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Sunday, June 14, 2009
Udon & Soba!
Time flies! So fast its already june holiday! The first long break since the first day of school! Quite excited. Ok. Today what have I found out? Erm... I have found out another two more popular food which are udon and soba! Thinking of them makes me hungry! So first I will start of with udon.This is what I have research: Udon is a type of thick wheat-flour noodle. It is usually served in soup form with toppings like thinly chopped green onions, tempura, deep-fried tofu pockets, a thin slice of kamaboko( a type of seafood which is pink and white in colour), and a halfmoon-shaped fish cake. The flavour of broth and topping vary from region to region. Usually dark brown broth made from dark soy sauce is used in eastern Japan, light brown broth made from light soy sauce is used in western Japan. This is noticeable when buying packaged instant noodles, which are often sold at two different versions for east and west. Whao I didn’t know that different region have different taste. Next time I will take note when I visit Japan! Udon can be served in both chilled(in summer) and hot(in winter). The toppings chosen also depends on the season and to balance with other ingredients. Some examples of hot udon are: Kake udon known as plain udon served with just green onion and kamaboko. Kitsune udon: topped with Aburaage( sweetened deep-fried tofu pockets), favourite in Osaka. Houtou udon: a type of miso soup with udon and plenty of vegetables. And Tsukimi udon, “moon –viewing udon”, : it is topped with raw egg which poaches in the hot soup. An example of cold udon is: Zaru udon: chilled udon noodles topped with shredded seaweed and served on a draining basket made of bamboo and is usually accompanied by a chilled dipping sauce.
Kamaboko, kitsune udon, tsukimi udon, Kake udon, houtou udon
So here is what I have research on Soba! It is a type of thin noodle made from buckwheat flour. It is served either chilled with a dipping sauce or hot in broth. It takes three months for buckwheat to be ready for harvest, so people can harvest it four times in a year. It is harvested mainly in spring, summer, and autumn. Buckwheat is produced mainly in Hokkaido and people call soba that is made with buckwheat that has just been harvested "shin-soba". It has more flavor, sweetness and taste than soba. In Japan, soba noodles are served in a variety of situations. They can be served in fast food at train station and in restaurants. Soba is more popular in Japan. This tradition originates from the Tokugawa period when the population of Edo (Tokyo), being considerably wealthier than the rural poor, were more susceptible to beri beri due to their high consumption of white rice, which is low in thiamine. It is theorized that they made up for this deficiency by regularly eating thiamine-rich soba. In the Tokugawa era, every neighborhood had one or two soba establishments, many also serving sake, which functioned much like modern cafes where locals would casually drop by for an informal bite to eat. Chilled soba is often served on a sieve-like bamboo tray called a zaru, sometimes garnished with bits of seaweed with a dipping sauce. Examples of chilled soba are: Mori Soba: Basic chilled soba noodles served on a flat basket or a plate. Zaru Soba: Mori soba topped with shredded seaweed. And Soba Salad: Cold soba mixed in sesame dressing with vegetables. Hot soba is served as a noodle soup. Examples of hot soba are: Kake Soba which is plain soba served with thin sliced of kamaboko. Tanuki Soba: topped with tenkasu(bits of deep-fried tempura batter). And Tororo soba: Topped with tororo, the puree of yamaimo (a potato-like vegetable with a slimy texture). Soba is served on special occasions like on New Years Eve and in Tokyo, giving out soba to new neighbours after a house move(Hikkoshi soba).
Soba Salad, Zaru Soba,Tanuki soba
Nutrition facts of soba: 100 grams of soba yields 344 kcal of energy. Soba has higher amounts of amino acids than pasta or bread. Soba contains polysaccharide that is easily digested and assimilated and rutin, an antioxidation ingredient which helps to prevent high blood pressure so it reduces risk of heart disease.
Through this, I learn that soba is more healthier than udon and I have also learn that soba and udon can be made into various types of dishes! So that’s all for today! Check up next week for stuffs on tempura and katsudon! SEE YOU!
shalalalala' 11:00 PM