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