January 17th, Thursday:
- Kashiwa Udon (Chicken, Naruto Surimi, Egg, Carrot, Onion, Bean Curd)
- Squash Dumpling
- Kcal: 755
“Kashiwa Udon” is udon with chicken meat in it. An udon dish from Nothern Kyuushuu, chicken meat is called “kashiwa” there.
I like udon a lot. It has a delicious fairly light broth and the noodles are wonderfully soft and chewy. It is just a pleasent food to eat. The other day, I was reading a historical recipe that called for うどん粉 or udon flour. Looking at the market, all the flour was marked soft, medium, or hard protein: none of it was marked “udon”. So I turned to that infallible font of knowledge: wikipedia. And here is what I found out.
Soft flour was unknown in Japan before the Meiji period and it wasn’t used much until after the war. Hard flour, on the other hand, was mostly used in ramen making. The most popular wheat flour was medium flour (in haole language we call that “all purpose flour”) and since the most common wheat-using dish was udon, this is called “udon flour”.
Also of interest was the difference between “udon flour” and “meriken flour”. They are both medium flours, but udon flour is grown in Japan and whiter in colour, while merikan flour is an off-white and of course, imported from America.