Spring Udo charm and how to enjoy it: Introducing the seasonal Udo and Mountain Udo

With the arrival of spring, delicious vegetables will appear on the table. Among these, "Udo" grown in underground oak sheds, and is white, thick, and has long, soft stems, is particularly popular. Find out more about this wonderful bounty of spring, from the characteristics and types of udon, seasonal times, how to choose it, to how to cook and enjoy it.

Udo season and how to enjoy it

With the arrival of spring, delicious vegetables will appear on the table. Among these, "Udo" grown in underground oak sheds, and is white, thick, and has long, soft stems, is particularly popular.

Characteristics and types of udon

In addition to what is known as "ototsu no udon", there is also a variety of udon called "yama udon". Yama udon is a wild udon harvested in the mountains in spring, but most of the ones available on the market are grown. Mountain udon is bitter and has a thick, short shape and is wild.

Udo season and how to choose

Udo is available almost all year round, but spring is especially popular. Wild mountain udon appears in early summer. When choosing, choose one with a firm stem, white skin, and even thickness from top to bottom. Items with slurping tips may be less fresh.

How to eat udon

Udo contains a little bit of scum, so we recommend peeling the skin thickly before using. Soaking it in vinegared water can further enhance the deliciousness. When eaten raw, it can be used as vinegared dishes, salads, and as a salad. You can also enjoy it in addition to stewed dishes and tempura.

How to enjoy mountain udon

Yama udon is suitable for vinegared miso ae and sesame ae. You can enjoy it by making use of its unique flavor and arrange it into a variety of dishes.

Recipe for a fragrant udon and fragrant kinome

Enjoying fresh vegetables at a dining table that gives you the arrival of spring is the most enjoyable thing. This time, we will introduce a recipe for a refreshing and flavorful salad made with spring udon and fragrant kinome.

Ingredients (4 servings / about 70kcal per person)

• Udo... (small) 1 bottle
• Moroccan cucumber...2 bottles
• Tree buds...20 sheets
• Vinegar...3 tablespoons
• Thin soy sauce...2 tablespoons
• Sugar...2 tsp
• salt
• Dashi...3 tablespoons

How to make it

1. うどの準備: うどは4cmの長さに切り、四方から皮を厚く取り除きます。 Soak it in water with a little vinegar, then cut in half and cut into 4-5 mm square clasp wood. Soak it in vinegared water again and let it go for 4-5 minutes, then wash it and drain it.
2. もろきゅうりの準備: もろきゅうりは塩少々をまぶして軽くこすり、流水で洗い、水けをしっかりと切ります。 Sprinkle with a little vinegar.
3. 木の芽酢の作成: 木の芽を4枚残して、包丁で軽くたたきます。 Combine it with the remaining ingredients to make fragrant kinbush vinegar.
4. Finish the salad : Mix udon and moro cucumbers into a bowl, pour over kinbu vinegar and garnish with remaining kinbush.

summary

Udo, which enjoys deliciousness in spring, is a vegetable that is characterized by its thick white stems. Choose from each type of Ototsu's Udo and Yama udon to enjoy the seasonal flavors. Because there is a bitterness, you need to think about how to treat the skin, but by soaking it in vinegared water, you can reduce the bitterness while enjoying the fresh flavor. Enjoy the deliciousness of udon while feeling the arrival of spring.