フライヤー
11ヶ月前
| Notes: 75
UDONは今や香川、そして日本という枠を超え、世界へと広がって人類になくてはならない存在となっている。UDONは人々を救い、愛を与え、食をみたし、争いをなくす。
そんなUDONの聖地香川で今夏、最も暑い夜が始まろうとしている
───ダンスフロアにうどんが舞う この世紀の一刻を、見逃すな。
Udon is usually served hot as noodle soup in a mildly flavoured broth, in its simplest form as kake udon, served in kakejiru made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage, or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste.
The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce is used in eastern Japan, and light brown broth, made from light soy sauce is used in western Japan. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west.
