tag:blogger.com,1999:blog-3191835248953933738.post2311201566229909021..comments2023-11-24T16:34:16.891-08:00Comments on WASHOKU - Japanese Food Culture and Cuisine: Menrui Noodles udonGabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3191835248953933738.post-87024037312128375852020-07-11T21:18:47.320-07:002020-07-11T21:18:47.320-07:00Legend from Niigata 新潟県 五泉市 Gosen city
higan sama...<b> Legend from Niigata 新潟県 五泉市 Gosen city </b><br />higan sama 彼岸様 Honorable Equinox person<br />At the end of the equinox, the spirit of dead person is going back, Relatives make offerings of dumplings for the river crossing at Sanzu no Kawa 三途の川の渡し the river to the Other World.<br />For lunch they prepare うどん Udon noodles and sent the spirit off early. <br />.<br />https://edoflourishing.blogspot.com/2013/05/sendoo-boatsman.html<br />.Gabi Grevehttps://www.blogger.com/profile/16362456518166174106noreply@blogger.comtag:blogger.com,1999:blog-3191835248953933738.post-44680927063562536122020-03-28T21:14:15.694-07:002020-03-28T21:14:15.694-07:00Mizusawa Udon Kaido 水沢うどん街道 Mizusawa Road to eat U...<b>Mizusawa Udon Kaido 水沢うどん街道 Mizusawa Road to eat Udon noodles </b><br />Gunma<br />- quote -<br />Mizusawa Udon<br />Gunma Prefecture is a major production area for quality wheat.<br />Tasty udon noodles can be enjoyed anywhere in Gunma. Mizusawa udon is famous as one of the three most delicious udon in Japan. Made only from pure water, quality flour, and specially selected salt, it is firm, somewhat thick, and semi-transparent, providing it a unique character. It is generally served cold with dipping soup.<br />-source : visitgunma - <br />.<br />Photos in my blog<br />https://edoflourishing.blogspot.com/2020/02/sado-bugyo-kaido.html<br />.Gabi Grevehttps://www.blogger.com/profile/16362456518166174106noreply@blogger.comtag:blogger.com,1999:blog-3191835248953933738.post-946211008522594602020-03-04T13:17:06.091-08:002020-03-04T13:17:06.091-08:00Sanuki udon Jizo 讃岐うどん地蔵 Jizo eating Udon noodles ...<b> <br />Sanuki udon Jizo 讃岐うどん地蔵 Jizo eating Udon noodles </b><br />.<br />https://gokurakuparadies.blogspot.com/2014/07/jizo-special-statues.html<br />.Gabi Grevehttps://www.blogger.com/profile/16362456518166174106noreply@blogger.comtag:blogger.com,1999:blog-3191835248953933738.post-70601765124795315752012-11-29T23:09:37.962-08:002012-11-29T23:09:37.962-08:00Komatsu Udon 小松のうどん Udon noodles from Komatsu
Ishi...Komatsu Udon 小松のうどん Udon noodles from Komatsu<br />Ishikawa prefecture. Wheat Noodles in Soup<br /><br />Matsuo Basho tasted these noodles already !<br />Oku no Hosomichi<br /><br />http://matsuobasho-wkd.blogspot.jp/2012/06/business.htmlGabi Greve - Basho archiveshttp://matsuobasho-wkd.blogspot.jp/2012/06/business.htmlnoreply@blogger.comtag:blogger.com,1999:blog-3191835248953933738.post-15540372431887170082009-01-17T22:50:00.000-08:002009-01-17T22:50:00.000-08:00HotKake udon (in Kantō) or Su udon (in Kansai) – H...Hot<BR/>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. <BR/>Kitsune udon – "Fox udon." Topped with Aburaage (sweetened deep-fried tofu pockets). A favorite in the Kansai region, particularly Osaka. <BR/>Tempura udon – Topped with tempura, especially prawn, or kakiage, a type of mixed tempura fritter. <BR/>Tanuki udon ("Raccoon-dog udon") (in Kantō) or Haikara udon (in Kansai) – Topped with tenkasu (deep-fried tempura batter). <BR/>Tsukimi udon – "Moon-viewing udon." Topped with raw egg, which poaches in the hot soup. <BR/>Wakame udon – Topped with wakame, a dark green sea vegetable. <BR/>Karē udon – "Curry udon." Udon in a soup made of Japanese curry. May also include meat or vegetables. <BR/>Chikara udon – "Power udon." Topped with toasted mochi rice cakes. A hearty dish. <BR/>Stamina (sutamina) udon – "Stamina udon." Udon with various hearty ingredients, usually including meat, a raw egg, and vegetables. <BR/>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. <BR/>Kamaage udon – Served in a communal hot-pot with hot water, and accompanied by a hot dipping sauce of dashi and soy sauce. <BR/>Udon-suki – Udon cooked in the manner of sukiyaki. <BR/>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.) <BR/>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. <BR/>Houtou udon – a local dish of Yamanashi Prefecture, a type of miso soup with udon and plenty of vegetables. <BR/><BR/>[edit] Cold<BR/>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. <BR/>Bukkake udon – Cold udon served with various toppings liberally sprinkled on top. It may include: <BR/>tororo – puree of, or grated yamaimo (a Japanese yam with a slimy texture) <BR/>oroshi – grated daikon radish <BR/>natto – sticky fermented soybeans <BR/>okra – fresh sliced okra <BR/>kijoyu udon – served in a cold soup of raw (unpasteurized) soy sauce and sudachi (a type of citrus) juice, sometimes with a bit of grated daikon <BR/>..................................<BR/><BR/>Biei-style Curry (カレー) udon from Biei, Hokkaido. <BR/>Inaniwa (稲庭) udon is a thin type from Akita Prefecture. <BR/>Ise (伊勢) udon from Mie Prefecture <BR/>Kansai (関西) udon is a soft type of medium thickness from the Kansai region. <BR/>Kishimen (棊子麺, or more commonly きし麺) is a flat type from the Nagoya area. <BR/>Sanuki (讃岐) udon is a thick and rather stiff type from Kagawa Prefecture. <BR/>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. <BR/>Dangojiru (団子汁) - is similar to the above Hohtoh, from Ōita Prefecture. Nominally a "dumpling soup", it resembles very thick, flat udon. <BR/>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. <BR/>Udon is also popular in Korea, where it is called udong (우동) [udoŋ]. <BR/>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. <BR/><BR/>http://en.wikipedia.org/wiki/UdonAnonymousnoreply@blogger.com