Nagata in Ka no Ka, well known Udon-ya as they serve the Noodles right out of the Kama, the big cauldron - in more modern word, pot - even serves in big basin for 6 or more people.
The soup was prepared separately, and since the noodle was right out of the Kama, there was the water beneath the noodle. The soup to put the noodle in - in other words, Tsuyu - was too delicious. That's why there is only one picture left, after eating scene.
Usually the tautness of the noodle is additionally given when it is rinced thoroughly with ice-cold water, however this has the same tautness as those rinced in water without the same process. Which eventually means that they were kneaded very carefully - with a micro control accordingly to the temparature and humidity. This is the art of human and food combining. That's how I would define the culninary of Udon.
No comments:
Post a Comment