Tempura Udon

Udon (Japanese: うどん or 饂飩) is a type of thick wheat-based noodle popular in Japanese cuisine. This article is about the Japanese noodle dish. ... Image File history File linksMetadata Download high-resolution version (1500x1000, 277 KB) A bowl of tempura udon in Japan. ... Image File history File linksMetadata Download high-resolution version (1500x1000, 277 KB) A bowl of tempura udon in Japan. ... Species T. aestivum T. boeoticum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References:   ITIS 42236 2002-09-22 Wheat Wheat For the indie rock group, see Wheat (band). ... For other uses, see Noodle (disambiguation). ... There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people has diversified immensely over the past century or so. ...

Udon is usually served hot as noodle soup in a mildly flavoured broth, in its simplest form as kake udon, served in kakejiru made of dashi, soy sauce (shōyu), 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 abura age, 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 and beni shoga can be added to taste. Noodle soup refers to a variety of dishes with noodles served in stock and other ingredients. ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Mirin (kanji: 味醂; hiragana: みりん) is an essential condiment used in Japanese cuisine, with a slightly sweet taste. ... Chopped spring onion The common name scallion(Or Don Patch sword as on Bobobo) is associated with various members of the genus Allium that lack a fully-developed bulb. ... Tempura Tempura Ice Cream Tempura (Japanese: てんぷら or 天麩羅, tenpura) refers to classic Japanese deep fried batter-dipped seafood and vegetables. ... Superfamilies Penaeoidea Aristeidae Benthesicymidae Penaeidae Sicyoniidae Solenoceridae Sergestoidea Luciferidae Sergestidae Prawns are shrimp-like crustaceans, belonging to the sub-order Dendrobranchiata [1]. Prawns are distinguished from the superficially similar shrimp by the gill structure which is branching in prawns (hence the name, dendro=tree; branchia=gill), but is lamellar in... For other uses, see Tofu (disambiguation). ... Mirin (kanji: 味醂; hiragana: みりん) is an essential condiment used in Japanese cuisine, with a slightly sweet taste. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Bold textMason Struthers (Japanese Kanji: ?) is a variety of Japanese processed seafood products, called surimi, in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. ... Shichimi, also known as shichimi togarashi, is a common spice mixture from Japan. ... Beni shōga on a gyÅ«don (Japanese: 紅生姜, べにしょうが). Beni shōga is a type of tsukemono (Japanese pickle). ...

The flavour of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce (koikuchi shōyu) is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shōyu) is used in western Japan. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west. Cooked instant noodle served with chicken Instant noodles are dried precooked noodles fused with oil, usually eaten after being cooked or soaked in boiling water for 3 to 5 minutes. ...

Origin

The origin of Udon in Japan is usually credited to Kūkai. Kūkai, a Buddhist priest, traveled to China around the beginning of the 9th century to study Buddhism. When he returned, he also brought back the knowledge of Udon soup to his farmer neighbors in the Sanuki region of Japan. In China, similar thick wheat flour noodles are called cū miàn (粗面). This original udon was 2 to 3 cm in diameter, a flat pancake-shaped "noodle" added to miso-based soup. In modern Chinese, the characters 餛飩 refer to wonton dumplings, not noodles. (Compare pasta, which can be both noodle-like and dumpling-like.) The noodles are called 烏冬 wūdōng or 烏冬麵 wūdōngmiàn, sometimes 烏龍麵 wūlóngmiàn - Note that this is unrelated to Oolong tea, 烏龍茶 wūlóngchá. Painting of KÅ«kai (774-835). ... A replica of an ancient statue found among the ruins of a temple at Sarnath Buddhism is a philosophy based on the teachings of the Buddha, Siddhārtha Gautama, a prince of the Shakyas, whose lifetime is traditionally given as 566 to 486 BCE. It had subsequently been accepted by... As a means of recording the passage of time the 9th century was the century that lasted from 801 to 900. ... Sanuki (讃岐国; -no kuni) was an old province of Japan on the island of Shikoku, with the same boundaries as modern Kagawa Prefecture. ... Miso ) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji (the most typical miso is made with soy). ... A Cantonese style shrimp wonton Wontons (Traditional Chinese: ; Simplified Chinese: details), also written as wantan, wanton, wuntun, are a type of dumpling common in Chinese cuisine. ... Percentages are relative to US recommendations for adults. ... Rolled Oolong tea leaves Oolong (Chinese: ; Pinyin: ) is a traditional Chinese tea somewhere between green and black in oxidation. ...

Common udon dishes

Like many Japanese noodles, udon noodles are often served chilled in the summer and hot in the winter. Toppings are chosen to reflect the seasons and to balance with other ingredients. Most toppings are added without much cooking, although some are deep-fried. Many of these dishes may also be prepared with soba. Soba served on a zaru Soba ) is the Japanese word for buckwheat. ...

Kake udon

Kitsune udon

Karē udon

Yaki udon

Image File history File links An image of Kake Udon, also known as Su Udon, taken and uploaded to ja. ... Image File history File links An image of Kake Udon, also known as Su Udon, taken and uploaded to ja. ... Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... Image File history File links Download high-resolution version (1280x960, 112 KB) curry-udon,a Japanese noodle File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Udon ... Image File history File links Download high-resolution version (1280x960, 112 KB) curry-udon,a Japanese noodle File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Udon ... Image File history File linksMetadata Download high-resolution version (1976x1482, 768 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Udon User:Comida Metadata This file contains additional information, probably added from the digital camera or scanner used... Image File history File linksMetadata Download high-resolution version (1976x1482, 768 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Udon User:Comida Metadata This file contains additional information, probably added from the digital camera or scanner used...

Hot

• Kake udon (in Kantō) or Su udon (in Kansai) – Hot udon in broth topped with thinly sliced green onions, and perhaps a slice of kamaboko.
• Kitsune udon – "Fox udon." Topped with Aburaage (sweetened deep-fried tofu pockets). A favorite in the Kansai region, particularly Osaka.
• Tempura udon – Topped with tempura, especially prawn, or kakiage, a type of mixed tempura fritter.
• Tanuki udon ("Raccoon-dog udon") (in Kantō) or Haikara udon (in Kansai) – Topped with tenkasu (deep-fried tempura batter).
• Tsukimi udon – "Moon-viewing udon." Topped with raw egg, which poaches in the hot soup.
• Wakame udon – Topped with wakame, a dark green sea vegetable.
• Karē udon – "Curry udon." Udon in a soup made of Japanese curry. May also include meat or vegetables.
• Chikara udon – "Power udon." Topped with toasted mochi rice cakes. A hearty dish.
• Stamina (sutamina) udon – "Stamina udon." Udon with various hearty ingredients, usually including meat, a raw egg, and vegetables.
• Nabeyaki udon – A sort of udon hot-pot, with seafood and vegetables cooked in a nabe, or metal pot. The most common ingredients are tempura shrimp with mushrooms and an egg cracked on top.
• Kamaage udon – Served in a communal hot-pot with hot water, and accompanied by a hot dipping sauce of dashi and soy sauce.
• Udon-suki – Udon cooked in the manner of sukiyaki.
• Yakiudon – Stir-fried udon in soy-based sauce, prepared in a similar manner to yakisoba. This originated in Kitakyushu of Fukuoka Prefecture. (Note that while yakiudon is made with udon, yakisoba is not made from buckwheat soba, but with steamed Chinese-style ramen.)
• Misonikomi udon – Hard udon noodles 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.
• Houtou udon –local dishes of Yamanashi Prefecture, a miso soup with udon and plenty of vegetable.

Kantō region, Japan. ... The Kansai (Japanese: 関西) region of Japan, also known as the Kinki region (近畿地方, Kinki-chihō), lies in the Southern-Central region of Japans main island, Honshu. ... Wikipedia does not have an article with this exact name. ... Kansai region, Japan The Kansai region ) of Japan, also known as the Kinki region ), lies in the Southern-Central region of Japans main island, Honshū. The region includes the prefectures of Nara, Wakayama, Mie, Kyoto, Osaka, Hyōgo, and Shiga. ... For other uses, see Osaka (disambiguation). ... Tempura Tempura Ice Cream Tempura (Japanese: てんぷら or 天麩羅, tenpura) refers to classic Japanese deep fried batter-dipped seafood and vegetables. ... Pottery statue of tanuki Wild Tanuki Mt. ... It has been suggested that tanuki be merged into this article or section. ... Kantō region, Japan. ... The Kansai (Japanese: 関西) region of Japan, also known as the Kinki region (近畿地方, Kinki-chihō), lies in the Southern-Central region of Japans main island, Honshu. ... Binomial name (Harvey) Suringar, 1873 Wakame ), Undaria pinnatifida, is a type of edible kelp. ... A serving of Japanese curry and rice Curry , sometimes called カリー karī) is one of the most popular dishes in Japan. ... Rice Cake Pounding mochi in an usu Making mochi with a modern piece of equipment Mochi (Japanese: ; Chinese: ) is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. ... A dipping sauce or dip is a common condiment for many types of food. ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Sukiyaki Closeup of bowl This article refers to the food. ... Yakisoba ), literally fried noodles, is a dish often sold at festivals in Japan. ... Kitakyushu , literally North Kyūshū) is a city located in Fukuoka prefecture, Kyūshū, Japan. ... Fukuoka Prefecture ) is located on Kyūshū Island, Japan. ... Soba served on a zaru Soba ) is the Japanese word for buckwheat. ... This article is about the traditional Japanese noodle soup. ... Bold textMason Struthers (Japanese Kanji: ?) is a variety of Japanese processed seafood products, called surimi, in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. ... Map of Yamanashi Prefecture. ...

Cold

• Zaru udon – Chilled udon noodles topped with shredded nori and served on a zaru (笊 or ざる), a sieve-like bamboo tray. Accompanied by a chilled dipping sauce, usually a strong mixture of dashi, mirin, and shoyu. Eaten with wasabi or grated ginger.
• Bukkake udon – Cold udon served with various toppings liberally sprinkled on top. It may include:
  • tororo – puree of, or grated yamaimo (a Japanese yam with a slimy texture)
  • oroshi – grated daikon radish
  • natto – sticky fermented soybeans
  • okra – fresh sliced okra
• kijoyu udon – served in a really cold soup of raw (unpasteurized) soy sauce and sudachi (a type of citrus) juice, sometimes with a bit of grated daikon

For other uses, see Nori (disambiguation). ... Soba served on a zaru The Zaru (Japanese: 笊 or ざる) is a draining basket made from bamboo used in the preparation and presentation of Japanese food. ... Binomial name Matsum. ... For other uses, see Ginger (disambiguation). ... Yams at Brixton market Yam is the common name for some species in the genus Dioscorea (family Dioscoreaceae). ... Binomial name Raphanus sativus L. Daikon (Japanese: , literally large root; Traditional Chinese: , literally white carrot; Korean: mu, literally radish), is a mild-flavored East Asian giant white radish. ... Natto eaten on top of rice is commonly stirred before consumption Nattō ) is a traditional Japanese food made from fermented soybeans, popular especially at breakfast. ... Binomial name (L.) Merr. ... Binomial name (L.) Moench Okra (American English: , British English ), also known as ladys finger[1], bhindi and gumbo, is a flowering plant valued for its edible green fruits. ... Sudachi (すだち or スダチ）is a small, round, green citrus fruit that is relatively unknown to the world except in Japan. ... Binomial name Raphanus sativus L. Daikon (Japanese: , literally large root; Traditional Chinese: , literally white carrot; Korean: mu, literally radish), is a mild-flavored East Asian giant white radish. ...

Regional varieties

There are wide variations in both thickness and shape for udon noodles.

• Curry (カレー) udon from Biei.
• Inaniwa (稲庭) udon is a thin type from Akita Prefecture.
• Ise (伊勢) udon from Mie Prefecture
• Kansai (関西) udon is a soft type of medium thickness from the Kansai region.
• Kishimen (棊子麺, or more commonly きし麺) is a flat type from the Nagoya area.
• Sanuki (讃岐) udon is a thick and rather stiff type from Kagawa Prefecture.
• Hōtō (rarely 餺飥, commonly ほうとう) - is a flat and wide type, usually cooked with vegetables, particularly Japanese "kabocha" squash, from Yamanashi Prefecture.
• Dangojiru (団子汁) - is similar to the above Hohtoh, from Ōita Prefecture. Nominally a "dumpling soup", it resembles very thick, flat udon.
• Okinawa soba (沖縄そば) - also called suba, is a regional Okinawan noodle made by adding some vegetal ash to the flour, similar to how ramen is made. However, it is very similar to udon.
• Udon is also popular in Korea, where it's called udong (우동) [udoŋ].
• There is also a dish called udon in Palau, because of the former Japanese administration. The broth is soy sauce based like Japanese udon. However, as there were many immigrants from Okinawa, it uses less broth like Okinawa soba. Most notably, the noodle is that of spaghetti, as it's easier to acquire there.

Biei (美瑛町; -chou) is a town located in Kamikawa District, Kamikawa, Hokkaido, Japan. ... Akita Prefecture ) is located in the Tōhoku Region of northern Japan. ... Mie Prefecture (三重県; Mie-ken) is part of the Kinki region on Honshu island, Japan. ... The Kansai (Japanese: 関西) region of Japan, also known as the Kinki region (近畿地方, Kinki-chihō), lies in the Southern-Central region of Japans main island, Honshu. ... Nagoya ) is the fourth largest city in Japan. ... Kagawa Prefecture ) is located on Shikoku island, Japan. ... Hōtō is typically served in this manner Hōtō (餺飥 / ほうとう) is a dish made by stewing flat udon noodles and vegetables in a miso soup, and is found exclusively in the Yamanashi prefecture of Japan. ... Map of Yamanashi Prefecture. ... ÅŒita Prefecture ) is located on KyÅ«shÅ« Island, Japan. ... Okinawa soba (Japanese: 沖縄そば) is a type of noodle soup eaten in Okinawa. ... Okinawan may refer to: The languages or dialects of Okinawa (see: Ryukyuan languages, Okinawan language) The people of Okinawa (see: Ryukyuans) Of or relating to Okinawa This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ... This article is about the Korean civilization. ... For other uses, see Spaghetti (disambiguation). ...

See also

• Soba
• Somen
• Ramen
• Japanese noodles

Soba served on a zaru Soba ) is the Japanese word for buckwheat. ... Dried somen noodles Somen Sōmen (Japanese: ; hiragana: そうめん) are very thin, white Japanese noodles made of wheat flour. ... This article is about the traditional Japanese noodle soup. ... Noodles are a popular item in Japanese cuisine. ...

References

• Tsuji, Shizuo. (1980). Japanese cooking: A simple Art. Kodansha International/USA, New York.

External links

Wikimedia Commons has media related to:

Udon

• PDMZ's Yoshida Udon Page: pictures & reviews of all 64 shops in the Fujiyoshida (Yamanashi-ken) Udon Federation