Traditional Japanese food Vol.2 – Soba & Udon

Soba & Udon
Traditional Japanese food Vol.2
 
Recently, a beautiful lady who does amazing reviews & also happens to be a reader of my blog; requested me to do a post on Soba or Udon.
She seemed like a big fan of Japanese cuisine so I sincerely hope this info here will be of much use to her!
(Check out her blog here, if you wish!!)
My food posts seem to be getting popular and to thank you for reading my blog, this post will be on Soba AND Udon! 
Soba and Udon are two different kinds of Japanese noodles.
  • Soba is made from buckwheat flour. Usually in a light shade of brown/tan, these noodles are thin.
  • Udon is made from wheat flour. These noodles are white in color. They are thick in comparison to Soba noodles.
They’re both served either in a broth, or dipped in sauce.
Soba & Udon are also available in hundreds of different variations.
Here’re a few examples:
Misonikomi
Udon can be seen in soup everywhere in Japan, but Misonikomi normally refers to wheat flour noodles cooked in miso-based soup found around Nagoya.
 
Choice features of this dish are the dried bonito stock and the firm noodles made with only flour and water. 
Chicken, poached egg, leeks, shiitake mushrooms and rice cakes are used, and sometimes Kishimen (flat noodles) are used instead of Udon. 
Misonikomi is cooked in a small earthen pot for one person and is served hot at the table. The lid is also used as a small plate, on which you can put some noodles and soup to eat after it cools a little. 
Just before the end of the meal, porridge will be made by adding rice into the previously cooked, leftover miso soup.
So, that’s Misonikomi for you.
If you’re interested in knowing more about Nagoya, feel free to check out my previous posts!
 
HOUTOU
Houtou is a local dish from Yamanashi. Wheat flour noodles; basically flat & wide Udon, are cooked with pumpkin and/or other vegetables in miso soup. 
This noodle is much wider and flatter than regular Udon and is placed in the pot raw without boiling first.
Cooked with mushy pumpkin in miso-based soup is very tasty and other vegetables such as potatoes and mushrooms are included with pork and chicken if desired. 
A bowl of Houtou with highly nutritious pumpkin will certainly warm you up on a cold day.
 
 
 
 
 
 
On a side note, Yamanashi Prefecture is where Japan’s MOST HAUNTED location is in.
This is where Japanese people commit suicides.
Suicide is an honorable thing to do, compared to living in shame.
That’s what everyone here believes in, even up till now in this age & era.
I hope that didn’t spoil your appetites!~
~ Thank you for reading my Eternal Memories
hidekiuriel

About Joshua Hideki

Hi! I'm Hideki. You can call me Josh! ʕ•ᴥ•ʔ Welcome!!~ This is a Travel Blog covering Japan, and many other bits & pieces of my personal life. Photography, Blogging, Fashion & Traveling in Style. A travel guide for everyone with these passions. Absorb the mesmerizing atmosphere, take in amazing sights & let the enchanting ambiance take you away as you embrace different cultures & see the world through my eyes - my Eternal Memories. Visit my Blog at: JoshuaHideki.com ! Come discover Japan from the inside with me and also we'll provide you with the best destinations to visit; and that includes the rest of the World too! Please enjoy! Discover Japan & Travel the World with me!! Life is precious, you only have one so live it to the fullest!

2 thoughts on “Traditional Japanese food Vol.2 – Soba & Udon

  1. […] (adsbygoogle = window.adsbygoogle || []).push({}); ~Randomly Random~ Tempura Soba/Shibuya Outside Kabuki-cho, Asia’s biggest entertainment […]

  2. […] down for some evening tea and light snacks, too! Hot noodles like Udon, taste great during cold nights! Strolled around, and mingled with the crowds while taking in the […]

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