First-time travelers to Japan are commonly surprised by the popularity of curry. Curry was introduced to Japan by European chefs at the beginning of the twentieth century, which explains curry’s similarity to goulash.
- Udon noodles are thick white noodles made from wheat flour, water, and salt that have a unique slippery texture and are an integral component of Japanese cookery. Available fresh, dried, or parcooked, udon noodles are commonly served with a hot broth. During the hot summer months, chilled versions with various flavorings are very popular. As with other noodle dishes, in Japan it is a sign of good table manners to slurp the udon noodles while eating them.
- Even the most accomplished chefs use commercial Japanese curry paste, essentially a curry-flavored roux, to prepare this dish.
These and other great recipes are from The Culinary Institute of America's cookbook, STREET FOODS.