Japanese Noodles
Mon, Aug 20th 2007, 00:00
Noodles originate from China but are a common alternative to rice in many Japanese meals.
The 2 most common noodles in Japan are Soba, thin grayish-brown noodles containing buckwheat flour, and Udon, thick wheat noodles.
Traditional Japanese noodles are usually served chilled with a dipping sauce, or in a broth of hot soy and dashi, a soup stock made from kelp and katsuobushi (smoked, dried and fermented skipjack tuna).
Yakisoba are fried or deep fried Chinese style noodles served with vegetables, meat and ginger.
Ramen is another type of noodle with its own colour and texture. There are regional variations of ramen dishes found all over Japan and ramen connoisseurs are passionate about their recipe of choice.
Osaka lays claim to dai hanjo ramen. It is served in a special dish made out of clay taken from Osaka Bay. This gives the dish a light beige colour, an unusual shade for a ramen bowl. The bowl is distinctive ... it has 2 wells, one large and one small.
In the larger well the usual ramen ingredients are assembled: noodles, broth, meat, and vegetables. In the smaller well are hanjo maru (maru meaning ball): deep fried batter balls of shaved kelp. They are in a sweet and savoury sauce containing a special light soy sauce made in Sakai, a city in the southern part of Osaka prefecture.
At a point of your own choosing, drop the hanjo maru into the broth, letting the kelp modify the flavour of the noodle dish.
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