UDON (:

Salah satu Udon enak dan murah Fresh dari Sanuki City ! 200 yen doang :( Baru sadar itu murah ketika dapet udon kake di Osaka 800 yen pfff :(

That time... Udon making class @ Kagawa University

Noodles are one of the staple foods in many cultures including Japan. Japan is a country which is popular with its Noodle cuisine, besides its raw fish. A lot of Japanese dishes use noodles as the main ingredient, such as Ramen and Udon. One of place in Japan which popular with Noodles is Kagawa Prefecture, located in Shikoku Island, south of Japan. This type of noodles is well known as Sanuki Udon. Sanuki means the old name of Kagawa prefecture and Udon is the term for Japanese noodles that made from wheat flour. Now this food easily found throughout the neighboring Kansai region and much of Japan. Udon made from wheat flour that make it has a special texture become chewy and rather solid than the ordinary noodle mostly, and also it is characterized by its square shape and flat edges. It is usually served as noodle soup, and was originally popularized in the Kagawa Prefecture of Japan. The broth is made from a type of dashi which varies in strength and flavor across Japan.

Udon become one of my favourite Japanese food since my first time I taste it in its origin country. For about these three weeks stay in Japan, I have already taste sanuki udon for five times. In Indonesia this kind of noodle not really popular because we have another carbohydrate natural source such like paddy or another kind of noodle such like ‘mihun’, thin noodles made from corn flour. Wheat flour which is popular for it’s base ingredient doesn’t really exist in Indonesia because it has a different climate and weather. While, in Kagawa Prefecture it has a dry climate suitable for growing wheat, it was an ideal location for udon production. It has a simple ingredient and easy way to make this noodle. We only need wheat flour, water, and salt, which has a certain ratio. The first step is we must prepare for the salt water. After that the salt water is mixed with the flour to make the dough. The kneading must be done thoroughly by hand to squeeze out any excess air from the dough. Then give some pressure on it, the protein in the dough form a sticky substance called gluten. After that the dough is rolled out by rolling pin, it’s requires skill and experience to roll the dough quickly to even thickness. Then the dough is cut into noodles of equal size. They are boiled for a few minutes, then boiled noodle are rinsed in cold water. In the early time, Udon just can be exist if there is a big event or special celebration, but now it can be exist whenever and wherever the time.

Udon divided into several kind there are, Zaru Udon; Zaru Udon noodles are chilled and served on a bamboo mat. They are accompanied by a dipping sauce and are dipped into the dipping sauce before eating. It is very similar to Zaru Soba, with the only difference just being the type of noodles. Kake Udon; Kake Udon is a basic udon dish, served in a hot broth that covers the noodles. It has no toppings and usually garnished with only green onions. Kamaage Udon; Kamaage Udon noodles are served in hot water, accompanied by a variety of seasonings and a dipping sauce. Some places have individual servings of Kamaage Udon in small wooden bowls while others serve family sized portions of Kamaage Udon in large shared wooden noodle tubs. Tanuki Udon; Tanuki Udon is served in a hot broth topped with leftover deep fried tempura batter. Kitsune udon; Kitsune Udon is served in a hot broth with aburaage, thin sheets of fried tofu, placed on top of the udon noodles. Tsukimi Udon; Tsukimi Udon ("Moon Viewing Udon"), like its soba counterpart, features a raw egg on top of the udon noodles, which is meant to resemble the moon. Tempura Udon; Tempura Udon is usually served in a hot broth with the tempura pieces placed on top of the noodles. Sometimes, the tempura is placed on a separate dish beside the bowl or tray of noodles. Tempura ingredients vary between seasons and shops. Curry udon; Curry Udon is udon noodles served in a bowl of Japanese curry. It is a popular dish to eat in winter as it is very warming. Chikara Udon; Chikara Udon is udon noodles served with the addition of a rice cake (mochi) in the hot broth. The Japanese word "chikara", meaning strength, is used as it is thought that the addition of mochi to the dish gives strength to the person eating it. Nabeyaki udon; Nabeyaki Udon is a dish that is cooked and served in a hot pot (nabe). The udon noodles are cooked directly in the nabe together with the broth and vegetables. Tempura is a common addition before serving, but the more typical ingredients include mushrooms, egg, kamaboko (a pink and white steamed fish cake) and various vegetables.

Althought it’s not too popular in Indonesia, but we still can find this kind of food at Japanese restaurant in some of big city such as Jakarta and Bandung. My pleasure have a chance to make this simple kind of historic food. I can improve it by my self if I want to practice it at home. I think that Sanuki Udon has amount of good nutrition and glute tasty meal inside. This kind of noodle can be a substitute food of rice dependency. A bowl of Sanuki Udon has contains a carbohydrate, protein from its shrimp, fish topping, and some of nutrition from its onion leaf. I am really enthusiast and enjoy that time, I such like interest with its making process. I am very grateful can meet the Udon Chef Team because their patience and kindness for share the knowledge to us. (crm)