Japanese Cuisine
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udon
Udon is a thick wheat flour noodle dish, often served hot in a mild broth made from dashi, soy sauce, and mirin. It is a staple of Japanese cuisine, valued for its chewy texture and comforting warmth, commonly enjoyed throughout the year and across all regions of Japan.
6 ingredients
umamisaltymildsavorycomforting
Culinary DNA Preview
Japanese70%
Chinese30%
Ingredients
- wheat flour2 cups
- water3/4 cup
- dashi stock4 cups
- soy sauce2 tbsp
- mirin1 tbsp
- scallions1/4 cup chopped
Method
Steps not available
Origin Story
Udon is believed to have been introduced to Japan from China during the Nara period (710-794 AD) and has since evolved into a uniquely Japanese dish with regional variations.
Culinary DNA
Ingredient ancestry breakdown
Chinese30%
ingredient_origin
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