It’s noodle making time! Udon are thick Japanese wheat noodles served either hot in dishes like udon with a moon, nabeyaki udon or yakiudon, or chilled with a dashi dipping sauce in the heat of summer. Udon is delicious and salty, and, as I found out recently, pretty easy to make.
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Otsukimi, or “Moon Viewing”, is a Japanese tradition where a variety of foods are prepared and consumed while enjoying the full harvest moon. The foods involved represent the shape of the full moon, such as round onigiri, mochi and udon with a “moon”, or raw egg. Udon with a moon is delicious on a chilly autumn night, the partially-cooked egg richly flavoring the udon broth while it is eaten. It is simple and elegant with a beautiful tradition attached to it, and it is also one of my favorite quick meals, so there you have it.
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Nothing is better on a hot summer day then something cool and refreshing, and somen is the perfect dish for that. Somen are thin Japanese wheat noodles that are typically served cold with a dipping sauce and condiments to garnish it. It’s a very light meal, as noodle dishes go, and the variety of condiments and sauces for somen are endless. It works great in bentos too! (more…)
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