One of my most favorite food in Japan is udon, no matter in which form (Sanuki udon, houto, kishimen, Goto udon, Yoshida udon…), cold, warm or hot, traditional or fusion style, I simply believe udon is the best soul food available in Japan. Did you know that most likely the oldest version of udon comes from the island Go near Nagasaki? Consequently it is called Goto udon. Can you imagine that the technique to make udon was imported from China most likely in the 8th century? At first udon was only food for the Japanese upper class, because it depended on having access to fine flour, which was made then with mortars. Only the upper class or monks – who drank as well macha – had a need for mortars. These essential mortars for flour making did not become easy available until many centuries later with the spread of wheat farming. If you are curious and love udon as much as I do, I highly recommend you to have a look at the video below. It is in English and shows a good overview why so many Japanese fell in love with udon.
Don’t you have to rush off to get your own bowl of udon now?
Brought to you by Sibylle Ito (伊藤シビル)