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In Asia, noodle cuisine occupies an important place in both the traditional and modern diets.Udon's foots can be traced back over 1,000 years to the early 9th century, when a Japanese Buddhist priest brought the method of making wheat-based noodles back from Tang-dynasty China. Udon noodle is white and the thickest noodles (sometimes about 4-6 mm wide). Udon noodle is made by kneading wheat flour, salt, and water. It can be eaten either hot or cold and can be cooked in many ways. Cold udon noodle is especially popular in hot times. Udon noodles have almost no fat and are an excellent source of carbohydrates, while the accompanying soup or thin sauce and condiments offer an array of subtle flavors and healthy ingredients. Because of its nutritional qualities, men, women and people of all ages enjoy Udon dishes. |
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