Cool Japan: Udon

■ Cool Japan: Udon 

NHK Cool Japan: "Udon" edition.

Following ramen, the era of udon has come.

It's healthy and has more toppings and soup options than soba.

And in Japan there are many different kinds of udon, from hard to soft, hot to cold.

"Local udon"

Cold noodles are a unique Japanese culture in that they can be made with plenty of water.

There are many different types of udon, including hot and cold noodles.

I'm from Kyoto and I love tanuki.

In Tokyo, tanuki means fried tempura bits, while in Kyoto it means chopped fried tofu and ginger on top of thickened udon noodles. In Osaka, tanuki means kitsune soba.

There is that much diversity within just the tanuki.

Tokyo has a strong soba culture, and udon was just one of the dishes on the menu at soba restaurants. However, about 20 years ago, Sanuki udon became a hit, and udon specialty stores began to appear in Tokyo, and then spread throughout the country.

"world"

Unlike soba or ramen, udon is more like rice or bread and does not have a strong noodle flavor.

This means it can accommodate a variety of flavors and soups.

As people come to understand the appeal of udon, it is now expanding into the world.

I was also surprised by the extremely long lines when I tried to go into an American store of this VTR chain.

in Vietnam, the home of pho , and 50 stores in Indonesia, and the restaurant is expanding throughout Asia.

Since it can be incorporated into the food culture of any country, it is likely to become more and more popular.

"Frozen"

The craftsmanship and relentless pursuit of technology are typical of Cool Japan.

The best thing about it is that you can just thaw it and eat it.

It seems more suitable for freezing than ramen or soba.

Easy and delicious.

It may even spread to the rest of the world.

This program often deals with food, and many of the items featured are imported or foreign products that were developed in Japan, such as ramen, gyoza, curry, and sandwiches.

In comparison, udon is a purely Japanese dish. I'm glad that it's being recognized as such.