Tempura Udon

Udon (Hiragana:うどん; Kanji:饂飩, rarely 餛飩; Traditional Chinese: 烏冬, sometimes 烏冬麵) is a type of thick wheat-based noodle popular in Japanese cuisine. Japanese writing Kanji 漢字 Kana 仮名 Hiragana 平仮名 Katakana 片仮名 Uses Furigana 振り仮名 Okurigana 送り仮名 Rōmaji ローマ字 Hiragana ) are a Japanese syllabary, one of the four Japanese writing systems, along with katakana, kanji and rōmaji (i. ... Japanese writing Kanji Kana Hiragana Katakana Hentaigana Manyōgana Uses Furigana Okurigana Rōmaji Kanji (Japanese:  ) are the Chinese characters that are used in the modern Japanese logographic writing system along with hiragana (平仮名), katakana (片仮名), and the Hindu-Arabic numerals. ... Traditional Chinese characters are one of two standard sets of printed Chinese characters. ... Species T. aestivum T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum References:   ITIS 42236 2002-09-22 For the indie rock group see: Wheat (band). ... Look up Noodle in Wiktionary, the free dictionary. ... There are many views of what is fundamental to Japanese cuisine. ...

Udon is usually served hot as noodle soup in a mildly flavored broth, in its simplest form as bukkake udon, served in kakejiru made of dashi, Japanese soy sauce (shōyu), and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often shrimp 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 consists of noodles mixed with chicken or beef stock. ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Mirin (味醂) is an essential condiment of the 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 Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are small, swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... Tofu, also called doufu (often in Chinese recipes) or bean curd (literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. ... Mirin (味醂) is an essential condiment of the Japanese cuisine with a slightly sweet taste. ... 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 flavor 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.

Origin

The origin of Udon in Japan rests with Kobo Daishi. Kobo Daishi, a Buddhist priest, traveled to China around the beginning of the 9th century to study Buddhism. When he returned, he also brought back the delicious 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.) Miso (Japanese: 味噌) is a thick paste similar to doenjang made by fermenting soybeans with kōji (麹, Aspergillus oryzae) and sea salt. ... A shrimp wonton in Cantonese style Wonton (Chinese: 餛飩 (details)), also written as wantan, wanton and numerous other variations, are a type of dumpling common in Chinese cuisine. ... Percentages are relative to US recommendations for adults. ...

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 (蕎麦) is a thin Japanese buckwheat noodle. ...

Kake udon

Karee 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. ...

Hot

• Kake udon – Hot udon in broth topped with thinly sliced green onions, and perhaps a slice of kamaboko.
• Kitsune udon – Topped with abura age (sweetened deep-fried tofu pockets).
• Tempura udon – Topped with tempura, especially shrimp, or kakiage, a type of mixed tempura fritter.
• Tanuki udon (in Kanto) or Haikara udon (in Kansai) – Topped with tenkasu (deep-fried tempura batter).
• Tsukimi 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.
• 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.
• Kamaage udon – Served in a communal hot-pot with hot water, and accompanied by a hot dipping sauce of dashi and soy sauce.
• Udonsuki – 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.

Kanto can mean: The Kanto region of 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 Undaria pinnatifida (Harvey) Suringar, 1873 Wakame (Japanese: わかめ or 若布) is a type of edible kelp. ... Curry (カレー karē) 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 ) is the Japanese variant of Chinese rice cake, which, like its Chinese origin, is made of glutinous rice, pounded into paste and molded into shape; however, unlike the Chinese variety, it is molded... 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 This article refers to the food. ... Yakisoba ), literally fried noodles, is a dish often sold at festivals in Japan. ... Kitakyushu (北九州市; Kitakyūshū-shi, 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 (蕎麦) is a thin Japanese buckwheat noodle. ... Shoyu (soy sauce) ramen. ... 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. ...

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

Nori. ... 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 Wasabia japonica Matsum. ... Binomial name Zingiber officinale Roscoe Though called a root, it is actually the rhizome of the monocotyledonous perennial plant Zingiber officinale. ... Yam is the common name for members of the genus Dioscorea (family Dioscoreaceae). ... Binomial name Raphanus sativus L. Daikon (Japanese: , literally large root; Traditional Chinese: , literally white radish; 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 Glycine max (L.) Merr. ... Binomial name Abelmoschus esculentus (L.) Moench Okra, or ladys finger, is a flowering plant in the mallow family Malvaceae, originating somewhere near present-day Ethiopia. ... 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 radish; 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.
• Hohtoh (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.

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 Castle in June of 2004. ... Kagawa Prefecture (香川県; Kagawa-ken) is located on Shikoku island, Japan. ... Yamanashi Prefecture (山梨県 Yamanashi-ken) is located in the Chubu region on Honshu island, Japan. ... 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. ...

See also

• Soba
• Somen

Soba served on a zaru Soba (蕎麦) is a thin Japanese buckwheat noodle. ... Somen (Japanese: 素麺, そうめん) is a very thin, white Japanese noodle made of wheat flour. ...

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