Japanese love cleanliness so much, why do they like to eat noodles stepped out with their feet?

When people talk about Japan, they think of clean streets, spotless decorations, gentle and talkative atmosphere. In everyone's impression, the Japanese are always associated with cleanliness. In addition, the Japanese diet is elegant and exquisite with little oil and salt, so many people will think that Japanese snacks are also very neat.

But in Japan, there is a special food that foreign tourists can't understand, and that is udon noodles. For the Japanese, if Udon noodles leave Kagawa Prefecture, the value of Oolong noodles will change. As udon noodles in Japanese three fresh noodles, Zanqi udon noodles in Kagawa Prefecture is undoubtedly one of the "big brothers". The radius of fresh noodles is 4.8mm, which does not fade after cooking and has a rich taste. You can enjoy Shaanxi flavor without unnecessary condiments.

In Japanese mythology, people in Kagawa Prefecture have eaten 1200 years of udon noodles. At first, Buddhist masters joined the "Little Wonton" from China. The natural conditions and soil types in Xiangchuan County are suitable for wheat growth, so the local high-quality wheat is very suitable for making noodles. High-quality wheat flour, high-quality water quality and enough salt have slowly turned "small wonton" into udon noodles.

Incredibly, the most traditional and oldest way to make udon noodles is not to knead the noodles by hand, but to step on them with your feet. You can't imagine why the Japanese love hygiene so much, but they can accept stepping on noodles. In Xiangchuan County, if you want to taste the pure ancient flavor, you must choose to go to these shops that make udon noodles with ancient methods.

Although it is also stepping, it is not as unsightly as everyone thinks. Knead the batter by hand in advance, and then put it in a special packaging bag. The batter is smaller when there are more people, and the time to step on it is saved. When the packaging bag is placed on the ground, guests can step on the batter themselves, or they can let the "noodle treader" in the store step on the batter. These experts also dance on the batter, which they call "rim dance".

After processing by experts, the dough in the packaging bag gradually became tough. Compared with the dough kneaded by hand, the stepped dough is obviously more gluten-free. Because all the energy is stepped on the batter, the texture of the batter has changed a lot. Take these batter out of the equipment, and then make strips of oolong noodles with uniform pore size by hand rolling machine, which is the finished product.

Take udon noodles as an example, the most elegant is clear soup. Soup boiled with Undaria pinnatifida or fish fillets, usually sweet to seafood. If you want a high-end flavor, take beef as the base of hot pot, stew it on low fire, and make it taste like beef. Oolong noodles with fresh Q-bomb, bone soup and smooth noodles are combined into traditional Japanese udon noodles, and finally a pinch of onion is sprinkled to fully reflect the delicacy.

Do you think only middle-aged and elderly people can accept stepping on udon noodles? Actually, it's not. Even Japanese young people love to step on udon noodles. Under the Tokyo Tower in Japan, the theme activity of "dj Electronic Oolong Face" is held every year. Participants will receive a small bag of udon noodles, walk onto the stage, throw the batter on the soles of their feet, and dance on the batter, just following the electronic rhythm of dj. Anyway, isn't this activity very beautiful?