Online class. Udon 101: Definitive guide on Japanese Udon noodles: noodle making, cooking, plating
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- čas přidán 22. 08. 2024
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THANK YOU SO MUCH FOR YOUR VERY INTERESTING VEDIO, LOVE IT,GOD BLESS YOUR CHANNEL, BUSINESS, FAMILY AND YOUR NATION IN JESUS NAME!AMEN AND AMEN ❤ 🙏
I watch all your videos Sir what type of flour did you use please thanks..
Udon is usually made with flour that is softer than for Ramen - about 7-9% protein
How about making udon using boiling water?
are the red cities on the map at 5:20 the ones that think udon could be enjoyed daily? is there a most common tempura to use with udon noodles? whats the most common full udon recipie from a city that believes udon should only be enjoyed on special occasions?
Like..like...like...like...like...like....like...like...
Thank you for the great video! What percentage vinegar do you add? And what % acidity is the vinegar? Thank you!
same question
1% by weight of flour. Acidity percentage not sure. The percentage is mentioned in another of their videos.
Thank you. it is usually 1% to the weight of flour. Acidity is around 6%
Hello. What vinegar do you use? Thanks
Thank you for your question. And, we're sorry for the delay in replying to you. Usually, any kind of grain vinegar would work. e.g. rice vinegar
Anyone get an actual recipe for the noodles for home cooks?
hi. my name is giselle . im interested on making Udon noodles but i dont know what type of correct machine i have to buy... please help me....
Thank you for your question. Detailed inquiries about equipment can be made through a contact form on our website www.yamatonoodle.com/contact/
i cant seems to find any flour that is 7-9% Protein content ... the lowest i can find here in Europe is around 10% anyone knows any Flour suitable to use ??
You can try the 10% protein flour and if there's some flours with protein content that's 5% (pastry flours), you may want to blend it at a ratio of (90:10) or something. to see how the noodle texture turns out. Please try making noodles with what's available and give us feedback.
@@YAMATONOODLE thanks a lot for your response i'll try to do so i already tried some flours but cant seem to find right one anyway ill continue experimenting .. my dream is to have one of your machines one day to make udon and of course to have a udon restaurant you guys are awesome and super helpful
What is the function of the vinegar?
Adding vinegar serves several purposes like Ph control, lengthening shelf life, improving dough quality and noodle making properties.
Why do you complicate yourself to give the amount of salt for 1 kg ? You take the initial recipe and use the rule of 3 for 1 kg , school stuff
Lots of good info, but the guy could have used a script. "Like... like... like...like... like...like...like...", is every other word. It's gets annoying to listen to.
1.24.26 👎🏽👎🏽👎🏽👎🏽👎🏽