NANIWA UDON
Udon is the perfect combination of a delicious dashi (made from kelp and tiny fish) and soft, chewy noodles which slide easily down. Each region in Japan has its own variation on udon, but Osaka’s quintessential version achieves an exquisite balance of dashi, noodles, and toppings. Among the trio of components, though, it is dashi which enjoys center stage. The Kanto region relies on katsuobushi (dried bonito shavings) to create dashi. In Kansai, however, the key combination is konbu (dried kelp) plus niboshi (small dried fish such as mackerel and sardine). The finishing touch to a fragrant Kansai dashi is achieved by adding usukuchi (light) soy sauce. A variety of […]