Aromatic Kabosu Udon Noodles

Kabosu Udon（かぼすうどん）

This is udon topped with plenty of aromatic kabosu. It’s a simple recipe that takes less than 10 minutes. The combination of the refreshing scent of kabosu and the smooth udon is the best.

Kabosu is a citrus fruit that is a specialty of Oita prefecture in Japan. Refreshing fruit juice is attractive. You can use it by sprinkling it over grilled meat or making it into jelly. Seasons are from August to October.

There are many dishes with similar arrangements such as reimen(冷麺) and somen.

About aromatic kabosu

Kabosu has a refreshing, citrus scent. The main aromatic components that make up the scent are volatile oils such as limonene, citral, linalool, and pinene. It is also described as being similar to lemon or lime, but it has a mellow acidity, a slight sweetness, and a slightly bitter taste.

Citrus fruits are classified into groups such as orange, grapefruit, and kosancitrus. (I can’t find any English word that means kosan. Kosan is a word that means “fragrant acid.”)

The representatives of the kosancitrus family are lemons and limes, but in addition to them, the “Japanese fruits” sudachi and kabosu are cultivated all over Japan.

Kosancitrus are a little too sour to eat raw. However, their rich aroma and sourness stimulate the appetite, so they are used for various purposes other than eating raw.

For example, the flesh is processed into jams and sweets, the juice is used as a seasoning or juice, and the peel is chopped and added to food to enjoy the aroma.

Aromatic kabosu, yuzu, and sudachi look very similar.
Kabosu fruits turn yellow when ripe, but the blue ones are more fragrant.They are about three times the size of sudachi.

A note about soup

Higashimaru soup is a famous seasoning for udon soup. It has a good amount of salt, so it goes well with udon. In Japan, udon soup is called “tsuyu”. Cup noodles called “Donbei” are famous. If you use Higashimaru udon soup, you will feel that it has a similar flavor.

If you prefer a slightly sweeter soup, you can make your own. You can substitute the Higashimaru soup by mixing 5g of dashi stock granules, 40g of soy sauce, 30g of mirin, and 400g of water.

What kind of foods is udon??

Udon is a noodle made by adding water to wheat flour and kneading it. Thin noodles such as ”hiyamugi” and ”somen” and flat noodles like ”kishimen” are also included in one type of udon.

I love udon so much that I want to eat it every day. In winter, udon noodles are served in hot soup and topped with simmerd meat or tempura. In summer, udon noodles are served with cold soup and grated radish or natto on top. Sometimes I arrange it into a salad.

Check out the recipe for Niku Udon here.　👉　easy to make beef udon noodles

There are three types of udon: frozen, dried, and chilled.

Frozen udon and chilled udon can be heated in the microwave, but dried noodles are boiled before use.

Katokichi brand udon is my favorite because it has a chewy texture. This is a type of frozen udon called “Sanuki udon” from Kagawa Prefecture, a famous udon production area in Japan.

In contrast, Fukuoka udon is characterized by its softness. Chilled udon and dried udon tend to have a soft texture like Fukuoka udon. Find your favorite.

There are many types of udon toppings, but the most popular one is definitely meat udon.
We also recommend toppings such as soft-boiled egg, grated yam, tororo kombu, and tempura bits.