The dough is kneaded, rolled out, cut
and boilde. Sanuki udon-known for its firm, smooth,
and slippery texture-is created with special udon equipment
that carry on the traditional skills of the past. |
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Kneading bowl |
| This bowl, made of wood or earthenware, is used
exclusively for kneading dough, |
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Rolling board |
| The boards used for rolling handmade udon are
usually made of sypress and katsurawood. The boards
are also made of various woods assembled in a mossic
pattern. |
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Noodle rolling pin |
| This rolling pin is used to roll out the noodle
dough. It is generally about two to three centimeters
in diameter and about one meter long. For udon,
a thin rolling pin works better than a soda noodle
rolling pin. |
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Noodle cutting board |
| This is a professional-use board that can cut
the noodles to a uniform width. Noodle width can
be adjusted by raising the cleaver angle. |
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Udon slicing cleaver |
| Although these are generally as shown in the photo,
the size and shape may differ depending on user
preference. Many udon slicing cleavers are smaller
and lighter than soda cleavers. |
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Strainer |
| This sirainer, known as a teaml, is used for atraining
boiled udon right from the pot. The stralner is
actually made from strong, thick kite string. |
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