Udon eating thread

[Lina Inverse]

うどん　お　食べましょう！ :yeahh:
All this talk here about food made me hungry, so I'll be preparing myself some yummy Udon now! :happy:
Who's with me there and wants to join the Udon eating party? :flower:

[playaa]

Udon is great! I am in :D

[Golgo_13]

うどん　お　食べましょう！ :yeahh:
All this talk here about food made me hungry, so I'll be preparing myself some yummy Udon now! :happy:
Who's with me there and wants to join the Udon eating party? :flower:

You're in Deutchland?

FYI:

Cocolo (Ramen)
Münzstraße 2310178 Berlin
Sa/So 19.00 Uhr- open end

[Lina Inverse]

You're in Deutchland?

FYI:

Cocolo (Ramen)
Münzstraße 2310178 Berlin
Sa/So 19.00 Uhr- open end
Yes, as you can see on the "Location" on the left. Western end, so Berlin is way too far away for me :relief:

[bezz]

http://www.town.ryonan.kagawa.jp/UDON/udoninfo/TABEKATA/suudon.jpg
Sanuki Udon (http://www.pref.kagawa.jp/menpaku/eng/) (Kagawa)

http://www.akitafan.com/language/img/udon.jpg
Inaniwa Udon (http://www.yutopia.or.jp/~inakawa/takumi/inaniwa_udon1.htm) (Akita)

[Lina Inverse]

http://www.town.ryonan.kagawa.jp/UDON/udoninfo/TABEKATA/suudon.jpg
Sanuki Udon (http://www.pref.kagawa.jp/menpaku/eng/) (Kagawa)
Looks nice, but I can't stand fish, so I'd forego the broth.

http://www.akitafan.com/language/img/udon.jpg
Inaniwa Udon (http://www.yutopia.or.jp/~inakawa/takumi/inaniwa_udon1.htm) (Akita)
Hmm, this one looks even better... makes me really hungry again... must go get some new Udon tomorrow!

[playaa]

MmMm Those pics make me hungry! They look so good...

[KitsuneUdon]

How could I leave a thread like this alone??? :D

Kitsune udon has to be one of the best types I've ever had!!! :balloon:

[kirei_na_me]

I love kitsune udon! Yummm...that age is sooooo good...

[RockLee]

I never had Udon or any Japanese food in my life..the nearest Japanese restaurant is 2 hours drive by train :( to Brussels(capital city of Belgium) or Antwerp. :( :(

[dreamer]

I never had Udon or any Japanese food in my life..the nearest Japanese restaurant is 2 hours drive by train :( to Brussels(capital city of Belgium) or Antwerp. :( :(
Gosh you unlucky guy ^^
The nearest is just down the street where I live :-)

[kirei_na_me]

Well, I'm unlucky too. The nearest good (traditional) Japanese restaurant to me is a 1.5 hour drive away. Of course, if we're talking teppanyaki, those are everywhere(still at least 30 minute drive away), but I can't stand those.

[bezz]

Kitsune udon has to be one of the best types I've ever had!!! :balloon:Yotaro Usami, the founder of Matsubaya restaurant in Osaka (since 1893) invented kitsune udon, according to this page (http://www.kansai.gr.jp/culture/syoku/umiyama_e/osaka04_e.html).

Hompo Matsubaya
3-8-1, Minami Semba, Chuo-ku, Osaka 542-0081 Japan
phone: +81(6)6251-3339

http://www.tourism.city.osaka.jp/ja/topics/06_9903/element/oskfood/kitsune.jpg

[playaa]

Kitsune Udon is pretty good!

I guess I am lucky I have about 2 good restuarants near me (Sushi Bar/Grill) Ichi-Bahn and FU JI, they are both ok.. Ichi-Bahn is the best.. Thanks to Glenn for telling me about that one!

[KitsuneUdon]

Bezz,

That was pretty interesting.
__________________________________________________ _____
I pretty much eat Kitsune Udon for snack/breakfast quite often. I love the 100yen shops here that sell them, but I get weird looks when I go buy about a weeks worth of Udon. I think my favorite instant brand is Akai Kitsune Udon by Maruchan.

Well, as for other noodles here in Japan. I loved this little Mom&Pop ramen shop in Shizuoka called Min-Min Ramen. They had the best Shio Ramen I had ever eaten in Japan. I came to this conclusion after travelling down to Osaka, Hiroshima, Kagoshima, Nagasaki, then over to Matsuyama, and after that all the way up to Sendai, Tsuruoka, and Niigata. All along the way I tried various ramen shops' Shio Ramen and never found any that could compair.

Good stuff!

[Golgo_13]

Udon-Suki is very good too. It's Sukiyaki with udon in it. yummy!

But you can't get it in the U.S., not even in Little Tokyo in LA.

[Lina Inverse]

Yotaro Usami, the founder of Matsubaya restaurant in Osaka (since 1893) invented kitsune udon, according to this page (http://www.kansai.gr.jp/culture/syoku/umiyama_e/osaka04_e.html).

Hompo Matsubaya
3-8-1, Minami Semba, Chuo-ku, Osaka 542-0081 Japan
phone: +81(6)6251-3339

http://www.tourism.city.osaka.jp/ja/topics/06_9903/element/oskfood/kitsune.jpg
This kitsune udon looks very tasty indeed :cool:
If I only knew where I could get it over here...

[bezz]

Udon-Suki is very good too. It's Sukiyaki with udon in it. yummy!This page (http://www.tourism.city.osaka.jp/en/topics/06_9903/html/nabe.htm) says that Restaurant Mimiu (http://www.mimiu.co.jp/) in Osaka was the first place serving udon-suki (http://www.sakai-tcb.or.jp/english/tourism/gourmetspots/mimiu.html) back in 1928.

http://www.kansai.gr.jp/travel/support/img/aji-osaka.gif

[Golgo_13]

This page (http://www.tourism.city.osaka.jp/en/topics/06_9903/html/nabe.htm) says that Restaurant Mimiu (http://www.mimiu.co.jp/) in Osaka was the first place serving udon-suki back in 1928.

http://www.kansai.gr.jp/travel/support/img/aji-osaka.gif

Yes. Thanks for posting that. It's in Sakai city of Osaka-fu. My family had a family re-union there in 1970 or so.


I just had lunch at Little Tokyo. Had nabeyaki udon and a side order of sashimi. :gohan:

[bezz]

Another udon page (http://web-japan.org/nipponia/nipponia6/bon.html).

http://www.jnto.go.jp/eng/EO/cuisine/UDON.jpg

[Lina Inverse]

Nice, but I'd modify the recipe a bit, so here's my very own udon recipe :cool:
リナーうどん (Lina-Udon)
1. Chop 200 grams of pork into bite-sized pieces. Dice an onion and a few cloves of garlic. Take 30 grams of fresh snow peas, remove their strings, then chop them into 4-cm lengths. Slice three chilies into thin stripes. Remove the stem from a shiitake mushroom, then slice the remaining part into thin pieces. Chop some mitsuba (stone parsley) to lengths of about 3 cm.

2. Pour three cups of water into a pot, bring it to a boil, then add the pork. When the pork is lightly cooked, add the onion and simmer for a while. Skim as needed.

3. Add the garlic, snow peas, chilies, and shiitake, in that order. When the vegetables are lightly cooked, season with a tablespoon of strongly seasoned soy sauce.

4. Add the mitsuba and simmer for a few seconds. Dissolve three tablespoons of edible starch in an equal amount of cold water, then add it to the soup a little at a time, stirring constantly until the broth becomes a thick glaze.

5. In a separate pot, boil 300 grams of dried udon until cooked, then strain and place in large bowls. Cover the noodles with some broth which has been made by adding a strong, salty type of soy sauce and some sake.

6. Scoop the glazed broth over the noodles and broth, and top each bowl with a pinch of grated ginger.

頂きます!

[Golgo_13]

Sounds "Oishii !!" Ever consider opening your own noodle shop in Deutchland?

[Lina Inverse]

Sounds "Oishii !!" Ever consider opening your own noodle shop in Deutchland?
Hmm... perhaps not a bad idea... :ramen:

[bezz]

http://www.aichi-kanko.jp/images/p0288.jpg
Kishimen (http://www.aichi-kanko.jp/english/regional/7.html) (Nagoya)

http://www.yamanashi-bussan.jp/eat/process/images/houtou.GIF
Hoto (http://www.city.kofu.yamanashi.jp/english/sightseeing/products.htm) (Kofu)

[bezz]

Some more local speciality udon...


http://www.town.ikaho.gunma.jp/buy/images/udon.jpg
Mizusawa Udon (Ikaho township (http://www.town.ikaho.gunma.jp/english/), Gumma pref. (http://www.pref.gunma.jp/english/))

http://www.pref.nagasaki.jp/sima/island/gotou/recipe/images/jigoku.jpg
Goto Udon (http://www.goto-udon.jp/) (Goto island (http://www.pref.nagasaki.jp/naisnet/en/v-walk/07/), near Nagasaki)

http://www.ise-ics.co.jp/ise-product/food5.jpg
Ise Udon (Ise city (http://www.ise-kanko.jp/e-ok/), Mie pref. (http://www.kankomie.or.jp/kanko/discover/))

[xerxes99]

yumm. I had udon for dinner last night.

[Revenant]

Udon's great from time to time. Besides Sanuki Udon, I don't think I've tried a lot of these other oishii-looking udons.

So far, Kimchee udon would have to be a favorite. But then I just love kimchee.

Tried a mountain udon, it had a very strong taste of healthy, meaning not bad, but nothing I would go for again. Lots of mountain veggies were used as a topping. That was in Fukiya (mountain village famed for bengara), an International Villa that provides decent and cheap lodging for gaijin.

I also go at least once a week to Hanamaru Udon. Good udon at a very reasonable price.
http://www.ji6opt.com/udon/hanamaru/hanamaru.jpg
http://www.tetsugohshi.com/tetsugohshi/folder/diary05Back6/0507July/050724Hanamaru/050724Hanamaru02KobuUdon.JPG

[Apollo]

I love udon!

I always have udon everytime I am in Osaka!!! To be honest, I prefer udon to ramen....My favourite are with beef!!

[misa.j]

I always have udon everytime I am in Osaka!!!
The best udon I had was in Osaka, unfortunately I can't remember the name of the place.

The texture of udon was so perfect that I still remember.
You can choose thin or thick udon which comes in a huge bowl, have as much agedama(deep-fried flour pieces) as you want, and grind fresh ginger at the table. Dashi is light in color but flavorful just like other sauces in Kansai.

Man, I wish I could go back there...

[pipokun]

When you plan to do your super budget travel around Japan, I think instant noodle, ramen/udon, is a must.
http://staypunks.hp.infoseek.co.jp/upload/donbei.jpg
This is a leading instant udon, Donbei, in Japan.

Nissin, the company of the product, introduces differet marketing strategy on the Dashi soup of udon.
In the East, the soup is mainly Katsuo, dried bonito, and Konbu, dried kelp based one.
In the West, it is Konbu based.
In the Kyushu, it is Yaki Saba, grilled mackerel based.

For your budget travel, enjoy udon at train staion in Tokyo area and Kyoto/Osaka area for the regional soup difference.

According to a TV program I watched before, it is the Ichinoseki station near Nagoya that offers you in-between Udon soup.

[shadowcatcher]

There's a Japanese place I go to for lunch about once a week. They have good pan fried Udon with beef or chicken. The seafood Udon isn't to bad. It has shrimp,crab (fake I think), and scallops in it. It's the only Japanese Restuarant that I've found that serves Udon. I need to go to the Asain market to see if What type of noodles they have. It sounds like I need to take a trip to Japan to get some good Udon.

[budd]

i ate nabeyaki version monday night
good as always
but donburi is king imo
nikudon last night

[Hiroyuki Nagashima]

:? Do you dislike buckwheat noodles?
October is a season of buckwheat noodles. :relief:

[Apollo]

The best udon I had was in Osaka, unfortunately I can't remember the name of the place.

The texture of udon was so perfect that I still remember.
You can choose thin or thick udon which comes in a huge bowl, have as much agedama(deep-fried flour pieces) as you want, and grind fresh ginger at the table. Dashi is light in color but flavorful just like other sauces in Kansai.

Man, I wish I could go back there...

Osaka is definately the best place to eat udon!!! :wave: I can't remember my favourite place in Osaka where they serve udon, but I still remember where it is....

[bezz]

Curry udon itself has been popular nationwide since it was invented at Sanchoan in 1904. Now it is turning to local speciality food of Nagoya since a newcomer udon restaurant chain there established in 1987 started "guiding people" almost two decades ago.

http://www.wakashachiya.co.jp/menu/img/menu_btn02_04.jpg
Related post (http://www.jref.com/forum/showpost.php?p=98509)

[boroboro]

This thread has made me realize that I love noodles, udon, ramen, soba, spaghetti, pho, won ton, macaroni, and on, and on. It's not all that I eat but I probably could. Daisuke in Gardena, Ca. used to be a favorite spot but it's gone. I like the refrigerator case udon packaged noodles the best for their consistency (built in al dente). The chef at Mandarin House restaurant Arvada, Co.(also gone) use to handmake noodles when you ordered their Udon. Amazing to watch and they were the best I've eaten.

[plastic]

I'll have a katsukare udon with poteto topping!!! oomori de

[bezz]

Kitsune udon has to be one of the best types I've ever had!!! :balloon:Yotaro Usami, the founder of Matsubaya restaurant in Osaka (since 1893) invented kitsune udon, according to this page (http://www.kansai.gr.jp/culture/syoku/umiyama_e/osaka04_e.html).The URL moved to a new location (http://www.kansai.gr.jp/culture_e/syoku/umiyama/osaka04.html)In 1893, the founder of Senba's Matsubaya Main branch, Usami Yotaro drawing from his past experience working in a sushi shop served abura age on the side. Apparently, the customer who put the abura age on udon loved it and praised the udon, giving rise to kitsune udon.http://www.seifun.or.jp/topics/huukei/image/2005_4.jpg

[ricecake]

I have craving for Udon in savory broth or stir-fried and cold Soba with dipping soya sauce.

I am a passionate noodle eater,can't have too much of it though because content calories balloon my weight.:relief:

[bezz]

Miso-nikomi udon, basically nabeyaki udon with red miso, is another Nagoya local food. Noodles are heated in soup, not in separate boiling water.

http://www.ncvb.or.jp/umya/nagoyareshipi/image/miso.jpg

[Mrjones]

I find udon to be harder to eat with chopstics than ramen ;)

[bezz]

Sanuki Udon (http://www.pref.kagawa.jp/menpaku/eng/) (Kagawa)
http://www.pref.kagawa.jp/nousui/aji/image/3/191.jpg
Link (http://web-japan.org/trends/lifestyle/lif040116.html)