うどん Udon
And noodles, as well as a small amount of salt water to flour, noodles is one of Japan's food was kneaded in the shape of those noodles. I eat at soup seasoned with soy sauce bets (put noodles), and bonito soup (noodles over) eating boiled and dipped in soup. Sanuki udon in Kagawa Prefecture is famous nationwide.
When the cold noodles easy-to-digestChewy noodles in broth with noodles and is easily characterized, the food has been in Japan as a meal can be cooked easily by anyone. Udon (Kagawa Prefecture) and Sanuki depth of flavor strength of the waist is famous among them.Sanuki local flour is the flour of the highest quality in Japan has been nurtured among the unique natural environment of the Seto Inland Sea region is less rain warm climate. You can get a lot of mineral water of good quality Sanuki flow near the surface so that water flowing beneath the surface of the earth and is. Setouchi region, beginning with Sanuki, salt making has been done actively using the climate from the past even that little rain. This is why the famous three elements of salt water, this flour is delicious Sanuki udon. Hence, the extent some people go to Kagawa Prefecture from all over the country looking for authentic Sanuki udon. It has been said a long time, so Udon very easy-to-digest food, and better physical condition and eating noodles and warm, such as when there is no appetite when sick.
Sanuki Udon originatedRoots of Udon is said to be "chaos" of a kind of pastry Tang was introduced from China during the Nara period [from] fruit.And "chaos" is a kind of dumpling sauce is made by processing into flour. Will be called to eat warm soup into the "chaos" this soon "飩temperature [flying] favor" and. It is said that to "Udon" → "N Unto" turned it. Sanuki not edit your local customs left to eat things like put a dumpling containing sweet bean paste soup today.
Apart from this theory and, in the Sanuki region has a legend surrounding ambassador Kobo (Kukai). It has been said Sanuki region and saved the people of his hometown in his hometown of Kukai Kukai went to China along with the envoys, but brought back to Japan the technology of Udon, was poor.
The answer was clear, but I do not know which theory is correct, it is likely because the Sanuki region surrounding both theory originated in Japan and udon was Sanuki region.
Current takes the form of noodles in the Muromachi period, food culture Udon went inside the lives of ordinary people during the Edo period. I came to eat at soup was seasoned with soy sauce and dashi bonito as now, by the subsequent (1688-1704), before it is Miso noodle stew seasoned with miso Genroku soy sauce began to circulate across the country It is believed that it was the center. Nanban, such as duck noodles topped with tempura-Tamagotoji-variety tool has been developed from the mid to late Edo period. Even now, Udon has continued to be food of the common people in Japan as a food without change from the time of the Edo period.
Kanto, Kansai and concentrated taste blandJuice over the noodles taste is preferred by each region are very different.
Seasoning can vary greatly, especially in the Kanto, Kansai.
Kansai
thin soy sauce has been used since that enjoy the taste of soup as soup up your soup over the noodles. It is believed that the use throughout the year from fresh vegetables and white fish caught in the Seto Inland Sea to the material of the tool, it is not close to seasoning the flavor of the material.
Kanto
has a dark color so dark soy sauce seasoned with Koikuchi. It is believed in the Kanto region in order to save fish and vegetables, such as greasy material of the tool had been used, cheated and had to eat in the taste of soy sauce.
Difference is also seen over the noodle soup by the difference in everyday life in this way.
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