Udon Page

The noodle dishes introduced in this page are NEVER, NEVER, NEVER ramens.

Udon is noodles made from wheat flour, salt, and water. Usually, udon noodle is thicker and firmer than ramen or soba and whitish in colar. The meccas of Udon are Sanuki and Oosaka, the western parst of Japan. Most of udons found in Tokyo, imported from western parts are served in hot broth made of soy sauce, mirin (sweet sake), sugar, and dried bonito stock, but the styles varies by areas where it is served.


	Kitsume Udon is udon noodles in hot broth with negi (green onions) and fried tofu on top. Kitsune means a fox; literally. Kitsune Udon is named after the saying that fried tofu is foxes' favorite. Kitsune is usually served hot, though sometimes it is served cold, but its popularity is not far lower than hot one.

As the example of "Kitsune Udon" shows, the variation of udon dishes is in accordance with toppings. Tempura Udon is with prawn tempura (coated in batter made from wheat flour and deep-fried). Tanuki Udon , in Tokyo area, has agedama (fried tempura batter) that helps the broth rich & flavourful. Since the variation of toppings are infinite, some restarurants offer their original udon menu wtih unique toppings.

The following are udon variations which is NOT varied by toppings.


	Nabeyaki Udon has various toppings, like prawn tempura, fu (wheat gluten cake), kamaboko (cake mede from boiled fish paste), boiled green vegitables, boiled bamboo shoot and egg. It is usually served in a "donabe" (earthen wave pot with lid), with piping hot broth. Because of its hotness, Nabeyaki udon is more popular in winter.


Curry & rice is often grouped with ramen as one of the most favorite dishes in Japan, even though both of them originated in foreign countries. There are uncountable curry restaurants, and there is even a museum devoted completely into curry. Actually Japanese like curry taste so much that they created Curry udon, which they put curry sauce on the top of traditional udon-in-soup dish.

The characteristics of Miso nikomi udon are expressed in its name. (In Japanese "Miso" means fermented soy-bean paste and "Nikomi" means boiling.) Actually it is served in boiling miso taste broth. Miso Nikomi udon originated in Nagoya area (4th largest city in Japan) where people like miso taste foods. Udon noodle for Miso Nikomi Udon is firmer than usual Udon so that it will not get too soft even served boiling broth.

Udonsuki is a rich hotpot dish containing an assortmento of seafood, vegetable, and chicken. Amongst them, udon plays as the main ingredients.
This dish originated in Oosaka and more popular in Kansai district than in Tokyo.

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