Udon is the heir to ramen's throne
Ramen has long been the stuff of foodie legend and lore. Ramen burgers, ramen hacks, ramen cooked by Jenner sisters...it's been all ramen all the time.
Slow your roll, ramen -- let another noodle take center stage.
Udon is ramen's thicker, chewier cousin. Like ramen, it is a noodle common in Japanese cuisine that is made with wheat flour, but that's where the similarities end.
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Dried udon can be dense, but fresh udon has a lighter, if still noticeable, bite. It is usually an opaque cream color and can be served warm or cool with toppings that range from sliced scallions to whole tempura shrimp. They can be served in soup, in broth or on their own. They are enjoyed chilled or warm and seem destined to become the next foodie obsession.
Social media influencer and food lover Christine Yi (@cy_eats) tells Mashable if udon wants to compete with ramen, it has to raise its own standards. She says while ramen is affordable and relatable, there is also such a high demand that high quality, even "elegant" ramen, abounds.
"Elegant" is one way to describe the caviar-laden noodles at Japanese chain TsuruTonTan Udon Noodle Brasserie. The Union Square branch (the first one stateside) specializes in homemade udon topped with everything from the aforementioned caviar (cod caviar, known as mentaiko) to uni and truffles. There is even chilled udon (known as zaru for the bamboo tray on which it is presented) served with dipping sauce and tempura vegetables and shrimp alongside.
Joji Uematsu, Dining Innovation USA's (the restaurant’s American management company) vice president, tells the New York Times, "Udon are traditionally Japanese and more like pasta, to serve with almost anything.”
The public's udon curiosity has reached a fevered pitch, considering the restaurant has commanded wait times of up to two hours on its Aug. 29 opening.
The long wait times have, predictably, received backlash.
However, many who arrive early or stand the wait are giving rave reviews for the gourmet udon.
The udon fever is spreading across the country, with Ikigai Udon headed for Plano, Texas, towards the end of 2016 (patrons can watch the udon being made in front of them), handmade udon shop Tsurumaru is expanding to include a food court outlet in Southern California and there are over half a million posts hashtagged #udon on Instagram.
One of the top posts, with more than a thousand likes was taken at Tsurutontan's NYC outpost by acclaimed chef and ramen aficionado Ivan Orkin, otherwise known as @ramenjunkie.
When the ramen lovers start branching out, it's time to recognize that udon may be ready to take the spotlight.
Sarah Spigelman Richter is a contributor to Mashable's Food channel. Sarah covers everything edible, from the food industry to D.I.Y. recipes. She was previously the community manager for Tastemade NYC and her writing has been seen on The Today Show's food blog, Refinery 29, the Food Network, and Gothamist. She has also developed recipes for Tabasco and other nationally recognized brands and has blogged for 5 years at "Fritos and Foie Gras." Sarah is obsessed with "Orphan Black" and chili-cheese Fritos and is still depressed that Loehmann's closed.
