, prepared in a similar manner to Template:Transliteration. Originated in Kitakyushu, Fukuoka Prefecture. While Template:Transliteration is made with udon, Template:Transliteration is made with steamed Chinese-style ramen, not buckwheat soba.
ColdEdit
- Template:Transliteration: ("BK udon"): cold udon served with thick dashi broth.<ref>{{#invoke:citation/CS1|citation
|CitationClass=web }}</ref>
- Template:Nihongo3: cold udon served on its own.
- Template:Transliteration: served in a cold soup of raw (unpasteurized) soy sauce and Template:Transliteration (a type of citrus) juice, sometimes with a bit of grated daikon radish.
- Template:Transliteration: chilled udon noodles topped with shredded nori and served on a Template:Nihongo3. Accompanied by a chilled dipping sauce, usually a strong mixture of dashi, mirin, and soy sauce. Eaten with wasabi or grated ginger.
Regional varietiesEdit
JapanEdit
There are wide variations in both thickness and shape for udon noodles.
- Template:Nihongo4: similar to the Hohtoh, from Ōita Prefecture. Nominally a "dumpling soup", it resembles very thick, flat udon.
- Template:Nihongo4: a thin and firm variant from the Goto Islands. The noodles are coated in camellia oil, a natural preservative made from the seeds of camellias, which are abundant in the Goto Islands.<ref name="nhk_Goto">{{#invoke:citation/CS1|citation
|CitationClass=web }}</ref>
- Template:Nihongo4: a slightly translucent, chewy type from Kutchan, Hokkaido. Literally "heavy snow udon", made from the starch of potatoes. The texture is different from normal udon which is made from flour. At the foot of Mount Yōtei, Hokkaido, the biggest producing area of potatoes, "potato starch udon" was eaten as a home food for farmers from long ago. The ratio of potato starch and wheat flour was improved to make it delicious even after a long time. The origin of the name "heavy snow udon" is the foot of Mount Yōtei, a heavy snowfall area, and the appearance of the noodles which is slightly translucent like snow.<ref>{{#invoke:citation/CS1|citation
|CitationClass=web }}</ref>
- Template:Nihongo4: a thick and soft type from Fukuoka.
- Template:Nihongo4: an extreme flat and wide type from Kiryū, Gunma.
- Hōtō (rarely Template:Nihongo2, commonly Template:Nihongo2): a type of miso soup from Yamanashi Prefecture with a flat and wide type udon and vegetables, particularly kabocha. One of the significant differences between usual udon and Hōtō udon is salt. When Hōtō udon is made, salt is not added to the noodle dough.
- Template:Nihongo4: a thin type from Akita Prefecture.
- Template:Nihongo4: a soft type, usually eaten with sweet soy sauce, from Ise, Mie.
- In Kansai region, a soft and medium thickness type is popular.
- Kishimen (Template:Nihongo2, or more commonly Template:Nihongo2): a flat type with wavy edges, a regional specialty from Nagoya.<ref name="The Japan Times - 28 January 2014 - Kishiya: Nagoya's flatter noodles boast a local flavor">Template:Cite news</ref>
- Template:Nihongo4: a lucky preserved food in Kuzu, Tochigi. It looks similar to ears.
- Miso-nikomi udon: a local dish of Nagoya, a hard udon simmered in red miso soup. The soup generally contains chicken, a floating cracked raw egg that is stirred in by the eater, kamaboko, vegetables and tubers. The noodles are extremely firm in order to stand up to the prolonged simmering in the soup; additionally, the noodles do not contain salt, so as to avoid over-salting from the salt in the miso.
- Saitama Prefecture has several varieties of udon.
- Template:Nihongo4: produced in Kazo, Saitama, a place of active wheat production. Its very orthodox hand-kneading process characterizes Kazo udon noodles.
- Template:Nihongo4: a type of hotoh from Fukaya, Saitama. Boiled noodles using plenty of Fukaya green onions characterize Fuyaya Niboto udon.
- Template:Nihongo4: originated of Kōnosu, Saitama in 2009. it is characterized by its width that is as wide as eight centimeters.
- Template:Nihongo4: originated of Niiza, Saitama in 2002. The noodles are kneaded with carrot and are characterized by their vivid orange color.
- Template:Nihongo4: a thick and rather stiff type from Kagawa Prefecture.
- Template:Nihongo4: a specialty of Nagasaki Prefecture. Literally "plate udon," consisting of thinner udon that are deep fried and served with any of a number of toppings.
KoreaEdit
In Korea, authentic Japanese udon dishes are served in numerous Japanese restaurants, while the Korean-style udon noodle soups are served in bunsikjip (snack bars) and pojangmacha (street stalls). Both types are called udong ({{#invoke:Lang|lang}}), which is the transliteration of the Japanese word udon ({{#invoke:Lang|lang}}).<ref name="SKLD">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> In Korea, the word udong refers to noodle dishes (typically noodle soup), while the noodles themselves are called udong-myeon ({{#invoke:Lang|lang}}; "udong noodles") and considered a type of garak-guksu ({{#invoke:Lang|lang}}; "thick noodles").<ref name="SKLD" /> Common ingredients for udong noodle soup include crowndaisy greens and eomuk (fish cakes), neither of which are very common in Japanese udon dishes.
PalauEdit
There is a dish called udong in Palau, originated from the former Japanese administration.<ref name="Imamura2017">Template:Cite journal</ref> The broth is soy sauce–based like Japanese udon. However, as there were many immigrants from Okinawa, it uses less broth like Okinawa soba.Template:Citation needed Most notably, the noodle is that of spaghetti,<ref name="TVTokyo20121124">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> as it is easier to acquire there.
Languages of the neighboring Federated States of Micronesia also have similar loanwords from Japanese udon; Chuukese: {{#invoke:Lang|lang}},<ref name="Sanada1998">Template:Cite journal</ref>Template:Rp Pohnpeian: {{#invoke:Lang|lang}},Template:R Kosraean: {{#invoke:Lang|lang}},Template:R and Template:Langx.<ref name="Jensen2017_qudoong">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
PhilippinesEdit
{{#invoke:Labelled list hatnote|labelledList|Main article|Main articles|Main page|Main pages}} Template:Langx or Template:Langx of Davao Region and Visayas is inspired by the Japanese udon,<ref name="Figueroa2016">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="PIA_Davao2006" /> although they share no resemblance in modern times. Odong are wheat based yellow thick Chinese noodles (pancit),<ref name="Tayag2012">{{#invoke:citation/CS1|citation |CitationClass=web }} (This website enforces periodical auto-refresh with a few-minutes interval, even when archived.)</ref> similar to Okinawa soba.<ref name="Oki-soba">{{#invoke:citation/CS1|citation |CitationClass=web }} (Unlike udon, Okinawa soba contains kansui agent.)</ref> A typical odong bowl is prepared with canned sardine and tomato sauce.<ref name="Ong2018">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Other dishes such as layering with greens are also popular.<ref name="PIA_Davao2006">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> During the early 1900s, there was a large community of Japanese laborers in Davao,<ref name="Goodman1967">Template:Cite book</ref> half of them Okinawans.<ref name="Ohno2006">Template:Cite journal</ref> In this period, the Japanese manufactured odong.<ref name="Goodman1967" />
TourismEdit
Kagawa prefecture is well known throughout Japan for its sanuki udon (讃岐うどん). It is promoted to other regions of Japan through themed mascots, souvenirs and movies.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
GalleryEdit
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See alsoEdit
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- Thick wheat noodles:
- Japanese noodles:
ReferencesEdit
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- Tsuji, Shizuo (1980). Japanese Cooking: A Simple Art. Kodansha International/USA, New York. Template:ISBN
Template:Japanese food and drink Template:Noodle Template:Authority control