Udon noodles are served in warm water.

Chopped green onions, ginger, and sesame seeds are added to the broth made with soy sauce.　Then, udon noodles are placed in it and we eat!

Add tempura or other toppings.　

Udon vs. Ramen

I think many people in Kansai are relatively fond of udon, and I am also a big fan of udon, and if anything, I prefer udon to ramen.

Returning to Japan this time, I forgot to eat ramen, but I did eat udon.　After all, when it comes to udon, I love the udon from "Marugame Seimen".

I have a few memories of udon, and I remember making it several times with my grandmother when I was a kid.

My grandmother lived in Tokushima, but sometimes she came to visit me in Osaka, and I remember making udon with her.

My grandmother's method of making udon was quite authentic, and I remember well how she made us knead the udon, First, she wrapped it neatly in a bag before asked me to walk on it to knead in order to make it "stiff (making some koshi)".　I remember how much fun it was for me to stamp my feet on the udon in order to make "stiffness" to the udon.

For me, I have happy memories of Udon with my grandmother, and I would like to try to make it again someday in Stockholm.

99pyu5ga1kwr5xg46gne3brdgqcykevrmfgqydeqjdygkbpsl7bav2wzytf1xvzsqsjvlyeaktjbnzq2sghv4iktvajyhje7eln1xedqcm3ntomzt5efdoz9pfq566ivr2.png