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Kitsune udon: ("fox udon"): topped with aburaage (sweet, deep-fried tofu pouches). [4] The kitsune fox spirits are said to enjoy aburaage. Originated in Osaka. Maruten udon: topped with maruten, deep-fried large fish cake; Nabeyaki udon: a sort of udon hot-pot, with seafood and vegetables cooked in a nabe, or metal pot. The most common ...
It is also added to udon noodle dishes, which are called kitsune-udon because of legends that foxes like deep-fried tofu. Abura-age can also be stuffed, e.g. with nattō, before frying again. There is a thicker variety known as atsu-age (厚揚げ) or nama-age (生揚げ).
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.
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Fox spirits are said to be particularly fond of a fried slice of tofu called aburage or abura-age, which is accordingly found in the noodle-based dishes kitsune udon and kitsune soba. Similarly, Inari-zushi is a type of sushi named for Inari Ōkami that consists of rice-filled pouches of fried tofu. [84]
Kitsune – Kitsune udon (Blue and white package). This is a package of dehydrated udon noodles instead of ramen, with a reconstitutable square of tofu. This item has been discontinued in the United States in spite of great demand found online.
Udon are the thickest of the noodles served in Japanese cuisine. Udon are white, wheat-based noodles, that are 4-6mm in width. These noodles are served chilled with a dipping sauce in the summer months, or in hot dishes and soups when the temperature is cooler. Udon dishes include kitsune udon, Nabeyaki udon, curry udon, and yaki udon.
Some restaurants serve soba and udon together, since both are prepared and eaten in a similar manner. Railway stations often sell soba, as it is a popular and inexpensive fast food. [22] They are frequently purchased by busy salarymen. Soba continues to be sold at yatai food stalls. There are regional differences in the consumption of soba.
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