Saturday, October 12, 2019

Udon noodles

In Japan, the main types classified according to width include every thin noodles (somen), thin noodles(hiya-mugi), standard noodles (udon) and flat noodles (kishi-men orhira-men). Somen and hiya-mugiare dipped in a cup of cold soy-sauce soup and usually served in the summer, while udon and hira-men are served in a hot soy-sauce soup in the winter along with boiled noodles, tempura, fried bean curds, boiled fish paste, and/or vegetables.

Udon is a traditional Japanese food; its shape resembles that of spaghetti. However, the udon-making process is simpler than the spaghetti-making process. Udon is made from common wheat (T. a e s t i v u m) flour and water containing NaCl. Subsequently, the noodle is shaped and cooked.

Flavor is one of the important factors for udon, white salted Japanese noodles that are produced by mixing flour, salt, and water prior to being shaped and boiled.

Cooking processes include parboiling, boiling, and steaming. Japanese udon noodles are boiled for 10-15minutes, rinsed and cooled in running water, steeped in dilute acidic water before packing, and further steamed for more than 30 seconds in a pressurized steamer. This type of noodle usually has a shelf-life of 6 months to one year. It is also called longevity noodle.
Udon noodles
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