Udon noodles are made of medium gluten wheat flour with a certain amount of salt, and the soup base made of dried fish, kelp and soy sauce is often used when eating. There are many kinds of udon noodles in Japan, including Inating udon noodles in Akita, Shui Ze udon noodles in Gunma and Kasu udon noodles in Saitama.
Extended data:
Historical origin
Traditionally, wheat cultivation in Japan is not widespread and there is a lack of pasta culture. Today's Japanese pasta culture is influenced by China and the West, and udon noodles are produced by the introduction of Tang Dynasty pasta into Japan.
1 According to the oral legend in Xiangchuan County, Konghai (master of dharma, 774-835 BC) brought back noodles from the Tang Dynasty to save the local poor in Zanqi. Because there is little rain in Seto Inland Sea, it is difficult to grow rice and teach it to Zanqi people. It is generally believed that this is the prototype of Zanqi Udon.
2. Originated from the fruits of the Tang Dynasty (i.e., cakes from the Tang Dynasty) which flourished in Nara era-sakubei, hakutaku, and konton.
Sakubei)- a long, thin and crossed fried cake made by kneading flour and rice flour. The seventh day of the lunar calendar will be eaten in the ceremony of expelling malaria. The system of asking for cakes has developed into Su Mian, Wudao Udon and Inating Udon.
Hakutaku)- Pastry that is kneaded with flour and cut into rope or dough. It has evolved into today's houtou.
Konton)- Flour filled with meat stuffing, or cooked or steamed cakes. Evolved into jiaozi or wonton today.
Today, the shape of Japanese Udon was born in the middle of Muromachi period (AD 1336─ 1573), and the Yuanlu period (AD 1688─ 1703) also appeared in Udon stores in Edo, Kyoto, Osaka and Qinping.