TokyoUdo

-About ingredients-

Tokyo udon, as its name suggests, is grown especially around Tokyo and is known as Tokyo's specialty vegetable. It has a distinctive shape, with long, slender fruit and mesh-like skin.

Tokyo udon is bitter and has a unique flavor. Generally, cooking methods such as parboiling and rubbing with salt are used to reduce bitterness. Par-boiling reduces the bitterness and makes it easier to eat. Tokyo udon has a refreshing taste and a unique texture.

Tokyo udon is used in a variety of dishes. Typical dishes include aemono, stir-fried dishes, tempura, ohitashi, and soup. Aemono is usually eaten with seasonings such as sesame sauce and ponzu sauce. When it comes to stir-fry dishes, it is commonly eaten stir-fried with other vegetables, pork, or fish. Tempura can be fried and eaten crispy. In addition, parboiled udon is commonly used in ohitashi and soups.

Tokyo udon is a vegetable that reaches its peak season in summer, and is often eaten during the hot summer months due to its bitter taste and texture. It is characterized by its refreshing taste and is popular as an appetizing vegetable.