Collection: Udon and Kishimen noodles

Udon are thick noodles made from wheat flour, water, and salt. They are popular in various Japanese soups, often served with broth made from soy sauce, miso, or sake.

Kishimen, on the other hand, are flat noodles also made from wheat, typical of Nagoya in the Aichi region. These Japanese noodles are found in soups or broth-based dishes, sometimes with toppings such as chicken or sesame seeds.

• Cook the noodles: In a large pot, bring salted water to a boil. Add the udon or kishimen noodles (fresh or precooked) and cook for about 5 to 8 minutes, depending on their thickness and type. Udon noodles are generally thicker than kishimen.
• Preparation: You can use a broth made with soy sauce, miso, or dashi for an umami flavor. Heat water in a pot and add miso or soy sauce, according to your preferences. You can also add salt, grated ginger, sesame, or even a little sake to enhance the flavor.
• Assemble: Drain the noodles once they are cooked. Place them in a bowl and pour the hot broth over them. You can add toppings such as vegetables, chicken, green onions, or nori seaweed.
• Accompaniments: Serve with soups or a little vinegar for a refreshing touch. You can also mix them with ramen or soba for varied textures.

Yes, there are several regional variations throughout Japan, each with its own particularities in terms of preparation, broth, and toppings.

Regional variations of udon:

• Sanuki Udon (Kagawa): Sanuki is one of the most famous varieties, originating in the Kagawa region. This udon is particularly firm and thick, and is often served cold in summer with soy sauce or a light broth.
• Kake Udon: A very simple version of udon, often served in a light broth made with soy sauce and dashi. This dish is a staple in many regions of Japan.
• Bukkake Udon: The udon is served cold, with a cold, thick broth made from soy sauce and dashi poured over it. This dish is particularly popular in summer.
• Curry Udon: A version of udon in which the noodles are served with a thick curry broth, a specialty found in several regions of Japan, especially in Osaka and major cities.

Regional variations of kishimen:

• Nagoya Kishimen (Nagoya, Aichi): Kishimen are the flat noodles characteristic of the Nagoya region. They are often served in a clear broth with simple toppings such as chicken, green onions, and seaweed. This dish is often called "Kishimen no uchi".
• Tenmusu Kishimen (Nagoya): Another specialty of the Nagoya region, in which kishimen are served with shrimp tempura (called "tenmusu"). This dish combines the soft texture of kishimen with the crispiness of tempura.
• Hōtō (Yamanashi): Although technically closer to kishimen, hōtō noodles are even wider and are used in a thick stew made with seasonal vegetables, often with miso. This is a specialty of the Yamanashi region and is very popular in winter.

The secret lies in the ratio of water to flour in the dough.

Machine-made noodles generally contain around 40% water, while hand-pulled noodles contain approximately 50%. It is very difficult to achieve a ratio above 50%, even when making them by hand.

Water enables gluten to form in the dough, giving the noodles their elasticity and cohesiveness.

Furthermore, the higher the water ratio, the more quickly they will rehydrate, which significantly reduces cooking time and thus the risk of damage caused by cooking the noodles.