Serial Udon

A compilation about Japanese white wheat noodles. They are made without egg or anything. That’s why they are so white.
It is said that the first ones were made in Sanuki, Shikoku, inspired by Chinese similar all wheat pasta.

Udon (square section wheat noodles)

Jajamen (Morioka style), a vegetal version

Season of udon

Squirrel udon, Osaka style kitsune (kitsune udon may be called tanuki udon in some places)

Kare udon (served cold)


Fushi

Fushi, hand-pulled noodles and su-no-mono

duck tsukune fushi



Somen
(vermicelli type wheat noodles, usually served chilled in Summer)

White freshness

Sashimi somen

Umeboshi and tororo kombu

Hiyamugi with banbanji chicken

Niu-men (that’a another name for Winter (hot) somen)

Le marché du jour sur mes nouilles – market basket

So men became new men… gni ?

Salading those so-niu-men

Not yet on this blog, but there exist other “shapes” of “udon” : kishimen (flat like tagliatelle), and kyo-udon (thinner udon).

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And there are other noodles in Japan, for instance :

soba soba-mania / buckwheat noodles

And others… ramen, yaki soba or chuka soba, sara udon, bifun rice vermicelli,

Duck tsukune, fushi noodles

Finishing the stocks… Tsukune are meat balls. These are of ground duck meat. I had then frozen as I bought them in a set with duck meat a while ago. It’s a bit fat so a few are enough to flavor a soup. Added ginger, negi leeks, chili pepper, spinach.

They are fushi wheat noodles. Pre-boiled. Refreshed in cook water. Added to the soup. They are covered with a salty coating that went into their boiling water.
fushi, hand-pulled noodles

Cal 462 F15.3g C51.4g P31.1g

That gives a colorful, duck flavored soup with velvety noodles… mmmm.

Miso life

It’s getting cooler… Japanese houses tend to be really chilly, so people warm themselves up around a nabe (hot pot). I like dining of a big soup with everything I find in the fridge. This one is very simple.

There are seasons for tofu it seems. The new fresh beans are arriving, it’s time to make this un-regular style, retro tofu, a bit on the hard side. That’s my prefered version… for this season.

As you see, even in the package it was not shaped like in a mold.

Ginger as I started having a cold. A hot soup with chili and ginger cures it for me.

Can you tell ? Cabbage, shishito peppers, chili pepper, and ?

fushi, hand-pulled noodles

sato imo (taro)

fish flakes

I have longly simmered the flakes, then added the rest, the sato-imo were precooked. I dissolved the miso and poured into the bowl on the tofu and raw ginger. Mmmm…. I feel warmed up. A cold ? No way.

Cal 463 F7.2g C80.9g P23.2g

Dices of sashimi for tsukimi domburi

Dices of mixed sashimi…
Here again, it’s the “second choice” from the fishmonger, the bits are not large enough for perfect sashimi shape. Their taste is as good, they are as fresh. It’s perfect for this dish.

A domburi is a big bowl. Tsukimi is “moon watching”, it’s done now… well a few days ago, that was the nicest moon of the year, particularly if you are Japanese as you only watch it this month, so no chance of a bad comparison. Frankly it was “covered”. LOL. It’s the thematic of food for this season. The egg represents the moon. So there are many tsukimi~~~ dishes with egg.

What do we need ? Rice, an egg (half-hard-boiled), a little sauce (Ikari worcester sauce, thickened with cornstarch, plus nerigoma/tahini).

The spices are shichimi-togarashi (7 spice mix).

Just add a simple miso soup (wakame and fushi noodles). A okra su-no-mono (in apple vinegar and salt).

(1.5 serving of rice)
Cal 555.9 F12.7g C87.8g P36.1g

Fushi, hand-pulled noodles and su-no-mono

This is called fushi, it’s hand-pulled noodles that can be added to soup and hot-pots. They are made of wheat flour.

Making quick dashi

They were cooked 3 minutes in boiling dashi. Then, mirin, low-sodium soy sauce and enoki mushrooms where added for the last minute.

Dry wakame seaweed in cold water… 2 minutes later :

I added half of it to the noodles :

SU NO MONO

Sunomono means “a thing in vinegar”. It’s a vinegared instant pickle that is often found in a Japanese meal. There are millions of variations.

Cucumbers, plus the rest of wakame, plus the ingredients used to make the dashi :

The seasoning was simply black rice vinegar, and a little grated ginger.

Eggs with shishito peppers and red chili pepper completed the meal.

Cal 419.5 F14.8g C47.6g P25.3g