The Top 10 Ingredients for Udon Noodles that Japanese people like (6th – 10th place)
A few years ago,Nifty News,a major Japanese news website,carried out a questionnaire survey on the ingredients for Udon noodles that Japanese people like.
I (a Japanese living in Japan) like Tempura the most as an ingredient for Udon noodles,by the way.
What do you think the top 10 ingredients for Udon noodles were?
That result was as follows.
The 10th place : Mochi (sticky rice cake)
The Udon noodle that has Mochi on it is generally called ‘Chikara Udon (力うどん)’ in Japan.Chikara Udon is a representative Japanese-style Udon.So some instant cup(bowl) noodles of Chikara Udon are sold in Japan.
|Chikara Udon,Udon noodle with mochi|
The 9th place : Tororo Kombu (grated yam kelp)
Tororo Kombu is a Japanese food that is made by grating dried kelp finely.When Tororo Kombu is put in water,the food becomes mushy.(I wrote about Tororo Kombu in my past article.)
The 8th place : Daikon Oroshi (grated Japanese radish)
Daikon(大根) is a kind of Japanese radish.Grated Daikon radish called ‘Daikon-Oroshi(大根おろし)’ is often used for Udon noodles as a seasoning.
The 7th place : Tororo (grated yam)
We Japanese call grated yam paste ‘Tororo(とろろ)’.In Japan,Tororo is often used for rice bowl dishes in addition to Udon noodles as a main ingredient.
The 6th place : Sansai (edible wild plants)
The Udon noodle on which edible wild plants are put is called ‘Sansai Udon’.The Japanese word,’Sansai(山菜)’ means ‘edible wild plants’.Sansai Udon is also a representative Japanese-style Udon.