Year-crossing Udon (年越しうどん)

With just hours to New year 2010. Thank you for checking my blog every update.

Eve of new year, what are you doing now? I'm my country, I and family did clean our house
and garden, and after works we had a special dinner for us.

Traditionary Most of Japanese people maybe are eating year-crossing noodles on now.
This noodle is ordinarily soba not udon.

However Shikoku Island of course we are eating Udon.



Have a good Vacation and Happy new year!!!

Conger Udon （穴子うどん）

In Seto Inland Sea, Conger Udon is so famous menu.



There are two menu of Conger cooking, one is sauce gliled, the other is non sauce glied. I loved non, eat it with wasabi or ginger.

Conger of Conger Udon is non sauce glied. Of cource with ginger not wasabi.
So delicious!!!

Beef Udon （肉うどん）

In Japan so famous beef are there, Kobe beef, Matsuzaka beef, Tajima beef.

As a matter of course, most of no bland beef is very delicious.
Maybe you know famous beef menu is, so, Sukiyaki.



Sukiyaki, seasoned sugar and shoyu source, taste is salty-sweet.
Taste of beef of Beef Udon is salty-sweet.

I love soup of beef udon, it's so sweet and beef smell. So delicious!

Self-servie Udonteria （セルフうどん）

In Shikoku Iland, people have udon on many occasions.
It's soul food.

There are many Udon restaurant and Udonteria in Shikoku.
Standerd servise style of Udonteria is Self-style.



We boil udon and choice loves flavoring, dried bonito flakes,
Japanese leek, bits of fried tempura batter, grated radish, ginger, sesame.



Today I choice dried bonito flakes, Japanese leek,grated radish.
It's delicious!!!

Ise udon(伊勢うどん)

today I am joining our npo meeting. Mr.Hayashi a member of our team, gives "Ise udon".





Ise is the famous place, Ise shrine is the origin of all Japanese shrine.We called visiting to Ise "Ise Mairi".

In ise mairi, we eat black udon. This is Ise udon.



Ise udon isn't soup, only shoyu souce and rare egg.

fried udon with seafoods (海鮮焼うどん)

This is yaki(fried) udon with seafood.

Yaki means "fried", fried rice are called "yaki-meshi" by Japanese.

We make noodle not only soup style but fried style, for exam yaki-soba, yaki-beafun, yaki-spagetty!!!

foods of yaki-udon are generally seafood or pork. I loves seafoods.
small fishes and shrimp, gesso...and shoyu source... uhhn so delicious!!!

Mushroom UDON （キノコうどん）

I was visiting a very very wonderful village. Akagi village in Shibukawa city,
there are the oldest farmer's kabuki stage in Japan.

Yesterday, I stayed in Itakura's house like homestay.
He is a member of kabuki stage commission.
And his friend, master of TATSUMA restaurant, bring Mushroom UDON to me.

He had went to near mountains and hunt mushroom. This soup is so good taste.

TASTUMA's homepage (only Japanese)
http://tatsuma.xsrv.jp/

Cool CURRY Soup Udon (冷しカレーうどん)

Most of Japanese love curry. We are misled into thinking that curry is japanese traditional food. hhh. Because we from our childhood eat not only curry rice but curry sandwich (we called curry pan like russian piroshki),  omelette rice with curry source, fried rice tasted curry and noodle with curry soup.

Thought, I have eaten "hot" curry noodle in the past.

Today I eat, surprised, cool curry soup Udon at udon corner in Kinshicho sta., Tokyo.

Taste is ummmm, pretty good. Maybe hot is better...It's my opinion, please check it, and tell me what do you think.

Tarai Udon （たらいうどん）

This is Tarai Udon, so tarai means hundy type washtab.

legend has it that two carpenters in building site near mountain valley,

want to eat Udon. However they had no bouls for eating udon.

One of them picked out the washtab, and they used it.

Tarai Udon is special product of Tokushima pref. here is my country.

I have eaten Tarai udon every weeks.

Sanuki UDON (讃岐うどん)

Sanuki Udon is the famous in Japan.

Sanuki is old name of Kagawa pref in Shikoku.

My country is Tokushima pref next to Kagawa.

From my childhood, I have eaten Sanuki Udon in my home.

Cooking point of Sanuki Udon is chewy "al dente", we called "koshi" means human's loin.

Jomon UDON (縄文うどん)

Today, I went to Aomori city. I found new style udon!!!

It's Jomon UDON, Jomon is the period B.C. 8000 to B.C. 300. 

In Aomori city there is the Sannai-maruyama archaeological site.

Of course, in that time, man hadn't eat UDON (they can't make a common wheat may be...)

This noodle is made by wheat and fish and club, so sea food taste! I'm lovin'in.

Musashino UDON (武蔵野うどん)

September 5, 2009, I visited to Akagi village in Gunma Pref. In Akagi village, there is the oldest Kabuki stage, it is so famous stage! October 20th to 22th, Kabuki festival start!!! I am going to join the stage.

I met the members, yesterday, and one of members gived Musashino Udon, so handmade, she had cooked at 4:00 am!!!! thanks very much

 

This is so fat! maybe 1 centimeter dia., and 20 cm long. I eat three noodle balls and my tummy is ful!!!

Udon is at normal temp., and soup is so hot. Soup made from shiitake (a kind of mushrooms), and dried bonito fish!!!

Musashino Udon is so delicious!!!