{"id":11573,"date":"2021-06-18T09:31:21","date_gmt":"2021-06-18T09:31:21","guid":{"rendered":"https:\/\/www.orientalmarket.es\/?p=11573"},"modified":"2021-09-07T11:21:45","modified_gmt":"2021-09-07T11:21:45","slug":"11573","status":"publish","type":"post","link":"https:\/\/www.orientalmarket.es\/en\/11573\/","title":{"rendered":"What is udon? Origins and recipes"},"content":{"rendered":"

Along with their cousins yakisoba and ramen, Udon noodles are one of the most popular dishes in Japan. This dish is so fundamental in Japanese cuisine because of its many possibilities and combinations: they can be prepared cold, hot, with broth, without broth… In addition, their width and thickness give them a distinctive and soft texture that will give your palate a unique experience. In case you are still not very familiar with this dish, we tell you everything you need to know to become an expert of this Japanese gastronomic icon.<\/p>\n

What is it?<\/h2>\n

The main characteristic of these noodles is their thickness. Udon are white, thick and have a somewhat sticky and elastic texture. They are made from salt water and wheat flour, and their manufacturing technique is, to say the least, peculiar. To knead them, you use your feet! But don’t panic, the dough is covered with plastic wrap.<\/p>\n

In Japan, there are two main styles of Udon: Kanto, which comes from the Tokyo area, and Kansai, from the Osaka, Kyoto and Kobe areas. Those from the Osaka area differ from those from the capital in texture and colour: they are whiter and softer. However, beyond regional styles, there are also different types of noodles depending on the Udon dish being prepared. For example, Kishimen, which is a type of udon with a flatter shape compared to the original, or Inaniwa, which is much thinner.<\/p>\n

Udon are said to be the noodles of a thousand and one recipes, and this is because they are a very versatile item with which you can play and create infinite versions. In its hot version, yakiudon is perhaps the best known dish outside Japan. It is prepared by frying noodles in soy sauce, just like yakisoba, and adding meat and vegetables. In its cold version, it is often used in salads with ingredients such as boiled egg, radish or cucumber. No matter what season of the year it is, there is always an option to enjoy a good Udon dish.<\/p>\n

Where to buy them?<\/h2>\n

You can buy different types of Udon in our online shop or in our shops in Barcelona and Madrid.
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