Noodles - Udon Joshyu
Udon is one of my favorite Japanese noodles. (It's a tie between udon and cold somen on a hot summer day.) But good udon is almost impossible to find outsid...
Udon is one of my favorite Japanese noodles. (It's a tie between udon and cold somen on a hot summer day.) But good udon is almost impossible to find outside of Japan so here's some udon from Japan for you to try! This is an award-winning udon from Gunma prefecture (used to be known as Joshyu), a region that's known for its wheat fields and udon, as well as mountains, hot springs, and ski resorts. Most commercial udon is made from wheat that's grown outside of Japan, but this is made with Gunma-grown wheat (and beautiful mountain spring water)
Good udon noodles should be slippery and silky. If you think of udon as that jumbo udon (chewy and brittle and found in the freezer section at an Asian market), this is not at all the same! This is a flat noodle, and though it's not as wide as kishimen (my favorite type of udon), the width is somewhere between fettuccine and linguine. When you cook udon noodles, bring water to a boil, DON'T ADD SALT, add the udon, and lower the heat just a touch so the noodles are 'just taking a bath' (a low simmer/medium high heat). Make sure to give them a stir when they first go in or else they'll clump together. Once they’re done cooking (10 minutes), drain the water and rinse the noodles in cold water.
Please enjoy these udon noodles cold with a dipping sauce, like zaru soba. I use the Ninben Tsuyu (just dilute it one part tsuyu to 7 parts water). For garnish, I'd recommend green onions. You can also place the cold noodles in a bowl over a small pool of tsuyu dipping sauce over it and top it off with thin-sliced cucumbers, grated daikon, a little ume, and bonito flakes, just as an example.
When people think of Japanese noodles, they usually think of ramen but ramen isn't actually Japanese. It's Chinese! That's why in Japan you often see ramen shops selling gyoza; they're basically Chinese restaurants. Japanese noodles are udon, somen, and soba and I love them so much. (Caveat: the noodle-making techniques all came from China)
13.4 oz, 4 servings
Vegan, soy-free. Contains gluten.
From Teburiyama, Gunma, Japan
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