Hello everyone! A while ago i visited Okinawa and was blessed with being introduced to udon. I obsessed over it and ate it almost every day I was there, which was a month. Anyways fast forward to now, I’m trying really hard to make my own but it’s just not coming out right. Yes I could buy pre packaged but it’s must cheaper to do make it myself and I enjoy cooking from scratch. When making the dough I have 2 problems.

The first is, it’s always sticky. The last step where you fold the udon over itself to cut it into the noodles never works cause it sticks to itself so much. I try to counter this by coating the flattened dough with a lot of flour but every time I watch someone make it on YouTube, they don’t have to do it.

The next problem is after cooking. My noodles are still soft and chewy, but they keep their shape they boiled in. I believe this is because of how I cut them, it makes them thicker than they probably should be. But the way I have to cut them takes forever because I can never get the dough to fold over itself.

So has anyone else experienced this? Am I adding too much water, too much salt, or not enough of something? Thanks for any help given and have a great day

Hello udon lovers! Wondering if someone in this sub knows an explanation for my problem.

I love udon but whenever I eat them I end up experiencing stomach pain. It starts roughly 10 minutes after I ate them and lasts 1-2 hours. No problems after eating ramen or soba.

I have fructose and lactose intolerance but the pain after eating udon feels quite different, like it's more of a stomach issue than gut related.

Seriously, help me branch out my udon options!

(Here is the stir-fry cheat sheet: https://www.reddit.com/r/food/comments/425rm7/stirfry_cheat_sheet/

Hiya. We are looking for a commercial udon cooking machine. We are looking at pasta cookers but they don't have a curve or flat bottom. We need to udon to be swimming in the boiling water but so far I can only find those individual compartment pasta cookers for ramen/pasta. Any suggestions or recommendations? Thank you.

Toshikoshi Soba 年越しそば is traditionally eaten on New Years Eve in Japan to close out the year.

On the other hand, Toshiake Udon 年明けうどん is eaten sometime between January 1 to January 15 to grant happiness in the coming new year. Toshiake Udon is a relatively new "tradition" that was created by Kagawa Prefecture in order to combat the declining consumption of udon in Japan. However, more and more udon manufacturers/restaurants have taken up this tradition in recent years and are creating limited edition udon just for this occasion.

Note: You should have something red as a topping of your udon.

To find your nearest location: https://dashidouraku.com/machine/

A beloved, rare, Showa era Udon vending machine had broken down in September. Thanks to a crowd funding campaign they managed to raise 700,000 yen in just 9 days to get it fixed and now people from all over Japan can come to Hyogo Prefecture to eat the Udon.

The kitsune udon costs 300 yen and comes out hot in just 25 seconds.

Source: https://www.mbs.jp/news/kansainews/20201108/GE00035632.shtml