Udon

Udon (yoki  ) bug‘doy unidan tayyorlangan qalin ugra bo‘lib, yapon oshxonasida tayyorlanadi. Bu ko‘plab yaponiyaliklar uchun qulay taom hisoblanadi. Uni tayyorlashning turli usullari mavjud. Odatda mayda to‘g‘ralgan piyoz bilan to‘ldiriladi. Boshqa keng tarqalgan masalliqlar tempura qisqichbaqasi,kakiage(aralash tempura),aburage (shirin,qovurilgan tofu),kamaboko(to‘g‘ralgan baliq) va ta’m berish uchun qo‘shilgan shichimi ziravorlarini o‘z ichiga oladi.

Bu taom mintaqaga qarab farq qiladi. Sharqiy Yaponiyada quyuq soya sousi, g‘arbda esa suyuq(usukuchi) soya sousi qo‘shiladi. 

arbda esa suyuq  soya sousi qo'shil‘di. 

Yana noodatiy usulda qovurilgan yaki udon va yapon karrisi bilan tayyorlangan karri udon kiradi. Ko‘pincha udon tayyorlashda yapon qozonidan foydalaniladi.
Udonning kelib chiqishini tushuntiruvchi ko‘plab hikoyalar mavjud.

Bir hikoyada aytilishicha, eramizning 1241-yilda Rinzai rohib Xitoydan Yaponiyaga un tegirmon texnologiyasini joriy qilgan. Undan tayyorlangan ekinlar Yaponiyada mahalliy aholi tomonidan iste’mol qilinadigan udon va soba kabi ugralarga aylantirildi. Tegirmon texnikasi butun mamlakat bo‘ylab tarqaldi.

Boshqa bir hikoyada aytilishicha, Nara davrida Xitoyning Tang sulolasidagi yapon elchisi 14 xil taom bilan tanishtirilgan. Ulardan biri sukubei  deb nomlangan bo‘lib, u Xeyan davrida nashr etilgan lug‘atda  munigava ro‘yxatiga kiritilgan(munigava ko‘plab yapon ugralarining kelib chiqishi hisoblanadi).

Udon uchun yana bir hikoya, makaronning asl nomi bug'doy uni va shirin plomba bilan tayyorlangan  ekanligini da'vo qilmoqda. Yana bir hikoyada buddist ruhoniy chaqirilganligi aytilgan Kbkkay tanishtirdi Udon noodle uchun Shikoku davomida Heian davr.&nbsp;[manba kerak] Kūkai, bu Buddhist ruhoniy, sayohat uchun Tang x. da Xitoy atrofida boshida 9-asr o'rganish. Hakata viloyati ishlab chiqarganini da'vo qildi Udon noodle Enni retsepti asosida. 

 Idishlar 
Udon ugralari issiq suvli qozonda qaynatiladi. Udon turiga qarab,uni taqdim etish usuli ham farq qiladi. Udon ugralari odatda yozda sovutilgan holda, qishda esa issiq holda taqdim etiladi. Edo davrida qalinroq bug‘doy ugrasi odatda udon deb atalgan va nurumugi deb nomlangan issiq sho‘rva bilan birga iste’mol qilingan. Sovutilgan turi hiyamugi  deb nomlangan.

Odatda sovuq udon yoki udon salati,maydalangan tovuq va sabzavotlar,masalan,bodring va turp bilan aralashtiriladi. Udon sho‘rvasining ustki bezaklari fasllarni aks ettirish uchun tanlanadi va ular ko‘p pishirmasdan qo‘shiladi, lekin ba’zida uzoq qovurilgan tempura qo‘shiladi. Ushbu taomlarning ko‘pchiligi soba bilan ham tayyorlanishi mumkin.

 : ("power udon"): topped with toasted mochi rice cakes.
 : with deep-fried shredded burdock root
 : ("modern udon"): see . From 
  (in the Kantō region) or  (in Kansai): hot udon in broth topped with thinly sliced green onions, and perhaps a slice of .
 : served in a communal hot-pot with hot water, and accompanied by a hot dipping sauce of dashi sukiyaki.
  or  ("curry udon"): modern udon served in a spicy curry-flavoured broth, which may also include meat or vegetables. The term  is a reference to the Nanban trade which had influenced Japanese culture for a century before being banned in 1639 by the Edo Shogunate. Biei, Hokkaido is famous for a unique curry udon. 
 : ("fox udon"): topped with  (sweet, deep-fried tofu pouches). The dish is called "fox" because of its association with . Originated in Osaka.  is often mistaken for .
 : topped with maruten, deep-fried large fish cake
 : a sort of udon hot-pot, with seafood and vegetables cooked in a , or metal pot. The most common ingredients are tempura shrimp with mushrooms and an egg cracked on top.
 : dashi broth with kombu flakes.
 : chicken and egg, with sliced onion in a sweetened dashi soup over udon. It has a sweet savory flavor.
 : see 
 : ("stamina udon"): udon with various hearty ingredients, usually including meat, a raw egg, and vegetables.
 : (in the Kantō region) or  (in Kansai): topped with tempura .  is often mistaken for .
 : topped with tempura, especially prawn, or , a type of mixed tempura fritter.
 : ("moon-viewing udon"): topped with raw egg, which poaches in the hot soup.
 : topped with wakame, a dark green seaweed.
 : stir-fried udon in soy-based sauce, prepared in a similar manner to . Originated in Kitakyushu, Fukuoka Prefecture. Note that while  is made with udon,  is made with steamed Chinese-style ramen, not buckwheat soba.


 : cold udon served with thick dashi broth.
 Hadaka udon (裸うどん, "naked udon"): cold udon served on its own.
 : served in a cold soup of raw (unpasteurized) soy sauce and  (a type of citrus) juice, sometimes with a bit of grated daikon radish.
 : chilled udon noodles topped with shredded nori and served on a zaru (笊/ざる, a sieve-like bamboo tray). Accompanied by a chilled dipping sauce, usually a strong mixture of dashi, mirin, and soy sauce. Eaten with wasabi or grated ginger.

 Mintaqaviy navlar 

 Yaponiya 
Udon noodles uchun qalinligi va shakli bo'yicha keng farqlar mavjud.

 : similar to the Hohtoh, from Ōita Prefecture. Nominally a "dumpling soup", it resembles very thick, flat udon.
 : a slightly translucent, chewy type from Kutchan, Hokkaido. Literally "heavy snow udon", made from the starch of potatoes. The texture is different from normal udon which is made from flour. At the foot of Mount Yōtei, Hokkaido, the biggest producing area of potatoes, "potato starch udon" was eaten as a home food for farmers from long ago. The ratio of potato starch and wheat flour was improved to make it delicious even after a long time. The origin of the name "heavy snow udon" is the foot of Mount Yōtei, a heavy snowfall area, and the appearance of the noodles which is slightly translucent like snow.
 : a thick and soft type from the Fukuoka.
 : an extreme flat and wide type from Kiryū, Gunma.
 Hōtō (rarely 餺飥, commonly ほうとう): a type of miso soup with a flat and wide type udon and vegetables, particularly kabocha. One of the significant differences between usual udon and Hōtō udon is salt. When Hōtō udon is made, salt is not added to the noodle dough. from Yamanashi Prefecture.
 : a thin type from Akita Prefecture.
 : a soft type, usually eaten with sweet soy sauce, from Ise, Mie.
 In Kansai region, a soft and medium thickness type is popular.


 Kishimen ( 棊子麺 , yoki ko'proqきし麺 ): Nagoyadan bir tekis turi.
   : Tochigi, Kuzu shahrida saqlangan baxtli taom. Bu quloqlarga o'xshaydi.
 Miso-nikomi udon : Nagoyaning mahalliy taomi, qizil miso sho'rvasida qaynatilgan qattiq udon. Sho'rvada odatda tovuq go'shti, iste'molchi tomonidan aralashtiriladigan suzuvchi yorilib ketgan xom tuxum, kamaboko, sabzavotlar va ildiz mevalari mavjud. Noodlelar sho'rvada uzoq vaqt qaynatishga dosh berish uchun juda qattiq; qo'shimcha ravishda, misodagi tuzdan ortiqcha tuzlanishni oldini olish uchun noodle tuzni o'z ichiga olmaydi.
 Sayama prefekturasida udonning bir nechta navlari mavjud.
   : Saitamadagi Kazo shahrida, faol bug'doy yetishtiriladigan joy. Uning juda pravoslav qo'lda yoğurma jarayoni Kazo udon noodlelarini tavsiflaydi.
   : Fukaya, Saitama shahridan kelgan hotoh turi. Ko'p miqdorda Fukaya yashil piyozidan foydalangan holda qaynatilgan noodle Fuyaya Niboto udonini tavsiflaydi.
   : 2009-yilda Saitamaning Konosu shahrida paydo boʻlgan. Uning kengligi sakkiz santimetrgacha boʻlgani bilan ajralib turadi.
   : 2002-yilda Niiza, Saitama shahridan kelib chiqqan. Noodlelar sabzi bilan yoğurulur va yorqin apelsin rangi bilan ajralib turadi.
   : Kagava prefekturasidan qalin va ancha qattiq tur.
   : Nagasaki prefekturasining mutaxassisligi. So'zma-so'z "plastinka udon", chuqur qovurilgan va har qanday qo'shimchalar bilan xizmat qiladigan ingichka udondan iborat.

 Koreya 
Koreyada asl yapon udon taomlari ko‘plab yapon restoranlarida, koreys uslubidagi udon noodle sho‘rvalari esa bunsikjip (snack bar) va pojangmachada (ko‘cha do‘konlarida) beriladi. Ikkala tur ham udong deb nomlanadi (  ), bu yaponcha udon so'zining transliteratsiyasidir ( ).  Koreyada udong so'zi makaronli taomlarni (odatda makaron sho'rvasini) bildiradi, makaronning o'zi esa udong-myeon (  deb ataladi. ; "udong noodles") va garak-guksu (  turi hisoblanadi. ; "qalin noodle").  Udon noodle sho'rva uchun umumiy ingredientlar orasida krondaisy ko'katlari va eomuk (baliq keki) mavjud bo'lib, ularning hech biri yapon udon taomlarida juda keng tarqalgan emas.

 Palau 
Palauda udong deb nomlangan taom bor, u sobiq Yaponiya ma'muriyatidan kelib chiqqan.  Bulyon yapon udoniga o'xshash soya sousiga asoslangan. Biroq, Okinavadan ko'plab muhojirlar bo'lganligi sababli, u Okinava soba kabi bulonni kamroq ishlatadi.  Eng muhimi, makaron spagetti , chunki u yerda uni olish osonroq.

Qo'shni Mikroneziya Federativ Davlatlari tillarida ham yapon udonidan olingan o'xshash so'zlar mavjud; Chuukcha :  ,  Pohnpeyan :  ,  Kosraean :  ,  va Yapese   . 

 Turizm 
Kagava prefekturasi butun Yaponiyada o'zining sanuki udoni (jánkángkán) bilan mashhur. U Yaponiyaning boshqa mintaqalariga tematik maskotlar, suvenirlar va filmlar orqali targ'ib qilinadi. 

 Galereya 

 Yana qarang 


 Tsuji, Shizuo (1980). Yapon taomlari: oddiy san'at . Kodansha International/AQSh, Nyu-York.ISBN 1568363885
Turkum:Yaponiya oshxonasi