I’ve been obsessed with udon noodles lately and I made gochujang tahini udon with leeks and perilla leaves yesterday. Wow – do I ever love sanuki style udon noodles! What’s the difference compared to other udon noodles?
I just LOVE the texture!
by Mystery-Ess
2 Comments
mtdesigner
Sanuki udon is pretty much the type widely sold frozen, from the formerly named Sanuki now called Kagawa prefecture. It’s thicker and chewier, and my personal favorite. There are other thinner types such as Inaniwa Udon, usually sold dried like spaghetti, or extra wide (think pappardelle) versions like Kishimen.
Able_Ox18
I buy the Heiwa often (the one on the left), it defrosts well and has a nice chew to it. I like it for curry udon.
2 Comments
Sanuki udon is pretty much the type widely sold frozen, from the formerly named Sanuki now called Kagawa prefecture. It’s thicker and chewier, and my personal favorite. There are other thinner types such as Inaniwa Udon, usually sold dried like spaghetti, or extra wide (think pappardelle) versions like Kishimen.
I buy the Heiwa often (the one on the left), it defrosts well and has a nice chew to it. I like it for curry udon.