Chilled Udon with Heirloom Tomatoes
Japanese chilled udon noodles, also known as "hiyashi udon," have a relatively short history compared to other traditional Japanese noodles. While udon noodles themselves have been consumed in Japan for centuries, the specific preparation of chilled udon is believed to have emerged in the mid-20th century.
Udon noodles are thick wheat noodles with a chewy texture, commonly served in a hot broth with various toppings. The chilled udon variation was developed as a refreshing dish for the summer months.
We all know how NYC can have brutal summer days so we made our Udon with marinated Grape Tomatoes in Akasu Vinegar and ginger, shoyu, olive oil and fresh Heirloom Tomatoes.
Heirloom tomatoes are a type of tomato that is treasured for its unique flavors, colors, and historical significance. Unlike hybrid tomatoes, which are bred for specific traits, heirloom tomatoes are open-pollinated varieties that have been passed down through generations of gardeners and farmers.
The term "heirloom" refers to seeds that have been carefully saved and preserved, often for at least 50 years. These seeds are typically saved from the best-performing plants in terms of taste, appearance, and other desirable characteristics. Heirloom tomatoes are known for their diverse shapes, sizes, and colors, ranging from vibrant reds, yellows, and oranges to deep purples, greens, and even striped or speckled patterns. Not to mention the unique rich and complex taste, often described as more robust, sweet, and tangy.
What are you waiting on to try this delicious summer treat?
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