Udon is a very famous type of noodles that surfaces from Eastern Asia. Udon is not like other noodles; in fact, they are very thick in nature and is made up of Wheat flour. It is served in a variety of ways. It can be eaten with hot soup or cold soup but anyhow it tastes good. But the main controversy that goes with this Udon noodle is its origin. People fight about whether its origin is Korean or Japanese. So, lets end the debate and understand which country is native to the ‘Udon noodles.’
Udon Noodles in Japan
Udon was first discovered in Japan and is famously known as a Japanese cuisine. In Japan it is famously known as a comfort food for Japanese people. It is said that, in 124 AD, a monk brought a flour milling technology from China to Japan. Which then helped in the making of the Udon noodles which were the perfect food for the locals back then. Slowly, the art of milling technique spread to the whole Japan, hence making Udon a very easy noodles in every part of Japan. Today, the same traditional as well as the modifies version of Udon noodles are served in almost all the restaurants in Japan. However, the broth that the noodles are served can be different in different corners of Japan.
Different Forms of Udon Noodles in Japan
So, the simplest form of Udon noodles in Japan is in a hot soup called as ‘Kake Udon’ with a broth called ‘Kakejiru’ (made of mainly soy sauce and mirin). The traditional noodles are served with the thinly chopped Scallions. Nevertheless, in different parts of Japan, people prefer different toppings like, mixed tempura fritter (consists of prawn), Sweet tofu pouches, sliced fish cake etc. In Eastern Japan, Dark soy sauce is added in the broth called Kikuchi while in the western part, people are more inclined towards light soy sauce called Usukuchi. However, there are many types available in the market like stir fried ‘Yaki’ Udon, curry Udon etc. Mostly used in Japanese hot pot.
The Serving of Udon Noodles
The making of Udon noodles involves boiling the noodles in hot water. As there are different types of noodles in the market, the serving is different for different types. Like in summers, the noodles are served cold and while in winter it is served hot. In both cases, it tastes absolutely delicious. In the native language, the hot Udon noodles are called ‘nurumugi’ while the cold one is called ‘hiyamugi.’ Hiyamigi is generally known as an Udon salad that is mixed with omelet or chicken and for the vegetarian option, it is mixed with Veggies like cucumbers and radish.
Different Toppings for Hot and Cold Noodles in Japan
Chikara Udon: Toppings of mochi riceKake Udon: Toppings with green onionKamaage Udon: Served with dipping sauce along with the hot potKitsune Udon: Topping with deep-fried Tofu pouchesSutamina Udon: Toppings with raw egg, meat, etcKijoyo Udon: Served with raw Soy sauce as dippingZaru Udon: Served with chopped NoriTanuki Udon: Toppings with Tempura piecesWakame Udon: Toppings with Dark green SeaweedHadaka Udon: Served as it isNabeyaki Udon: Cooked with Vegetables
Udon Noodles in Korea
Koreans are mainly famous for their Ramen noodles. Korea is basically home to many noodles. So, udon is one of the noodles they serve. In Korea, they have their own Korean-style Udon noodle soup. The main Japanese noodles are served in many Japanese-oriented restaurants in Korea. The Korean-styled Udon noodles are famously presented in snack bars i.e., Bunsikjip and Street stalls i.e., Pojangmacha. But unlike the Udon Pronunciation in the Japanese language, In Korean Udon is called UDONG, which typically refers to the noodle soup that is famous in Korea. In some parts of Korea, it is also known as Garak-Guksu which means ‘thick noodles.’ Korean Udong is not very different from the traditional Japanese Udon. The common Ingredients used in Udong noodle soup are crown daisy greens, Fish cake known as Eomuk in Korean. Kind of similar to the Japanese Udong but at the same time having a huge difference in taste.
