UDON or Japanese UDON Noodle is a really traditional food of Japan just like SOBA Noodle. Udon and Soba, in a sense, represent Japanese food like Sushi. In Japan, we often ask each other “which do you like better, Udon or Soba ?”. Like this, people are often sorted either Soba lovers or Udon lovers in Japan.
Of course, many like both. But for example, in Tokyo probably many like Soba better. But in Osaka, people like absolutely Udon better. So Udon and Soba grew locally in Japan.
I don’t know when Udon noodle’s history began in Japan but it’s fact that Udon is probably one of the traditional food of Japan.
Just like Soba is made of Soba powder, Udonis made of UDONKO, or Japanese Flour. That’s why Udon is white in color.
Udon is produced by machine, but good Udon is often made by human hands just like Soba. It’s called Teuchi-Udon. Often the teuchi-Udon tastes better then factory produced Udon.
Especially Teuchi-Udon is popular in SANUKI district of Shikoku island. There are many Teuchi-Udon restaurants there and the influence is expanding into Tokyo recently. It’s called SANUKI UDON as a brand name.
SANUKI UDON is recently widely loved by the Japanese, but it may be a little hard for foreigners to eat because the noodle is very hard and resilient. The hard noodle is, fo us Japanese, very good rather than soft type noodle.
Most of the process for good Soba making is done by human, so the Soba chef is regarded as professional chef with high technique. To become such, it takes time. That’s why Soba professionals are often old people, rather than the younger.
Like this, Udon noodle also needs time for chefs to make better. But as a small difference from Soba, Udon is more like common people’s food than Soba. If you go to Sanuki district, Udon is often made by grandpa or grandma of a family and being sold at a family house. Of course, Soba is also an ordinary people’s favourite, but Soba really sometimes belongs to high class people’s food when it’s specially made by special chef.
There are 2 ways of Udon tasting like Soba.
Firstly, it’s called Zaru-udon ( photo). Zaru-udon is a cold udon placed on the mesh or dish after washed by water. Seaweed is sometimes topped on the noodle. Udon sauce is specially made for the cold Udon. Often tempura come together with Udon, and then it’s called Tenzaru Udon. ( Ten means Tempura, Zaru means mesh)
Next, there is hot Udon style. Udon noodle is put in a bowl with soup. This is also popular, and also sometimes comes with Tempura, which is called Tempura Udon.
You can order whichever you like at Udonrestaurants. For Japanese, it’s often said that Udon lovers like hot Udon better, but it’S up to the person’s taste. As a major character of hot Udon, in Osaka soup is not soy sauce taste, it’s white transparent sauce with light taste. In Tokyo, soup is say sauce type with deep brown color. Both is really good in taste. Osaka people often eat KANSAI type ( Osaka type) only, but for Tokyo people, there is not such a special selection.
If you go to Japan, you will find traditional Soba restaurants. Sometimes Soba restaurants also have Udon menue. But recently Udon restaurants are independent of Soba places, so we can find restraurants specializing in Udon often in big cities like Tokyo ro Osaka.
As a note, near the train stations, you often find Soba Stand ( fast food like place). That’s Soba and Udon eating place without seats. So everything is quick there. Price is cheapest there, but taste is not as good as traditional restaurants, of course. I don’t recommend this stand type if you are the first time soba or Udon eater.
Below is the Teuchi-Udon ( Sanuki Udon)making video, you will see how it’s made !
