Udon kiri facts for kids
Have you ever wondered how those long, delicious Japanese noodles like udon and soba are made so perfectly? It's all thanks to special knives! These knives are called udon kiri and soba kiri. They are designed to cut noodle dough into long, even strips. Another similar knife is the kashi kiri.
These knives are a type of knife used in the Japanese kitchen. They help chefs make fresh noodles from scratch.
What is a Menkiri Bocho?
The udon kiri is also known as a menkiri bocho. This name means "noodle cutting knife." These knives are very important for making traditional Japanese noodles. They help create the right shape and texture for udon and soba.
Different Noodle Knives
There are a few types of these special noodle knives:
- The Udon Kiri: This knife has a blade that is shorter than its handle. It covers less than half of the handle's length.
- The Soba Kiri: This knife has a long blade. It goes all the way down the full length of the handle.
- The Kashi Kiri: The blade of this knife curves to meet the top of the handle.
How Noodles Are Cut
To make soba or udon noodles, the dough is first flattened out. Then, it is folded into layers. The menkiri bocho is then used to cut the folded dough. This creates long, rectangular noodles.
The menkiri bocho has a very straight and long cutting edge. This helps cut the noodles perfectly straight against the cutting board. The knife is usually heavy. This weight helps push through the dough easily. Chefs often use a slight forward motion when cutting. This makes sure the noodles are cut cleanly and evenly.
See also
In Spanish: Menkiri bōchō para niños
