Chowhound's Los Angeles Area Message Board
Subject:     Tempura Udon
Name:        Hiko Ikeda
Posted:      September 23, 2001 at 15:02:59
 
In Reply To: Re(1): Mishima - A Japanese Noodle Restaurant
             Posted by debra on September 13, 2001 at 20:31:40

Message:
"I don't really understand they put tempura in soup, I usually pretend that it's some soft, yummy,
relative of tempura, and just enjoy."
 

Debra, having eating tempura udon since I was a baby(?), I have never encountered such a questin. That is Japan's custom.
 
In that nation's history, fried food was not common till Europeans showed up several hundred years ago.
 
Although Americans eat may fried meat without sauce, Japanese do not fried vegetables or fish alone--except going to U.S. fast food stores.
 
Another thing is that your udon's noodles and broth become "enriched" if tempra is added into soup.
 
One more thing; while tempura udon is far more expensive than other types of udon in Japan, almost every type of udon has simlar prices in a store in the U.S.
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