The origin of udon noodles and what kind of noodles are udons

The origin of udon noodles is as follows:

1. Udon noodles were introduced to Japan from the Tang Dynasty. According to the oral legend of the people of Kagawa Prefecture, Japan, Kobo Daishi brought back a noodle-making method from the Tang Kingdom to save the poor people of Sanuki, so many people believe that this is the origin of Sanuki udon.

2. Udon noodles are a kind of Japanese noodles made of wheat, also known as oolong, and they are also noodles that are basically found in Japanese restaurants. Udon noodles are one of the three most distinctive noodles in Japan, along with Japanese green tea noodles and mustard noodles. The most basic method of udon noodles is to first mix the dough with salt water to make the dough form gluten faster, then use a rolling pin to roll the dough into the shape of a flatbread, and finally fold the flatbread and cut it into the shape of noodles with a knife.

Udon is a type of Japanese noodle dish. It is made from wheat and has special regulations in terms of thickness and length. The texture is between cut noodles and rice noodles, and the texture is soft, and when paired with a carefully prepared soup stock, it becomes a delicious noodle dish.

It is a coarse white noodle made by mixing salt and water with flour. In winter, it is added to the hot soup and served cold in the summer. Cool udon noodles can be eaten with a thick sauce called "noodle sauce".

The noodles on the ice surface in the bamboo box, each one is as crystal clear as Jingdezhen porcelain, and when you take a bite, the muscles and bones are just right, and this seemingly simple noodle is actually the result of several complex and strict process production processes. Carefully crafted with traditional Japanese sake, soy sauce, Japanese MSG and dried fish skin, the noodles are salty and delicious, and diners can also add the spicy flavor of wasabi to their taste. Deep-fried shrimp and vegetable tempura and fried chicken are also the best dishes to eat cold udon, and eating them together can not only relieve the oiliness of the dish, but also add a delicious flavor to the cold noodles.

1. Historically, the cultivation of wheat in Japan has not been widespread, and there is a lack of pasta culture. Today's noodle culture in Japan was influenced by China and the West, and udon noodles were created when noodles were introduced to Japan during the Tang Dynasty.

2. According to the oral legend of Kagawa Prefecture, Kukai (Kobo Daishi, 774 835) was brought back by the Tang Kingdom to save the local poor people of Sanuki. Because of the scarcity of rain in the Seto Inland Sea, it was difficult to grow rice, so it was taught to the Sanuki people, and it is believed that this is the prototype of the current Sanuki udon.

For people in the north, everyone likes to eat some pasta food in their daily life, in ancient China and the Tang Dynasty, the development of culture was very prosperous, Japan absorbed a lot of advanced culture from the Tang Dynasty, including noodles, Japan formed udon noodles according to the Tang Dynasty and Western influences, and now it has become one of Japan's very distinctive noodles.

In Japan, there are many people who like to eat some pasta food, such as udon, as one of the special noodles, as well as mustard noodles and green tea noodles, and known as the three major noodles in Japan, udon noodles in Japan There are also a variety of practices, and now they are also introduced to China, in some southern areas of China, there are also people who eat some udon noodles, but the origin of this kind of noodles is not in Japan, according to relevant research, it was introduced to Japan from China in the Middle Ages, The country then makes other varieties of pasta according to the local characteristics. Udon noodles are made from wheat, and their length and thickness vary depending on the characteristics of the region.

There are many types of udon noodles in Japan, for example, there is a very famous Gunma Mizusawa udon, udon noodles compared to the general noodle food Hongxun, the taste is also good, and soft, he carefully prepared the soup stock, it has become a very delicious pasta, if you want to eat a bowl of udon noodles in Japan, the most distinctive is beef and broth, so that the noodles are very smooth and soft, and the fragrance is rich, and the production method of udon noodles in Japan and China is also differentThe nutritional value it is rich in is also very high, for example, it has a lot of carbohydrates, some vitamins, proteins, starches, etc.

The above is what udon noodles are introduced to you, udon noodles as a very famous noodle food, introduced to Japan from China, in the Middle Ages, it tastes better than a piece of noodles, and has a strong aroma, high nutritional value.

Extended reading: Udon What is udon.

Udon is a type of Japanese noodle made with wheat as a raw material. In Japan, there are special regulations for the production of udon, and according to the Japanese agricultural standards, udon noodles must be at least millimeters in diameter and angles at least millimeters in width.

Udon noodles are usually made with all-purpose wheat flour with a moderate amount of salt, and the noodle soup is usually made with kelp, dried fish, and soy sauce.

Udon noodles are one of the three major noodles in Japan, with a variety of methods and low prices, which are deeply loved by the Japanese people.

Udon noodles are noodles. Udon, also known as udon, is a Japanese noodle dish made from wheat and mixed with salt and water into flour. There are many types of udon in Japan, such as Inaiiwa udon from Akita, Mizusawa udon from Gunma, and Kasu udon from Saitama.

The texture is between noodles and rice noodles, and the texture is soft.

Is udon noodles noodles?

Udon noodles are one of the most distinctive noodles in Japan, and are known as the three major noodles in Japan, along with Japan's soba noodles and green tea noodles. The most classic Japanese udon noodle recipe is beef and dashi, the noodles are smooth and soft, and the miso soup is rich. So when you go to Japan, be sure to try a bowl of beef udon from Kagawa Prefecture.

Udon noodles have zero trans fatty acids and contain a lot of high-quality carbohydrates, so you can enjoy a variety of flavors with different condiments, soups, and seasonings. Sometimes, wakame, vegetable tempura, and shallots are also eaten with the noodles. Suitable for all ages in Japan, udon is a common food to eat at home or out.

It is made with ingredients such as traditional Japanese sake, soy sauce, Japanese MSG, and dried fish skin, and has a salty and delicious taste. Deep-fried shrimp and vegetable tempura and fried chicken are also the most delicious dishes to eat cold udon, and eating them together can not only relieve the oiliness of the dish, but also add a delicious flavor to the cold noodles.