And some notes about udon
- one of the thickest noodles used in Japanese cuisine
- Saitama produces the most variety, such as Konosu Kawahaba udon (width of 5 cm) & Niiza carrot udon (noodles kneaded with carrot)
- Sano City in Tochigi boasts mimi udon (hand-moulded to resemble the shape of a demon’s ear, eating them during the New Year means demons can’t hear a word you say, hence warding you off sickness and other problems for the coming year(
- comprises 2 key ingredients (wheat flour n lightly salted water)
- consistently chewy texture due to continual kneading n stretching during the udon-making process
- common toppings are scallions, tempura n kamaboko 🍥
I love so much this kind of noodle preparation. It's sadly so uncommon here (and I hate so much to cook...)
Find a wife who cooks xP
No woman will marry you in Argentina if you don't know how to cook well. I have to learn for dear life, and just for that purpose. I really don't like to do it even for myself, it stresses me. I can wait for technology to reach the point where we only need to plug nutrients-cartridges into our bodies
I was never an udon fan, but my kids really enjoy it.
I always found the udon sprays too much compared to other noodles, no matter how careful you are.