{"id":796,"date":"2008-04-20T22:52:45","date_gmt":"2008-04-20T13:52:45","guid":{"rendered":"https:\/\/regex.info\/blog\/2008-04-20\/796"},"modified":"2008-04-20T22:52:45","modified_gmt":"2008-04-20T13:52:45","slug":"toushoumen-a-different-style-of-noodle","status":"publish","type":"post","link":"https:\/\/regex.info\/blog\/2008-04-20\/796","title":{"rendered":"Toushoumen: a Different Style of Noodle"},"content":{"rendered":"\n\n

In Making Udon Noodles\nfrom Scratch<\/a>, I showed<\/span> how dough was flattened out like a pizza<\/span> crust,\nfolded over, and carefully cut into long strips to be boiled into udon noodles<\/a>. While in Tokyo earlier this\nyear<\/a>, we came across a different<\/span>\nmethod of preparing the noodles at a shop<\/span> named for the this style of noodle preparation:\nTosho-men<\/i> (\u5200\u524a\u9eba).<\/span><\/p>\n\n

This style, from the Shanxi<\/a> region of China,\nliterally means “knife-cut noodles”.<\/p>\n\n

As with the Japanese preparation style, the chef starts with a hunk<\/span> of dough...<\/p>\n\n

<\/a>\nNikon D200 + Nikkor 17-55mm f\/2.8 @ 55 mm — 1<\/sup>\/<\/big>50 sec, f<\/span>\/4.5, ISO 800 —\nmap & image data<\/a> — nearby photos<\/a><\/span><\/span>\nIt's Time to Make the Noodles<\/span>\n<\/div>\n\n

He then stands some distance from a big<\/span> pot of boiling water, and starts\nhacking away at whirlwind speed, sending long strips of dough flying\nthrough the air toward (and usually into) the pot.<\/p>\n\n

<\/a>\nNikon D200 + Nikkor 17-55mm f\/2.8 @ 31 mm — 1<\/sup>\/<\/big>60 sec, f<\/span>\/4, ISO 800 —\nmap & image data<\/a> — nearby photos<\/a><\/span><\/span>\nFlying Noodles of Fury<\/span>\n<\/div>\n\n

It's hoped that a finger or two don't also make the trip.<\/p>\n\n

<\/a>\nNikon D200 + Nikkor 17-55mm f\/2.8 @ 55 mm — 1<\/sup>\/<\/big>125 sec, f<\/span>\/4, ISO 800 —\nmap & image data<\/a> — nearby photos<\/a><\/span><\/span>\nMultiple Noodles In Transit<\/span>\n<\/div>\n\n

This method seems easier to me than the normal Japanese method, at least\nuntil the blob of dough gets small enough to reveal the chef's fingers.\nHowever, the results are less uniform (and less long), which is perhaps why\nthe Japanese favor their method.<\/p>\n\n","protected":false},"excerpt":{"rendered":"

In Making Udon Noodles from Scratch, I showed how dough was flattened out like a pizza crust, folded over, and carefully cut into long strips to be boiled into udon noodles. While in Tokyo earlier this year, we came across a different method of preparing the noodles at a shop named for the this style of noodle preparation: Tosho-men (\u5200\u524a\u9eba).<\/p>

This style, from the Shanxi region of China, literally means \"knife-cut noodles\".<\/p>

As with the Japanese preparation style, the chef starts with a hunk of dough...<\/p>

He then stands some distance from a big pot of boiling water, and starts [...]","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/posts\/796"}],"collection":[{"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/comments?post=796"}],"version-history":[{"count":0,"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/posts\/796\/revisions"}],"wp:attachment":[{"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/media?parent=796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/categories?post=796"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/tags?post=796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}