What exactly are Japanese "udon" noodles made of?

Question

What exactly are Japanese "udon" noodles made of?

Answer 1

Udon noodles are made by kneading wheat flour, salt, and water

Answer 2

wheat flour.

Answer 3

Its made of whole wheat or brown rice,dashi, soy sauce (shōyu), and mirin.

Answer 4

Udon are thick Japanese noodles.

Udon (Japanese: うどん or 饂飩) is a type of thick wheat-based noodle popular in Japanese cuisine.

Udon is usually served hot as noodle soup in a mildly flavoured broth, in its simplest form as kake udon, served in kakejiru made of dashi, soy sauce (shōyu), and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi and beni shoga can be added to taste.

The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce (koikuchi shōyu) is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shōyu) is used in western Japan. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west.

The origin of Udon in Korea is usually credited to Kūkai. Kūkai, a Buddhist priest, traveled to China around the beginning of the 9th century to study Buddhism. When he returned, he also brought back the knowledge of Udon soup to his farmer neighbors in the Sanuki region of Japan. In China, similar thick wheat flour noodles are called cū miàn (粗面). This original udon was 2 to 3 cm in diameter, a flat pancake-shaped "noodle" added to miso-based soup. In modern Chinese, the characters 餛飩 refer to wonton dumplings, not noodles. (Compare pasta, which can be both noodle-like and dumpling-like.) The noodles are called 烏冬 wūdōng or 烏冬麵 wūdōngmiàn, sometimes 烏龍麵 wūlóngmiàn - Note that this is unrelated to Oolong tea, 烏龍茶 wūlóngchá.

Like many Japanese noodles, udon noodles are often served chilled in the summer and hot in the winter. Toppings are chosen to reflect the seasons and to balance with other ingredients. Most toppings are added without much cooking, although some are deep-fried. Many of these dishes may also be prepared with soba.

Answer 5

worms