The Next Noodle Craze: Udon - new york times chinese restaurant review hot dish

Trend alert!
If you still think ramen is the only hip in town, udon knows what you missed.
Toothpick wheat-
The history of flour noodles from Japan can be traced back to 900 to 1,200 years (
Depends on who you ask)
It is said to be introduced by Buddhist monks.
Mashable now names udon as "your latest midnight craving" and "heir to the ramen throne ".
"More proof of the funky rough noodles: New York noodle nuts have been lined up for hours and have the opportunity to taste the smooth at the new Union Square at TsuruTonTan, Japan's udon noodle chain
This is the first international venue for the restaurant, which opened late last month. (
Of course, they posted long, thick, noodle-like line photos on social media, which caused extra buzz. )
Some diners were even rejected, prompting diners in New York (
Their staff was one of those who left the Rice line, Mecca, by empty hands, uh ,-bellied)
It is called "the hottest noodle shop in Union Square ".
So what makes udon noodles
A mixture of flour and salt water, knead into dough, pull into strips, cut into thin strips
Different from soba and ramen?
"Udon noodles are traditionally Japanese, more like pasta and can be eaten with almost anything," Joji Uematsu, who brought TsuruTonTan to the United StatesS.
, Recently told the New York Times.
"Ramen is more Chinese.
"The Hot Spot in Union Square is not your ordinary udon noodles: its udon noodles dishes are handmade with fancy ingredients such as caviar and locally grown vegetables, and are cleverly plated
But the udon boom is likely to spread, spin and hold us all as udon enters Texas and Southern California this year.
How long do you think it will take before someone does udon noodles
Burger bread noodles?