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Hōtō (ほうとう) is a popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan.
The first curry udon and curry soba were made in Tokyo or Osaka in 1904 or 1909. Curry udon and curry soba are made by soaking katsuobushi (dried bonito flakes) in boiling water to dissolve the umami components, adding curry to the broth, and then adding potato starch to thicken the broth and pour it over the udon or soba. [12]
Udon (うどん) – thick wheat noodles served with various toppings, usually in a hot soy-dashi broth, or sometimes in a Japanese curry soup. Chinese-influenced wheat noodles, served in a meat or chicken broth, have become very popular in the early 20th century. [2]
Add 4 cups of stock or broth and 2 cups of milk, plus a half-teaspoon of salt and a teaspoon of ground pepper. Mix well and bring to a low simmer, stirring frequently. Serve as is for a chunky ...
Nabeyaki udon: a sort of udon hot-pot, with seafood and vegetables cooked in a nabe, or metal pot. The most common ingredients are tempura shrimp with mushrooms and an egg cracked on top. Oboro udon: dashi broth with kombu flakes. Oyako udon: chicken and egg, with sliced onion in a sweetened dashi soup over udon. It has a sweet savory flavor.
Sanuki udon is a successful example of regional branding, as it has brought benefits such as increases in tourism, local udon production, and increased name recognition and attention. [ 9 ] It was selected as first place out of 350 commodities in terms of regional branding strength in biennial surveys by Nikkei Research in 2008 and 2010. [ 10 ]
Miso-nikomi-Udon (味噌煮込みうどん): hard udon simmered in red miso soup. Sōmen (素麺, そうめん): thin white wheat noodles served chilled with a dipping sauce. Hot sōmen is called Nyumen. Ramen. Chinese-influenced noodles are served in a meat or chicken broth and have only appeared in the last 100 years or so.
Various oden stewing in broth. Oden (おでん, 御田) is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth.