Udon Japanese Tranditional Noodle

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This time, we will introduce the history of udon in Japan.

Udon is a stomach-friendly noodle dish that has been eaten since ancient times.


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1. History of Udon

Udon is said to have originated in China during the Sui and Tang dynasties (581-907 AD). It is said that Buddhist monks who came to Japan from China introduced it.

Udon became popular in Japan during the Edo period (1603-1868), when Osaka became the center of commerce. At first, it was eaten by merchants and traders, but eventually it became popular among locals as well.


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2. Udon ingredients

Udon is made from wheat flour, water and salt. It is usually white in color and has a thick, chewy texture.

The traditional method involves kneading the dough by hand and rolling it out into a thin plate. The dough is then cut into strips and boiled in hot water.


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3. How to make Udon

Udon can be eaten as it is, or you can put various ingredients on it. Generally, it is topped with thinly sliced ​​meat and vegetables, soy sauce, mirin, and dashi stock.


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4. Udon in Japanese culture

Udon is a popular dish in Japan and can be found in most restaurants. It is commonly eaten for breakfast, lunch and dinner.

Udon is also used in various Japanese dishes such as tempura udon and kitsune udon.


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Udon is a delicious and versatile noodle dish that has been popular in Japan for centuries. Made with simple ingredients, you can enjoy plain and various toppings. Udon is a staple of Japanese cuisine and can be found in most restaurants.


Famous Udon Shop Marugame

Marugame Seimen is Japan’s largest udon chain. Founded in 1955 in Marugame City, Kagawa Prefecture. We have more than 1,000 stores in Japan and overseas stores in China, Taiwan, Hong Kong, South Korea, the United States, and Canada.

Marugame Seimen’s noodles are made using traditional methods that have been passed down from generation to generation, and each store makes fresh noodles every day. Extruded through brass dies, the noodles are hand-cut to perfect thickness. It is simmered in a broth made with dashi, soy sauce, and mirin.




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