Udon Noodle

Udon noodles are loved throughout the world

Japanese udon is easily made from wheat flour, salt and water.
There are various brands of udon to include Sanuki (Kagawa) and Inaniwa (Akita), that are developed nationwide.
Gluten-free udon is also available which is made from rice flour or beans.
Udon specialty restaurants are frequently opening in North America, Europe and Southeast Asia.

The Attraction of Udon

Udon is very desirable because you can enjoy it with your favorite garnishes.
Udon is also served as a hot noodle soup or a cold noodle (in a zaru basket) along with a dipping soup.
Another attraction of udon is it can be cooked in various ways such as stir-fry noodles or as a curry noodle soup.

Secret of an Udon Chewy Texture

Elasticity of udon depends on the flour blend, kneading method and resting time.
The repetition of rolling and folding dough creates strong elasticity.
Using various artistic methods of temperature and humidity, you can create an udon which has the best texture possible.

Cook Udon At Home

The easiest way to enjoy udon is to just cook the dried noodle at home.
Following the instructions on the package can bring you the best results.
Start by preparing a dashi stock using liquid or granule dashi to your desired taste.
You can obtain your favorite udon dishes by adding pasta sauce or stir-fry to boiled noodles.
* Do not eat udon if you have wheat gluten allergies.