一筆参上 from T－補綴. jp
2023年04月04日
Making Udon Experience
When I arrived in Japan, I was eager to immerse myself in the country’s rich culture and traditions. One of the things that fascinated me the most was the food, particularly the famous Japanese noodles. I had tried several types of noodles before, but I was particularly curious about udon, which was said to have a unique texture and flavor. So, when Mr. Ishida, our lab’s dental technician, invited me to his home to learn how to make udon, I jumped at the opportunity.
After arrived in his house, he greeted me warmly and set up the ingredients for making udon. He explained to me that udon is a type of thick wheat flour noodle that is commonly eaten in Japan, particularly in the western regions. To make the udon dough, Mr. Ishida explained me the ingredients: wheat flour, water, salt, and described each ingredient’s role like controlling the viscosity, which sometimes like dental terms. He then demonstrated how to knead the dough, which required strength and patience.
Once the dough was ready, Mr. Ishida showed me how to roll it out into a flat sheet using a rolling pin. He then handed me a special knife and instructed me to cut the dough into thin strips, about ¼ inch wide. I was nervous at first, but I soon got the hang of it and started to enjoy the process. Afterwards, He also gave me tips on how to cook and serve udon, which included boiling the noodles in salted water and serving them hot with a dipping sauce while Mrs. Ishida boils our udon and prepares the side dishes like tempura, etc.
When we were finished, we sat down to enjoy our freshly made udon. The noodles had a satisfying chewy texture, and the dipping sauce added a savory and slightly sweet flavor. I felt a sense of pride and accomplishment in having made my own udon from scratch, and I thanked Mr. Ishida for teaching me the traditional technique. During my stay in Japan, I want to continue exploring the country’s rich culture and traditions. One of the things on my list was to try indigo dyeing, a traditional craft that is famous in the Tokushima prefecture.
As I reflected on my experiences in Japan, I realized that the country’s culture and traditions are deeply rooted in its people’s daily lives. Whether it is making udon noodles or dyeing fabric, these practices have been passed down from generation to generation, and they continue to be cherished and celebrated by the Japanese people. I felt grateful to have been given the opportunity to learn and participate in these traditions, and I knew that they would stay with me for a long time to come.
Adityakrisna Yoshi
When I arrived in Japan, I was eager to immerse myself in the country’s rich culture and traditions. One of the things that fascinated me the most was the food, particularly the famous Japanese noodles. I had tried several types of noodles before, but I was particularly curious about udon, which was said to have a unique texture and flavor. So, when Mr. Ishida, our lab’s dental technician, invited me to his home to learn how to make udon, I jumped at the opportunity.
After arrived in his house, he greeted me warmly and set up the ingredients for making udon. He explained to me that udon is a type of thick wheat flour noodle that is commonly eaten in Japan, particularly in the western regions. To make the udon dough, Mr. Ishida explained me the ingredients: wheat flour, water, salt, and described each ingredient’s role like controlling the viscosity, which sometimes like dental terms. He then demonstrated how to knead the dough, which required strength and patience.
Once the dough was ready, Mr. Ishida showed me how to roll it out into a flat sheet using a rolling pin. He then handed me a special knife and instructed me to cut the dough into thin strips, about ¼ inch wide. I was nervous at first, but I soon got the hang of it and started to enjoy the process. Afterwards, He also gave me tips on how to cook and serve udon, which included boiling the noodles in salted water and serving them hot with a dipping sauce while Mrs. Ishida boils our udon and prepares the side dishes like tempura, etc.
When we were finished, we sat down to enjoy our freshly made udon. The noodles had a satisfying chewy texture, and the dipping sauce added a savory and slightly sweet flavor. I felt a sense of pride and accomplishment in having made my own udon from scratch, and I thanked Mr. Ishida for teaching me the traditional technique. During my stay in Japan, I want to continue exploring the country’s rich culture and traditions. One of the things on my list was to try indigo dyeing, a traditional craft that is famous in the Tokushima prefecture.
As I reflected on my experiences in Japan, I realized that the country’s culture and traditions are deeply rooted in its people’s daily lives. Whether it is making udon noodles or dyeing fabric, these practices have been passed down from generation to generation, and they continue to be cherished and celebrated by the Japanese people. I felt grateful to have been given the opportunity to learn and participate in these traditions, and I knew that they would stay with me for a long time to come.
Adityakrisna Yoshi