Feeling Full of Warmth with Udon
13:00 JST, February 4, 2021
Today I’d like to talk to you about shippoku udon. It is a popular winter dish and would appear on our school lunch menus. It’s a dish with udon noodles, a ton of vegetables and fried bean curd boiled in the tsuyu broth. It’s a nice, warm meal that tastes fantastic.
I remember the shippoku udon we got at school almost always came with a bread roll. When I think about it now, I think it was a strange combination. Why have so many carbs together like that? It’s weird. Even ignoring the carb combo, shippoku udon has a ton of ingredients to it so that alone would make me feel full.
I feel like lately I haven’t had that many chances to eat udon. The local udon is just the chewy texture, so delicious, and it’s cheap. I used to eat it a few times a week. Anytime I ate udon elsewhere, I would immediately compare it to my local udon.
I attempted to make udon from scratch. I posted about it online as I went from kneading together the ingredients to eating the udon. Doing all of the hard work by myself made the end result taste all the better to me.
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