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 based on soy sauce, miso, or saké.

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 dishes, sometimes with toppings like 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 based on soy sauce, miso, or dashi for an umami flavor. Heat water in a pot and add miso or soy sauce, according to your preference. You can also add salt, grated ginger, sesame, or even a bit of sake to enhance the taste.
• Assemble: Drain the noodles once cooked. Place them in a bowl and pour the hot broth over them. You can add toppings like vegetables, chicken, green onions, or nori seaweed.
• Accompaniments: Serve with soups or a bit of vinegar for a fresh touch. You can also mix them with ramen or soba to vary the textures.

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

Regional variations of udon:

• Sanuki Udon (Kagawa): Sanuki is one of the most famous varieties, originating from the Kagawa region. These udons are particularly firm and thick, and are 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 from soy sauce and dashi. This dish is a staple in many regions of Japan.
• Bukkake Udon: The udons are served cold, and a cold, thick broth of soy sauce and dashi is poured over them. This dish is especially popular in summer.
• Curry Udon: A version of udon where the noodles are accompanied by a thick curry broth, a specialty found in several regions of Japan, notably 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 like chicken, green onions, and seaweed. This dish is often called "Kishimen no uchi".
• Tenmusu Kishimen (Nagoya): Another specialty from the Nagoya region where kishimen are served with shrimp tempura (called "tenmusu"). This dish combines the soft texture of kishimen with the crunchiness 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. It is a specialty of the Yamanashi region, very popular in winter.

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

Machine-made noodles generally contain around 40% water, while hand-stretched ones contain about 50%. It is very difficult to achieve a ratio higher than 50%, even when working by hand.

Water allows the formation of gluten in the dough, which gives the noodles their elasticity and stickiness.

Moreover, the higher the water ratio, the faster they rehydrate, significantly speeding up cooking time and thus reducing the risk of damage during noodle cooking.