When it comes to traditional Japanese cuisine, the Kanto region is renowned for its delicate flavors and unique culinary techniques. Among its highlights is the mesmerizing dish of cold udon, particularly celebrated at Tanumaruya, a local gem that captures the essence of freshness and simplicity. Preparing cold udon may seem straightforward, but it requires an understanding of the ingredients and methods that elevate the dish into a true art form.
At Tanumaruya, the udon noodles are meticulously crafted from highquality wheat flour, salt, and water. The choice of flour, often sourced from local mills, plays a vital role in achieving the perfect texture. The dough is handkneaded to create dissimilar hydration, allowing for an elastic yet tender finish. After resting, it is rolled out and cut into thick, luscious strands that are distinctively chewy—essential attributes of cold udon.
Once the noodles are ready, the cooking method emphasizes the importance of using boiling water. The udon is submerged in vigorously boiling water for a short duration, ensuring optimal cooking. This process helps to maintain the ideal bite that udon aficionados seek while promoting the development of a subtle, nutty flavor. After removing the noodles, they are rinsed under cold running water. This crucial step not only halts further cooking but also removes excess starch, resulting in a clean and refreshing finish.
Tanumaruya’s commitment to freshness extends beyond the noodles. The dipping sauce, or tsuyu, served alongside cold udon is crafted from a harmonious blend of dashi stock, soy sauce, and mirin. The dashi is often made using bonito flakes and kelp, simmered to extract a deep umami essence. At Tanumaruya, the focus is on balance; the tsuyu should enhance the flavors of the udon without overpowering them.
Accompanying the udon are garnishes that offer a burst of freshness. Sliced green onions, grated daikon radish, and a touch of wasabi elevate the entire experience. These additions not only introduce contrasting textures but also contribute layers of flavor, allowing each bite to unfold a new sensation.
Enjoying cold udon at Tanumaruya is more than just a meal; it’s an experience that embodies the spirit of Kanto cuisine—appreciating fresh ingredients, skilled techniques, and the beauty of simplicity. Here, the focus is on the mesmerizing interplay between texture and flavor, a testament to the care and tradition that go into making each bowl of cold udon a celebration on its own.