Collection: Udon and kishimen noodles

Udon are thick noodles made from wheat flour, water and salt. They are popular in a variety of Japanese soups, often accompanied by a broth based on soy sauce, miso or sake.

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

• To cook the noodles: Bring a large pot of salted water to the boil. Add the udon or kishimen noodles (fresh or pre-cooked) and cook for around 5 to 8 minutes, depending on thickness and type. Udon noodles are generally thicker than kishimen.
• Preparation: You can use a broth based on soy sauce, miso, or dashi for umami flavor. Heat water in a saucepan and add miso or soy sauce, as you prefer. You can also add salt, grated ginger, sesame, or even a little sake to enrich the taste.
• To assemble: Drain the noodles once 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 touch of freshness. You can also mix them with ramen or soba for a variety of textures.

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

Regional variations of udons :

• Sanuki Udon (Kagawa): Sanuki is one of the most famous varieties, originating in 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 with soy sauce and dashi. This dish is a staple in many parts 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 particularly 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 the major cities.

Regional variations of kishimen :

• Nagoya Kishimen (Nagoya, Aichi): Kishimen are the characteristic flat noodles of the Nagoya region. They are often served in a clear broth, with simple fillings such as 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 crunch of tempura.
• Hōtō (Yamanashi): Although technically closer to a kishimen, hōtō noodles are even wider and are used in a thick stew based on seasonal vegetables, often with miso. This is a specialty of the Yamanashi region, 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-drawn noodles contain around 50%. It is very difficult to obtain a ratio higher than 50%, even when working with hand-drawn noodles.

Water enables the formation of gluten in the dough, which gives the noodles their elasticity and adherence.

What's more, the higher the water ratio, the faster the noodles will be rehydrated, significantly speeding up cooking time and reducing the risk of noodle damage.