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Udon Noodles

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The Japanese take the rice as their main food, and also like the noodles made by wheat powder and buckwheat power. Because the noodles are smooth and easy to eat, many people eat one meal of noodles every day. The making measures of Japanese noodles are same as macaroni of Italian. After adding water and salt into the strong sticky wheat powder, we can knead and roll it and cut it into thin pieces, while the buckwheat noodle is made by putting the wheat powder and water into buckwheat powder. Indeed, different districts have their own different making methods of noodles.It is said that eating noodles originated from China and handed on Japan in Nara times and popularized in Jianghu age. The common eating method of noodles is that we boiled the noodles deeply at first, and then dipped or poured into diluent sauce with soup. In the dipping eating methods, “Noodle in soup” is to put the soup into the bowl together with the noodle. If we poured soup or stuffs such as shallot or five spices power, it is called “plain noodle” in the west Japan and “soup noodle” in the east Japan. In some other places, fried material, egg and curry will be placed or poured on the noodles and it is totally called “Noodle in soup”. The flavor of noodle is different in term of distinct of areas. Currently, people in west Japan like to put the green shallot into the soup made by plain sauce while people in east Japan like to add white shallot into thick sauce.