Udon is a Japanese pasta made from wheat. Along with soba noodles and green tea noodles, Udon is one of the three major noodles in Japan. It is an indispensable protagonist on the Japanese table. Udon noodles are mixed with salt water to make the dough more muscular, then rolled into large cakes, and stacked into noodles. <br /><br />I like Udon noodles mainly because of its taste. Not as smooth as our noodles in China, the taste of udon noodles is somewhere between noodles and rice noodles. They are soft and have a slight elastic texture, but they are not as hard as pasta and are very delicious. Strict Japanese people are quite strict about the making of udon noodles, with special regulations on thickness and length. When eating China noodles, I like fine noodles best, but for Japanese noodles, I prefer the rough texture of Udon noodles and fall in love with these chewy noodles that can be eaten by biting. <br /><br />Most people eat udon noodles while cooking, but I find that it is also delicious when eating them steamed. The noodles can better absorb the soup, have a softer and more Q taste, a good balance, and a more layered taste. It seems that my attainments in steaming food have improved more and more!
