Udon noodles are thicker and regular noodles are thinner.

Udon noodles are one of the most Japanese noodles. Together with Japanese soba noodles and green tea noodles, they are also known as Japan's three major noodles. They are an indispensable protagonist in Japanese restaurants. Just like rice dumplings, we have differences between north and south, Japanese udon noodles also have different tastes due to different production areas and eating habits.

Compared with ordinary udon noodles, Inaniwa udon is still easy to identify. Inaniwa udon has a very soft light cream color and is thinner than ordinary udon noodles. Some, and generally flat.

During the production process of Inaniwa Udon, it is necessary to ferment and knead the dough repeatedly, so there will be many bubbles in the noodles. According to research, these bubbles can make Inaniwa Udon still retain its texture after being cooked. It can be stored for a long time and makes the noodles chewy.

In Japan, when it comes to delicacies that are suitable for all seasons, it has to be udon. Kagawa Prefecture in Shikoku is known as the hometown of udon. There are more than 600 udon varieties throughout the county. Noodle shops, Kagawa Prefecture is even called "Udon Prefecture". It seems a bit funny to call a city after food, but it can also give a glimpse of the Japanese people's extreme love for udon noodles, and the influence that udon noodles bring to them. far-reaching impact.

The ingredients of udon noodles seem simple. They are nothing more than the combination and matching of wheat, salt, and water, supplemented by different ingredients, and served with stock. It is difficult to make things simple. Japanese people pay attention to the original taste of ingredients. There is even a principle in Japanese cuisine that the deliciousness cannot exceed the original taste of the ingredients.