Shokugeki: Start with an izakaya, making everyone cry

Udon is a noodle dish, and of course it tastes best when fresh noodles are cooked with good water.

The noodles at the noodle shop are freshly made, and the water is natural water from the mountains and Ido, which is the perfect condition for making delicious udon.

In other words.

Water is the most important thing.

Moreover, often a particularly high-quality water can affect the quality and taste of the entire bowl of udon noodles.

Erina Nakiri, who possesses the divine tongue, is convinced of this.

Many udon noodle restaurants, whose noodle-making workshops are mostly located in the suburbs, use well water, which is more likely to bring out the original flavor of udon than treated tap water.

Some noodle-making places are in the mountains, and they use mountain water, which is better than well water.

So don’t think it’s strange that people bring their own bowls and chopsticks and run to the mountains just to eat a bowl of noodles. For a basic dish like udon, famous restaurants can achieve the highest level of cooking.

At the same time, when the skills reach a certain level, you can’t make much of a difference, and what matters is the raw materials.

Well, for example, the most common thing is soy sauce!

in most cases.

Udon is inseparable from dashi.

But some people will replace the dashi with soy sauce, which is a bit like eating lo mein without drinking the soup, but only dipping it in soy sauce or vinegar.

There are many ways to eat udon noodles. The same way of eating it may be called and seasoned differently in different regions. Here are some common ones.

Separate the soup and noodles, and eat the noodles with the soup, that is, a and b are in a separated state.

This way of eating is similar to the Chinese noodle soup. There is dipping noodles in ramen, which can be understood as dipping udon noodles.

As the name suggests.

It is eaten by beating a raw egg into a bowl. Because the egg yolk looks like the moon, it is called Tsukimi Udon.

The Sanuki Udon style calls this Kamadama, and the egg in the bowl lacks a bit of flair and is straightforward.

……

“Tempura?”

At this moment, Erina Nakiri pointed at the tempura in the bowl and spoke to everyone.

Ok.

Anyone with a discerning eye can tell that the contents of this bowl...

It was tempura indeed!

"Tempura is added to udon or udon soup. In the semi-self-service restaurants in Kagawa Prefecture, you can often see a spectacular army of tempura, and diners can choose by themselves."

“The eggs and fried food in Tsukimi Udon and Tempura Udon both belong to the z part of the formula.”

"Z also includes many other ingredients, such as fried dough cakes, chicken and duck meat, which can be combined and increased or decreased at will. Sometimes there will be two or even more ingredients."

"Because there are too many types involved, I will not go into detail here."

……

At this moment.

Everyone fell into deep thought, beginning to think about what Erina Nakiri had just said.

There is no doubt that what she said is true.

Udon noodle.

The best match is often tempura.

A crispy tempura and a very chewy udon noodle are a perfect match.

"At the same time, udon noodles, like soba, are divided into cold noodles and hot noodles, and soup is also divided into cold soup and hot soup, which can be derived into four combinations."

"The first one has cold noodles and cold soup, the second one has cold noodles and hot soup, the third one has hot noodles and cold soup, and the fourth one has hot noodles and hot soup."

"In general."

"In the summer, everyone likes to order the first combination, and in the winter, the fourth combination."

"That's easy to understand. As for the second and third combinations, they are less affected by the weather and are more personal tastes."

……

"I see."

"There are so many things to consider when eating a bowl of udon noodles!"

After hearing this, Xinhu Hisako fell into deep thought again.

Erina Nakiri's words made her feel as if a new world had been opened.

in fact.

To be more precise, cold udon can be divided into two types:

After cooking, rinse it with cold water and then place it in a bowl of cold water. This is called cold water udon.

This is the lowest temperature of the noodles, and paired with the cold juice, it is really exciting in summer. After cooking, put it in a colander, the noodles are closer to room temperature, and are usually served with tempura and other ingredients, and eaten with the noodles dipped in the sauce, which is very similar to soba.

At the same time, hot udon can also be divided into two types:

Putting the cooked hot noodles directly into the bowl is called "steamed udon"; after cooking, rinse them with cold water and then heat them up is called "soup udon".

The most obvious difference between the two is that the soup of the former is relatively turbid, while that of the latter is light.

After you have a basic understanding of udon, you can try ordering the same combination in different stores to experience the difference in noodles and dashi and find the one you like.

For example: it can be divided into noodles with waist or without waist, thick noodles or thin noodles, cold noodles or hot noodles.

It can also be divided into kelp soup base, bonito soup base, dipping soy sauce, curry soup, soy sauce soup, etc., and you can combine it according to your preferences.

There are loins, thick noodles, hot noodles, and kelp soup base, which points to:

The king of udon, Sanuki udon.

……

Staple food, strictly speaking.

According to the standard that staple food is a form of carbohydrates, eating good staple food during the fat loss period can actually help you lose weight faster. Udon noodles can be considered a staple food.

Staple foods have their own different glycemic index and calories.

However, the glycemic index will also change depending on the subsequent cooking methods and individual absorption capacity.

The glycemic index is generally used as a reference for diabetics and is not so uniform.

Whole wheat and multi-grain staple foods have a relatively low glycemic index, a relatively strong sense of satiety, and a relatively higher protein content. Therefore, they are regarded as the best staple foods, while many people stay away from glutinous rice and rice noodles.

In fact, the intake of staple foods can be diversified, and can be mainly composed of whole grains.

Consume refined carbohydrates after exercise and supplement with an appropriate amount of sugar sources after exercise. This will make it less likely to be converted into fat than usual.

From this perspective, udon noodles can be considered a nutritionally balanced dish.

Then, under the watchful eyes of everyone.

Erina Nakiri finally left quietly, and behind her was still her secretary Hisako Arato.

Looking at the familiar yet suddenly strange figure in front of him, Xin Hu Fei Shazi couldn't help but remain silent.

After that, she finally said, "Miss, you seem to be very interested in udon noodles recently!"

"what?"

Erina Nakiri, who was walking in front, was stunned for a moment.

Then, her face turned slightly red.

……

In fact, let’s analyze it from a nutritional point of view.

Between udon noodles and whole wheat bread, the latter is generally more popular, especially in the fitness community, where whole wheat is highly praised.

In particular, whole wheat bread is the staple breakfast for many fitness gurus.

However, compared to whole wheat bread.

Udon noodles have countless toppings and garnishes that can be paired with them.

What most people don’t know is how udon noodles are cooked before being paired with toppings and garnishes.

First up is the clear soup noodles.

Clear soup noodles are noodles made by adding warm udon to warm broth.

For clear soup noodles, cooking the noodles is a very critical step. After cooking the noodles, quickly filter them with cold water, then blanch them with hot water, and finally add them to the Kansai fish soup.

After that, the second type is warm udon.

The difference is that you need to dip the noodles in soy sauce to taste it.

Warm udon noodles are served in a bowl with soup and another bowl with rich fish broth.

This type of udon noodles is very different from regular udon in terms of how it is eaten.

After that.

This is the third type of udon noodles.

The third type of udon noodles is actually warm udon noodles, which is also a common type of udon noodles and needs to be dipped in sauce to be tasted.

Warm udon is very similar to warm udon, but there is an important difference in the cooking process.

Warm udon noodles are made by straining the cooked noodles in cold water and then warming them in hot water before serving.

Strain noodles under cold water.

This extra step makes the warm udon noodles not only taste good, but also very chewy.

The fourth type is dry udon noodles, which come in two types: cold udon noodles and hot udon noodles, and are eaten with cold sauce.

Cold dry udon noodles are made by filtering the cooked noodles with cold water, then placing them in a large bowl and pouring the rich and fragrant fish broth over the noodles.

Warm dry udon noodles are made based on the method of making cold dry udon noodles, but with an extra step: filtering the udon noodles filtered with cold water and then filtering them again with hot water.

The fifth type is soup udon, which is also divided into cold udon and warm udon. It is eaten by pouring cold sauce directly on it.

Cold udon noodles differ from warm udon noodles in that there is an extra step: the cooked noodles are not strained in cold water. The texture of cold udon noodles is similar to that of warm udon noodles.

The last type of udon is dashi udon.

This is warm udon noodles served in warm broth. This type of udon noodles is made in some areas of Japan (such as Kagawa Prefecture). When making broth udon noodles, the udon noodles are cooked, filtered with cold water, and then put into the fish broth.

Dashi stock is made by stewing radish, carrots, taro, potatoes and other root vegetables.

……

Not all shops that sell udon make their own udon, which means there must be an udon factory.

These factories provide tables for people to sit down and eat freshly made udon noodles. It may sound strange to eat udon noodles in an udon factory, but once you have eaten it, you will never forget it.

The taste of freshly processed udon noodles is very different from the usual udon noodles.

But it is worth mentioning that this is just a factory after all. If you want to eat udon here, you may need to bring your own chopsticks, bowls and soy sauce.

As we all know, the three major aspects of Japan are:

Ramen, udon and soba.

No matter what kind of noodles it is, there is the term "fan".

The so-called "ban" actually refers to "kiriban-ban-te", which is an indicator used to describe the thickness of noodles.

1番等于30.3毫米，也就是霓虹国长度单位1寸的长度；2番就是将1寸一分为二，约为15毫米，以此类推。

This will lead to another issue.

The thickness of noodles refers to the thickness of the dough sheet, which is the length of the other side of the final noodles. The standard size is 3/4 of the number of noodles, but in actual operation it does not necessarily follow this aspect ratio.

The fan number can be a number between 1-30. The larger the fan number, the thinner the noodles.

In machine-made noodles, noodle cutting sizes can be highly standardized, so the number of noodle slices is often mentioned.

That is:

26 is approximately equal to very fine noodles.

The 14th and 10th noodles are relatively coarse.

The basic idea of ​​pairing udon noodles is to pair thin noodles with light-flavored soup bases, and thick noodles with thicker soup bases. As the soup base flavors progress from salt ramen, soy sauce ramen, niboshi ramen to tsukemen, the corresponding noodles become thicker.

The approximate correspondence between the number of ban shou and the thickness of noodles is usually seen in terms such as too thin noodles, thin noodles, and super thin noodles, for example:

Capillary, large and wide, leek leaves, three-edged seeds...

The difference in the number of ramen dishes sold in different places can be very large.

Among the three major ramen noodles in Japan, Hakata ramen is the thinnest, ranging between 24 and 28.

The second is Sapporo Ramen, which is around No. 22.

The thickest is Kitakata ramen, which is between 12 and 14.

Among ramen from different places, the thickest is Okinawa ramen numbered 10, and the thinnest is Hakata ramen numbered 28.

The thickness of noodles will directly affect the eating experience. Thin noodles are smooth and easy to eat, while thick noodles are more likely to have more contact with the mouth and have a stronger sense of presence.

……

Apparently, making a bowl of udon noodles is actually very easy.

But it is extremely difficult to make a bowl of high-quality udon noodles.

Although udon noodles don’t emphasize the number of noodles so openly, the range of noodle thickness may be much greater than you think.

在广义的乌冬面中，既包括鲜面面宽在4到6番的碁子面，7到16番的普通乌冬面，也包括17到24番的冷麦，25到30番的素面……

Although the most familiar to us is the white, plump and cute Sanuki udon among ordinary udon noodles.

however.

Kiri-ne-ban-te measures the size of fresh noodles.

If classified by dry noodle size, according to the broad classification of udon noodles, those with a length greater than 4.5 mm and a width less than 2 mm are called Goshi noodles.

Those longer than 1.7 mm are regular udon noodles, those between 1.3 and 1.7 mm are cold wheat noodles, and those less than 1.3 mm are somen noodles.

As for soba noodles.

The serious Edo soba noodle craftsmen have strict regulations on how thick the noodles should be cut, such as 28-ounce soba noodles.

That is, 20% wheat flour and 80% buckwheat flour.

Medium-thick noodles are cut into 1 pieces per inch, and modern soba noodles are usually cut into 23 to 18 pieces. However, soba noodles of other widths also exist.

Judging from the overall shape of the noodles, Japanese noodles can be divided into two types: straight noodles and curly noodles.

Among them, the taste of the roll is more distinct.

Straight noodles have smaller gaps between them and are better able to adhere to soup.

When making noodles by machine, a baffle is set at the place where the noodles are output after the dough sheets are cut, or other methods are used to apply a certain resistance to the output of the noodles, so that the noodles curl.

However, when making noodles by hand, the straight noodles will be turned into curly noodles by kneading them moderately.

……

no doubt.

Erina is a genius, and a very rare kind of genius.

Some people have spent their entire lives studying udon noodles, but they have only scratched the surface.

However, in this short period of time, Erina Nakiri has pushed udon noodles to a whole new level. Obviously, her talent is still astonishing!