Damn, the moment a history lesson was included, I was hooked. I love it when people make an effort to understand the history behind the items you eat. I love the fact that you're really honest too with your review and what you think can be improved, there's more thought put into your cooking. It's also a reminder that every amazing dish starts with a hell lot of trial and error. Thanks for the amazing video!
Dude. I've been watching for a very long time and I just want to comment on the content production level. I know every little animation takes a while to create and even getting permission to film in places, but all much appreciated. Great job brother.
Udon noodles hold a special place in my heart (and stomach). I've been chasing the ghost of a bowl of udon noodles that I experienced at a restaurant while visiting Hawaii many years ago. It haunts me.
You wouldn't by chance be thinking of a small restaurant in the Waikiki Beach area run by an elderly gentleman? Tourists usually passed it by without a second thought and it was their loss. Not only did he make his own noodles from scratch but he started each day with several chickens in the giant stock pot that would boil away for hours on end for the most flavorful and pure flavors (that was easy on the wallet, too).
Thanks for covering Udon! It’s been one of my favourite noodles since I was a kid. In Japan, kids tend to prefer Udon to Soba while adults tend to like Soba more in general :) Also, keep up the good work! Greeting from Japan.
I've grown to expect a certain level of professionalism and high-quality videography from cooking shows... your work is always on point. I can't wait for the next segment.
If those frozen udon packs aren't good enough you may want to rinse those noodles with iced water if not cold water to give them some chewiness. and then dip it into boiling hot water for a tid bit to not make your soup too low of a temp.
Very good Mike. I'm into noodle bowls too. They're delicious....and homemade is outtasite. Great vid. Looking forward to this noodle🍜series. Thanks much.
Hi, MikeG, a hint on boiling the noodles. After boiling the noodles, quickly immerse in cold water for a few seconds to stop the cooking. It makes for a better texture.
Actually making the udon is a pretty long & tiring process. You have to layer it 10 times using the whole weight of your body because the dough has so little water in it. And then you haven't even rolled it out yet 😅
I’m from Osaka so I recommend light color soy sauce for udon soup it’s the traditional for westside Japan. Especially Higashimaru light color soy sauce is great, you can buy from sunrise mart.
Hey, nice seires! I love the idea but i was expecting you to also teach the viewer how to make the noodles by hand, for me making everything from 0 is the best! Keep doing amazing job!
what makes your channel so great is you immerse yourself in cooking ,,,learning the history and why it is made with certain ingredients and cooked a particular way. Keep up the great series they are very interesting...no matter sweet or savory we are watching !!!
Thank you for introducing Udon! I love Udon. your movie makes me hungry. If you introduce Udon next time, I want you to try cold Udon! I love it and very tasty. from Japan subscriber
soak kombu in water, congratulations you made kombucha. Kombucha literally means kombu tea. the stuff you're brewing has NOTHING in common with actual japanese kombucha.
Since you are complaining about the chewiness, guess you have tried real Udon (probably Sanuki style)? Actually the Udon from Ghei didn't look like real Udon. As long as i know udon noodles must be straight (except yoshida-udon), but it looked wavy.
Hi, I just got hired at 'Tsuru Ton Tan', here in Boston, Mass. I watched this video to give me some heads up on Udon noodles which is what we specialize in. Thanks a million. Peace :)
Have you ever wondered why is it called “udon”? Well originally it was the Japanese translation of “wanton noodle”, old school Japanese restaurants still using chinese name “馄炖面”.
Hey PLS make conntact whit a noodle maker and let him explain diffrent noodles too PLS and show Howe you do them by scratch ( and PS greetings from sweden )
I can't eat anything from the ocean like fish or kelp. I also hate mushrooms of any kind. Is there anything else that I can use to make udon broth? I heard powdered msg can work but is there anything else?
the dashi broth looks great! one thing i noted was about kabocha. it's not usual for me to see in japanese cousine the peeling of the kabocha's skin. my mom always cooked it the whole thing, just pulling off the seeds on it. ;)
Wow looks great, we had a Japanese ramen shop called wagamamma in the pased i loved it, this inspires me to find a Japanese market and look for the ingredients. I see you use home made chicken stock and fat, is it possible to make a video how to skin the chicken make the stock drain the fat, and utilize all the parts of the chicken?
Hello brothers Green Eats Noodle dishes in Japan are also popular! I was eating to eat this video (^ ^! The idea of using Japanese soy sauce is wonderful (^ ^!
I really like your video. I like it where you actually make dashi by yourself, not many japanese people do this by theirself, but buy freezedried dashi or mentsuyu(soy sauce mixture containing dashi). Maybe next time you could try making udon by yourself, it is very simple to make, just wheat,water and a pinch of salt. By the way, the fish cake you used is called Naruto, same as the famous anime.
How to revive the "chewy (Koshi)" of chilled udon A specific method 1. First, put the noodles out of the bag in a heat-resistant container and wrap. 2. Heat for 2 minutes in a 500 watt microwave. 3. Then cook boiled for about one minute Chilled noodles originally contain a lot of water. Heating in a microwave will partially evaporate the moisture inside. The elasticity of gluten will return and increase the “chewy (Koshi) “ However, if you increase the heating time, it becomes hard because the moisture comes out too much, so be careful. Do not boil the noodles for a long time.
WHAT. I ordered a box of 30 packs of non-dried udon noodles. They got here today......... and so did this video, which just happens to be about udon noodles? What is this wizardry
You might like the see the 2006 Japanese film "Udon" if you don't mind subtitles. It's a comedy but it shows dozens of rural udon shops that tourists will probably never get to visit as well as the actual udon making process. The film can be watched free on some streaming sights.
Mitsuwa in NJ has all the stuff you've never seen at a market before, and I don't have to pay $20 to cross the bridge or take that awful tunnle. Side note, good video and thanks for the heads up on a place to eat next time I'm actually in NY.
When he said "Mercedes Benz of noodle-making machines," I was expecting an old Japanese man.
hahah amazing
That would've been classic (I did say amazing, but then... jinx).
The old Japanese man comes in the "Ferrari' model
Yes. It was certainly surprising (^ ^!
😂😂😂
Damn, the moment a history lesson was included, I was hooked. I love it when people make an effort to understand the history behind the items you eat. I love the fact that you're really honest too with your review and what you think can be improved, there's more thought put into your cooking. It's also a reminder that every amazing dish starts with a hell lot of trial and error. Thanks for the amazing video!
Dude. I've been watching for a very long time and I just want to comment on the content production level. I know every little animation takes a while to create and even getting permission to film in places, but all much appreciated. Great job brother.
thanks Eysiah, always trying to improve my production and storytelling skills.
Agreed. Mike’s productions are top notch!
On behalf of all college students, we thank you dearly 🙏
stepping it up past instant ramen
This is what we all wanted
haha, I get it. It's was I want 90% of the time
Udon noodles hold a special place in my heart (and stomach). I've been chasing the ghost of a bowl of udon noodles that I experienced at a restaurant while visiting Hawaii many years ago. It haunts me.
You wouldn't by chance be thinking of a small restaurant in the Waikiki Beach area run by an elderly gentleman? Tourists usually passed it by without a second thought and it was their loss. Not only did he make his own noodles from scratch but he started each day with several chickens in the giant stock pot that would boil away for hours on end for the most flavorful and pure flavors (that was easy on the wallet, too).
11:58 - that's some pretty dramatic noodle music
It was majestic!!!
"I love the delicate flavors of Japanese food" *dumps a ton scallions in*
Just a note: Togarashi is red pepper. Shichimi togarashi is 7-spice powder.
Thanks for covering Udon! It’s been one of my favourite noodles since I was a kid. In Japan, kids tend to prefer Udon to Soba while adults tend to like Soba more in general :) Also, keep up the good work! Greeting from Japan.
I've grown to expect a certain level of professionalism and high-quality videography from cooking shows... your work is always on point. I can't wait for the next segment.
Finally more more more noodles please
I can have noodle soup every day !!!!!
I agree with that and I actually do have it every day. Well maybe every day in the winter months
Where did this series go? Really want more of it
This series is going to be epic.
I can’t wait for your own personal udon noodle recipe! I am experimenting with it myself, as we speak.
I WANT MORE FERMENTED FOOD.
you will get some in this series, don't worry!
@@LifebyMikeG Thanks
Bon appetit also has a great fermented series called it's alive, might be worth checking out!
Maybe they could to a series on fermented noodles. But I'm not sure if I'd want to copy that. (Just joking ;-)
Love them with prawns 🍤!
hmm, I think that will be coming soon
Why didn't this series take off? It's never too late to continue it
me: Ok, so how do I cook udon noodles.
me 15 minutes later: I speak udon
Noodles and soups are by far my favorite foods on this planet! so happy this series is beginning :)
Mike: "I don't know, those noodles tasted too machine made...:
Mike: *Buys a shit ton of machine made noodles from factories*
Awesome. Another series! Thanks so much you guys
That noodle edit into information breakdown was so beautiful 0:55
If those frozen udon packs aren't good enough you may want to rinse those noodles with iced water if not cold water to give them some chewiness. and then dip it into boiling hot water for a tid bit to not make your soup too low of a temp.
Udon is my fave🙌🍜🥰
Ramen second😍
Somen third😘
12:35 heyy that’s my chili pepper spice😃
I hate the word Bonito flakes, I always call it katsobushi, always impresses people and sounds soooo much more fancy xD like in an anime xD
Very good Mike. I'm into noodle bowls too. They're delicious....and homemade is outtasite. Great vid. Looking forward to this noodle🍜series. Thanks much.
This dude is Jordan schlanskys secret son 😂 to be serious, I did love the historical introduction with proper Japanese pictures 🎉♥️
Can't wait for more on this series. Loved Alex's series on ramen. Looking forward to where this goes.
If you crack the recipe and make a video that makes me capable to do Chinese hand-pulled noodles at home, you will become a legend to me.Thanks
Hi, MikeG, a hint on boiling the noodles. After boiling the noodles, quickly immerse in cold water for a few seconds to stop the cooking. It makes for a better texture.
Oops, I just started looking at part 2 and see that you are using the technique in just mentioned. Sorry!
Actually making the udon is a pretty long & tiring process. You have to layer it 10 times using the whole weight of your body because the dough has so little water in it. And then you haven't even rolled it out yet 😅
Well, that's gonna be fun to watch. I'm looking forward to him dancing on a a board with the dough under it. 😅
I’m from Osaka so I recommend light color soy sauce for udon soup it’s the traditional for westside Japan. Especially Higashimaru light color soy sauce is great, you can buy from sunrise mart.
just realised your print on your kitchen wall from alex the french guy cooking! i got the same one
Suggestion: Lanzhou beef noodle soup with hand-pulled noodles (Chinese)!!!
Also Dao Xiao Mian (Knife-Cut Noodles)!
Hey, nice seires! I love the idea but i was expecting you to also teach the viewer how to make the noodles by hand, for me making everything from 0 is the best! Keep doing amazing job!
coming soon of course
I thought Udon was specifically buckwheat
Jessie Thomas that’s soba
what makes your channel so great is you immerse yourself in cooking ,,,learning the history and why it is made with certain ingredients and cooked a particular way. Keep up the great series they are very interesting...no matter sweet or savory we are watching !!!
Loving it! I really want to make nudles from scratch! You know what I need :D
Your honesty, especially not imitating the taste portion, is incredible.
that's some high quality production value
Love watching these videos. Such professional editing. Excited to watch this series
This series is going to be great, I love making pasta. Subscribed.
Plz do Pho. It’s so good
What's the name of the intro song? :)
Thank you for introducing Udon! I love Udon. your movie makes me hungry. If you introduce Udon next time, I want you to try cold Udon! I love it and very tasty. from Japan subscriber
Cool is more like suzushii and used for weather. For food we would say cold (tsumetai). So, it is "cold udon.” :)
@@inisus Thank you for teaching me English! I love cold Udon!
soak kombu in water, congratulations you made kombucha. Kombucha literally means kombu tea. the stuff you're brewing has NOTHING in common with actual japanese kombucha.
Since you are complaining about the chewiness, guess you have tried real Udon (probably Sanuki style)? Actually the Udon from Ghei didn't look like real Udon. As long as i know udon noodles must be straight (except yoshida-udon), but it looked wavy.
Udon are the bane of all other noodles they are overpowered and they know da wae!!! "Udon power activated!!"
yeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeet
Hi, I just got hired at 'Tsuru Ton Tan', here in Boston, Mass. I watched this video to give me some heads up on Udon noodles which is what we specialize in. Thanks a million. Peace :)
Have you ever wondered why is it called “udon”? Well originally it was the Japanese translation of “wanton noodle”, old school Japanese restaurants still using chinese name “馄炖面”.
What the hell? Why is the ginger and the lemon wrapped in tonnes of plastic?? And $4.49 for a Yuzu lemon.. Aite.
You are lucky to have such big wonderful markets and shops in NY, probably #1 in the world.
Hey PLS make conntact whit a noodle maker and let him explain diffrent noodles too PLS and show Howe you do them by scratch ( and PS greetings from sweden )
Ate Udon for the first time for the other week and I am happy to report it is as good as it looks. Maybe even better
I can't eat anything from the ocean like fish or kelp. I also hate mushrooms of any kind. Is there anything else that I can use to make udon broth? I heard powdered msg can work but is there anything else?
the dashi broth looks great! one thing i noted was about kabocha. it's not usual for me to see in japanese cousine the peeling of the kabocha's skin. my mom always cooked it the whole thing, just pulling off the seeds on it. ;)
Hernandez Scott Garcia Ronald Davis Jeffrey
Make sorrentinian gnocchi :)
Wow looks great, we had a Japanese ramen shop called wagamamma in the pased i loved it, this inspires me to find a Japanese market and look for the ingredients. I see you use home made chicken stock and fat, is it possible to make a video how to skin the chicken make the stock drain the fat, and utilize all the parts of the chicken?
Udon noodles are much healthier and super easy to make quickly in bulk. I find that ramen is very greasy and salty.
Appreciated this history lesson. Thank, I follow every day!
Hello brothers Green Eats
Noodle dishes in Japan are also popular!
I was eating to eat this video (^ ^!
The idea of using Japanese soy sauce is wonderful (^ ^!
Awesome video, udon is not that chewy, a bit plasticky I would say.
Ouch what a waste of kabocha skin! All Japanese eat the skin, it's edible!!
This is going too get JUICY
Your kombucha link doesn’t work anymore. ☹️
Udon Noodles look very tasty, thanks Brother!
Thanks for doing this, super interesting!
we dont make kombucha around here, ty
Can someone list the ingredients my adhd isn’t letting me concentrate to watch the whole thing 😭😭
just listen, dont look art his hand movements. WHO is teaching that it has to be like that?
Mercedes Benz you mean it breaks down and is expensive to fix?
You should really try to make udon noodles yourself. Really, it’s so easy and doesn’t take a long time
I really like your video.
I like it where you actually make dashi by yourself, not many japanese people do this by theirself, but buy freezedried dashi or mentsuyu(soy sauce mixture containing dashi).
Maybe next time you could try making udon by yourself, it is very simple to make, just wheat,water and a pinch of salt.
By the way, the fish cake you used is called Naruto, same as the famous anime.
kabocha squash skin is actually edible and cooks to be soft, no need to peel it and waste it!
WAIT THATS THE THING FROM NARUTO
Oh man I am so excited about these series
I needed somoen especially american to do this most americans dont even care about noodle and soup
Kabocha (pumpkin)
讃岐うどんを食べにきてください。
Have you wondered how you would've felt about the noodles had you not known how they were made? I sometimes wonder about things like this.
You make a nice recept but à lot of time for.thanke you
Ahhhhhhhhhhhhh sh*********** its noodle time!!!!!!!
Come to marugame udon
I find there is NO substitute for shitake mushroom in this
Udon are most likely my favorite noodles. I love them
The link to your kombucha kit is not valid
I was not expecting this video... This is great - Thank you again for creating these videos!
How to revive the "chewy (Koshi)" of chilled udon
A specific method
1. First, put the noodles out of the bag in a heat-resistant container and wrap.
2. Heat for 2 minutes in a 500 watt microwave.
3. Then cook boiled for about one minute
Chilled noodles originally contain a lot of water.
Heating in a microwave will partially evaporate the moisture inside.
The elasticity of gluten will return and increase the “chewy (Koshi) “
However, if you increase the heating time, it becomes hard because the moisture comes out too much, so be careful. Do not boil the noodles for a long time.
WHAT. I ordered a box of 30 packs of non-dried udon noodles. They got here today......... and so did this video, which just happens to be about udon noodles? What is this wizardry
wow straight up wizard like stuff
so coool, thanks! Major ups from São Paulo
Whomever helped you film is A plus work
The aristocrats -- reminds me of a joke.
i like details , thx
You might like the see the 2006 Japanese film "Udon" if you don't mind subtitles. It's a comedy but it shows dozens of rural udon shops that tourists will probably never get to visit as well as the actual udon making process. The film can be watched free on some streaming sights.
Them udon noodle soups be so filling but also soo good.
Your kombucha link is broken. 😢
Mitsuwa in NJ has all the stuff you've never seen at a market before, and I don't have to pay $20 to cross the bridge or take that awful tunnle.
Side note, good video and thanks for the heads up on a place to eat next time I'm actually in NY.