Food japanese about Udon

Last  week , I explain about Mi soup but now I want to explain about Udon .
I think ,You want to read and understand that  .

    Udon is atype of noodle that has been known in Japan for a long time , made from wheather flour and starting from wide width .

Types of Udon

1. Based on the Form  

• Thick Udon ( futon udon )
• Thin  Udon ( Hoso Udon 
• Small Udon ( Himokawa Udon 

2. Based on how to make

• Teuchi ( handmade Udon ) 

      Udon dough is crushed thinly and cut using a knife manually . Also called and many are offered middle-class to upper-made udon .

• Kikaiuchi ( machine-made Udon )

     Made in factories with automatic machine so that the price is cheap . Most of the Udon sold in Japan is factory production . Tenobe ( hand-expanded Udon ) 

3. Based on Physical 

• Tama Udon ( round udon )

      Freshly prepared raw Udon is boiled with boiling water for one minute . After that the Udon is removed and distributed . Before being eaten,the Udon must still be boiled again and drained . This type of Udon still contains a lot of water and is not durable . Udon tama which is put in a plastic bag is called Yude Udon ( boiled Udon ) and is widely sold in Supermarket in Japan .

• Name of Udon ( Fresh Udon )

      Udon is freshly made , sprinkled with flour or wrapped . Fresh udon is ussually better than other udon types , but is not durable . As long as it has not been boiled , flour containing udon continues to undergo a process of maturation

• Hashi Udon ( dried Udon )

      Udon used as dried udon is ussually Hoso Udon ( thin Udon ) . After being made , the Udon is folded in the same length , rectangular with a length of about 20 cm and dried .

4. Based on the cooking methods

• Udon is served hot

     After boiling and draining ,the udon is placed in a bowl and given a hot sauce . On top of that are given various kind of side dishes .

• Kama-age Udon 

     Udon soup which is given nothing is the most common way to enjoy ufon in the Kansai region . Softer Udon is preferred in the Kansai region  , because it can absorb more soup .

 

5. Based on served cold 

•  Hiyashi Udon

      Udon which has been boiled is cooled firsr with ice water . Udon is served in a bowl and poured with a cold ( tsuyu ) sauce.

• Zaru Udon 

     Udon which has been boiled , cooled with ice water and  drained . Udon is served on a small tray of bamboo just like serving food called Zarusoba 

6. Based on Side Dishes

• Su-Udon ( kake udon )

     Udon after boiling is given gravy and eaten without side dishes beside sliced leeks 

• Tempura Udon 

      Udon brpth on top is given Tempura ( shrimp or squid ) and Kakiage .