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Dosankanroku salt seasoning |
| The essence of Sanuki udon is what is known by
oral tradition as dosankanroku. This is a way of
indicating the amount of salted water seasoning
to be added to the flour when making udon dough.
This saying indicates that the salted water is composed
of one part salt to three parts water in summer,
and one part salt to six parts water in winter.
With this approach, one is assured of making firm
udon throughout the year. The protein of flour is
unique - when one adds the salt water and as kneading
progresses, the flour changes to become a sticky,
gum-like gluten. The purpose of the salt is to thoroughly
draw out this property of the gluten. In short,
by controlling the salt seasoning according to the
season, one can ensure that the noodles are quite
firm, smooth and slippery. |
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Udon is made furn by stepping on it ('starnping'). |
'Stamping' is one of the indispensable methods
by which Sanuki udon is made. First, the dough is
made into a ball in the kneading bowl and is covered
with a straw mat or plastic bag. Then, the dough
is stepped on with both heels of the feet. This
process is repeated several times to concentrate
the gluten, which is the flour's protein, spread
it into a net-like shape, increase its strength,
and give the dough the proper stickiness and elasticity.
The dough becomes fine and soft, yet has the proper
firmness and elasticity. It also becomes easier
to roll out with a rolling pin. In the past, every
household would stamp its dough, but today, hand
kneading or machine kneading is common among udon
makers to ensure the proper firmness of the udon
dough.
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Sanuki's own sukashiuchi method |
| A technique known as sukashiuchi is used as a
method of rolling the udon dough. This is Sanuki's
own, highly refined method by which the dough is
rolled out as if being pushed forward while still
wrapped around the rolling pin. The rolling pin
is then raised slightly and pulled back toward you.
By repeating this work quickly and rhythmically,
one can quickly and evenly roll out this dough.
It also makes the dough sufficiently sticky. |
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Roll the dough around
the noodle rolling pin. |
Roll the rolling pin forward
while pressing down on it. |
Lift the rolling pin slightly
and roll it back toward you. |
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