Udon Japanese noodle soup dish. You may heard the name Udon, before. Udon means noodles in Japanese. I went to Takamatsu this winter. There are famous for Sanuki udon (讃岐うどん). It is a noodle soup dish popular in the Kagawa Prefecture,in Japan. The main ingredients are udon (wheat-flour noodles) served al dente with tuna and kelp.
Sanuki udon are named after the previous name of the Kagawa Prefecture, Sanuki Province. Iwrote how to make dashi before on this page but this Sanuki udon Japanese noodle soup dish soup use different ingredents. If you want to know more about Udon, see this page.
This picture is Udon and raw egg. The udon was just cooked from boiled hot water so it cook raw egg in this bowl. I put topping graind ginger and negi (onion) and Agedama. It comes with dashi in the small container. You pour that before you eat it. It was VERY GOOD! It’s called KAMATAMA. (kamaage udon and tamago=egg)
Around Tokyo, there are Mizusawa udon and this is close to where my mother grow up with so Mizusawa udon is the more familiar to me. By the way, Mizusawa udon is a one of three famous udon in Japan. And this is a very East-side type of taste of Udon. I wrote this Osaka udon before, see this page. Also, Curry Udon page.
See this page for very intereting dashi color change where you go to West to East. East (Tokyo) is darker in color, and West (Kyushu) is lighter color. Osaka is left of the pink arrow on the picture.
Tokyo area usualy uses Katsuobushi (bonito flakes) for dashi (broth). Kansai (Osaka) area uses Konbu (sea weed) dashi and Shikoku area uses Iriko (sardine) dashi. Iriko is baby dried sardine and I often use them for my Japanese cooking.
Bonito and Konbu are kind of a delicacy in taste for cooking but Iriko is more likely ordinary mother’s taste. However Sanuki udon uses a high gluten noodle needs strong dashi flavors. Also Kagawa in Shikoku is the district the Iriko is the caught so they use strong Iriko dashi for Sanuki udon.
I have been in the United State so long, I have never went to a self service Udon restaurant. They started self service udon restaurants in Tokyo area about 15 years ago. I think it is like Japanese fast food like American McDonalds.
Any way, this is my first time going to a Self service Udon restaurant. You can choose the Udon topping.
when i asked him to taking a picutre, he smiled at camera, thanks!
this is like American Cafe (like college cafe self-service) you can pick Tempura, Tonkatsu, Eggs, Korroke and put on your Udon or side. And if you want, you can buy Onigiri (rice ball) or other things. They have Oden, too.
This is the other restaurant Udon. I choose Tempura, but this tempura is not what you think. This is not what Amrican know from Japanses restaurant Tempura.
There are also free toppings. there are ground ginger, agedama (same as Tenkasu: crunchy bits of deep fried flour-batter used in Japanese cuisine, for example in takoyaki, okonomiaki, and udon. Tenkasu is also called agedama), long onion, sudachi.
This is an other Udon restaurant, but this is like a Mom and Pop restaurant. Customers keep coming in to eat udon for about 15min and leave. They don’t stay long. Yes just like fast food restaurant.
You are pouring Udon dashi soup into your bowl. Self-service.
This is Oden, you can pick the stick.