Japanese udon noodles(ri shi wu dong mian )

Method of Japanese udon noodles:

Raw materials for making Japanese udon noodles:

Wudong noodles: 1 bag, Japanese soup, 2 bamboo wheels, 2 fish plates, 1 egg, 1 sliced meat, 1 egg, 1 sliced meat, appropriate amount of scallion, a little thin salt, soy sauce and a little salt.

Steps of making Japanese udon noodles:

1. Marinate the meat in thin salt soy sauce.

2. Put the sliced meat into the broth and bring to a boil. Add the udon noodle, fish board and bamboo wheel to cook.

3. Break in the eggs.

4. Add salt and scallion.

Udon noodles

synonym

Japanese udon noodles generally refer to udon noodles

Wudong noodles (Japanese: うどん, English: Udon, written in Japanese Chinese characters as: katon), also known as oolong, is a kind of Japanese pasta. It is made of wheat and has special rules in thickness and length.

There are many kinds of udon noodles in Japan, such as Daoting udon noodles in Akita, shuize udon noodles in qunma, and kasu udon noodles in Saitama.

Basic introduction

English Chinese characters: Udon's face (Japanese: Udon; in Japanese Chinese characters: "won"), also known as Udon's face in Chinese mainland and Hong Kong and Macao.

Udon noodle is one of the most Japanese noodles. It is one of the top three noodle shops in Japan, together with buckwheat noodle and green tea noodle

Indispensable protagonist. Its taste is between the cut noodles and rice noodles, soft taste, coupled with carefully prepared soup, it becomes a delicious pasta. It is a kind of white thick noodles (4 mm ~ 6 mm in diameter) made by mixing salt and water into flour. Add hot soup in winter and cool in summer. Cool Wudong noodles can be dipped in a thick sauce called "noodle sauce".

The most classic method of Japanese udon noodles is beef and soup. The noodles are smooth and soft, and the sauce soup is rich. So when you go to Japan, you must try a bowl of beef udon noodles from Xiangchuan county.

Udon noodles have zero trans fatty acids and many high-quality carbohydrates. By matching different seasonings, soups and seasonings, you can taste different tastes. Sometimes also can add Undaria pinnatifida, vegetable tempura, shallot on the noodles to eat together. In Japan, whether eating at home or out, Wudong is a very common food.

Historical origin

Wheat cultivation is not common in Japan and there is a lack of pasta culture. Today's Japanese pasta culture is formed by the influence of China and the west, and Wudong pasta came into being because of the introduction of pasta into Japan in the Tang Dynasty.

According to the oral legend of Xiangchuan County, Konghai (Master Hongfa, 774-835 AD) brought back the noodle making method from the Tang Dynasty, which saved the local poor in Zanqi. Because there is little rain in Seto Inland Sea, it is difficult to plant rice and teach it to Zanqi people. It is generally believed that this is the prototype of Zanqi Wudong.

Sakubei, hakutaku and konton, which originated from the Tang Dynasty, are the most popular fruits in Nara era.

Sakubei - a long, thin, crisscross fried cake made from flour and rice flour. It is used in the ceremony of eliminating malaria on July 7 of the lunar calendar. The system of Suobei has developed into today's su Mian, Wu Dao Wu Dong and Dao Ting Wu Dong.

Hakutaku - a cake made by kneading flour into a string or ball shaped cut. It has evolved into today's Houtou.

Wonton (konton) - flour wrapped in meat, or boiled or steamed cakes. It has evolved into today's dumpling or wonton.

Today, the shape of Udon in Japan was born in the middle of murachi era (1336-1573 AD), and also appeared in udongdian in Edo, Kyoto, Osaka and qinping in Yuanlu era (1688-1703 AD).

The origin of the name

The pronunciation of udonn undonn is changed from unn donn. In Japan, udonn is often written as "うどん", but in the more famous time-honored brands, it is often written as another two Chinese characters: Wen.

Industry regulations

In the current Japanese Agricultural specification (JAS), the section diameter of round surface should be more than 1.7 mm, the width of corner surface should be more than 1.7 mm as "Udon surface", and the following is "Japanese cold surface" (width 1.2 ~ 1.7 mm, thickness 1.0 ~ 2.0 mm). In addition, there is also a clear distinction between "fine Oolong noodles" and "Japanese cold noodles" in the common social concept.

Origin of Wudong noodles

Youxi, Fujian

It took 25 years for folk researchers to solve the mystery of the life experience of udongmian in Japan. Our reporter Pan Xiang

Udon noodles, buckwheat noodles and green tea noodles are also known as Japan's three major noodles, and udon noodles can be called Japan's "national noodles". If someone said that Wudong noodles originated in China and Youxi, Fujian, how would the Japanese feel? Are Youxi people bragging? Or is it true?

"Wudong noodles really come from Youxi, where we call them cut noodles, commonly known as" datiao noodles. " Fu Shuhua, a folk researcher in Youxi, Fujian Province, said that he was not a "Smecta" and that every sentence he said was well grounded.

In order to explore the relationship between Japanese udon noodle and Youxi noodle, Fu Shuhua spent 25 years.

"Chinese dream" of Youxi noodles in Japan

In November 1988, at Shinjuku Japanese language school, Fu Shuhua, who had just arrived in Japan, studied here.

In a Japanese class, when the teacher introduced the local culture and customs, Fu Shuhua proposed that Wudong noodles originated from Youxi.

"I remember very clearly. The teacher asked us to make a group of words. She said that if we were hungry, what would Japanese eat? Some students said that we could eat sushi, some students said that we could eat rice balls, and I said that we could eat udon noodles. Moreover, she told the teacher that udon noodles are also available in my hometown, Youxi, Fujian, China." The following scene is still fresh in Fu Shuhua's memory. "Japanese teachers and students from other countries didn't say anything, but Chinese compatriots laughed and said that I boasted that there were Japanese noodles in China."

This made Fu Shuhua very depressed.

"Obviously, it's the same thing. The Japanese don't say anything, but the Chinese are always not confident."

After returning home, Fu Shuhua founded Dongfang Yilang food model company. The first food model he made was a big bowl of "Youxi noodles".

"I want the Chinese to have a good understanding of datiaomian. Don't forget all the things of our ancestors when you go out." Every important exhibition, Fu Shuhua will bring this bowl of model on display.

"A lot of people will come to take pictures with this bowl of noodles as soon as they see that it's very lifelike and imaginative. I'm also taking pictures nearby. There have been thousands of pictures over the years."

In Fu Shuhua's mind, Japanese people can get a bowl of noodles. Why can't such good traditional skills be carried forward in China?

"Now many people in the society are thinking about how to innovate. They are very impetuous. I just want to look for those lost traditions and restore their former glory." Fu Shuhua said it was his "Chinese dream".

Japanese TV station specially sent people to "meet" Kaiyuan Temple in Fuzhou

In Shinjuku, Japan, Fu Shuhua only vaguely feels that there are many similarities in taste and processing technology between Japanese udon noodles and Youxi noodles. The arrival of Japanese Hiroshi Kawahara and Yoshio Imai deepened Fu Shuhua's judgment on this matter.

"They are technical consultants hired from Japan by Dongfang Ichiro food model company. Once I took them to my hometown Youxi for a visit. At noon, my old family served them with noodles. I didn't say anything, but they exclaimed, "how can Chinese countryside eat Wudong noodles?" Fu Shuhua asked two technical consultants to observe the whole process of making big noodles in detail. Both Japanese said that big noodles and Japanese udon noodles are almost the same.

"Hiro Kawahara told me that the Japanese all know that Xiangchuan county is the hometown of udongmian. It is said that master Konghai of Japan brought back to Japan from China in the Tang Dynasty, but the source has not been found yet." This makes the "Youxi section" complex which has haunted Fu Shuhua for more than 20 years emerge again.

When he heard the name of Konghai, Fu Shuhua, who was related to Buddhism, was no stranger because he knew that there was a bronze statue of Konghai in Kaiyuan Temple in Fuzhou.

Japanese monk Konghai, born in 774 A.D. and died in 835 A.D., came to the Tang Dynasty with Japanese envoys to study Buddhism in 804 A.D. when he returned to Japan, he brought back a large number of Buddhist classics. Inspired by the principle of Sanskrit alphabet spelling, he invented the Japanese alphabet pseudonym, created Japanese characters, and became the greatest Buddhist master in the Heian era of Japan.

Another thing that master Konghai brought back to Japan is flour.

Fu Shuhua and chuanyuanhao came to Kaiyuan Temple in Fuzhou. A mage named Lingyuan told them that master Konghai came to China with Japanese envoys to the Tang Dynasty, and encountered a typhoon in the East China Sea. Konghai and his envoys fujihara and Makino fujihara drifted on the sea for 34 days and finally died

Chinese PinYin : Ri Shi Wu Dong Mian