History of Udon

There are various theories about the history of udon, with the most popular being that it was introduced to Japan from China during the Nara period (710-794). There is also a theory that Kukai spread udon culture, but it is said to be doubtful in light of the time period.

As udon became established as an easy meal for citizens, noodles with a strong regional flavor were introduced to suit the climate and climate.

On this page,Explanation of how the history of udon noodle leads to today's small noodle-making machinesI am doing this.

Etymology of Udon

There are various theories on the origin of the word udon. The most popular theory is that it is a Chinese confectionery called "konton," which was brought to Japan from China during the Nara period (710-794) by Japanese envoys to the Tang Dynasty (710-794). It is said that the word "udon" was derived from this "konton" and changed to "udon" and then to the present "udon.

Roots in a dumpling-like substance called kontong/undong

Japanese udon originates from "konton," which was brought to Japan from China by Japanese envoys to China during the Nara period (710-794).

Konton" is a wonton-like dumpling-like substance made by wrapping chopped meat and boiling it, and is the most plausible of udon's roots.

In Japan, it is believed that the flour dough was gradually rolled out and cut into thin strips,Folding screen painting of "Kinpira Festival" painted in the Edo period is the oldest record of Sanuki udon in Japan^(*)It is considered to be a

Udon Noodle Making Technology

There are several noodle-making techniques used for udon noodles, which are popular both in Japan and abroad as a Japanese food.

How are udon noodles made from wheat flour, the raw material? We will also explain how udon noodle makers have taken over the handmade noodle-making technique.

hand-pulling (noodles)

The term “hand-rolled” refers to a noodle-making technique in which the flour dough is stretched in one direction until it forms a thin noodle line.

This is because the gluten in the flour forms in an orderly fashion in one direction, like a ripped squid,Smooth texture and crispy, firm noodlesThe same process is used to make traditional hand-pulled noodles. Traditional hand-pulled noodles, for example, are made in a similar manner.

knife cutter

A noodle-making technique in which the dough is not stretched in one direction to make it thinner, but rather stretched into a sheet and cut with a knife.

The gluten in flour is in a reticular structure that runs horizontally and vertically from left to right, soUdon noodle with elasticity, hard to stretch, firmness, and good texturewill be.

Today, knife cutting is widely used.Cutting with a knife gives it an edge and makes it go down your throat.It will be.

pushing one's opponent out by pressing one's hands up against them

This is a noodle-making technique that uses an extruder.

Like the Jyuwari Soba, which uses only buckwheat flour, noodles made from rice flour, vermicelli made from mung beans, cold noodles from the Korean peninsula, Italian macaroni, and so on,Used for noodles made from raw materials that do not form sufficient glutenThe company has been

It is not well suited for making udon or ramen noodles.

Transition from handmade to noodle-making machines

In Kagawa Prefecture, famous for its Sanuki udon, "foot treading" was incorporated into the noodle-making process to forge udon dough.

However, visitors from other prefectures said it was "unclean," leading Kagawa Prefecture to issue an ordinance in 1968 banning footsteps,Noodle production shifted to machines for hygienic udon production.The trend was to do the same.

Noodle-making machine that reproduces noodle-making technology

First, uneven rollers and presses began to be made as machines to replace foot treadles, and cutters and mixers for noodle cutting were developed.

Today, three types of noodle-making machines are in use: the hand-rolling type, which reproduces craftsmen's techniques; the roll type, which forges two noodle strips (noodle dough wrapped around a stick) together; and the extrusion type, which extrudes dough through a nozzle with holes in it.

The hand-rolled type is suitable for udon noodles, the rolled type for ramen noodles, and the hand-rolled or extruded type for soba noodles,Each noodle will taste better if it is made using the appropriate noodle-making method.I am sure you will.

Noodle-making machines are recommended to match the noodle-making process.

Noodle-making machines sold by noodle-making machine manufacturers have a variety of features. If you do not choose a noodle-making machine according to the type of noodle and the concept of your restaurant, you may not get the taste or shape you were expecting.

If you are interested in opening an udon or ramen store, please learn the differences between each small noodle-making machine and select the suitable small noodle-making machine.