Black rice udon - Bijin Udon Kuromai - Short date

This black rice, known as ancient rice, has more than 2000 years of history.
He has always had the reputation of bringing good luck for professional success.
The black pigment that characterizes it is anthocyanin polyphenol (also present in blueberries).
Plant pigments have an antioxidant function which suppresses active oxygen, which damages cells and causes aging.
It also supports hyaluronic acid, which is essential for the retention of moisture in the skin.
These udon have a chewy texture.

Our recommendation : prepare a large saucepan with plenty of hot water (1 liter for 100 grams of udon). When the water comes to a boil, add the noodles.
Boil the udon, keeping it floating in the pot and stirring occasionally with chopsticks.
If the pot is about to overflow, add water once or twice during the boiling process.
After boiling 7-8 minutes, turn off the heat, then let stand for about 5-8 minutes, covering the pot.
The noodles will be soft and delicious.
If you boil the noodles a little harder, the noodles will steam well and be delicious.
Transfer the udon to a colander and pour in plenty of cold water to remove any moisture.
This will make the noodles soft and shiny.
For hot noodles, pass them again in boiling water to bring them back to temperature then put them in a bowl or a deep plate then pour over a tsuyu or a dashi broth with dried bonito.
For cold noodles, soak in ice water for 30 seconds to firm the noodles.
For garnishes, you can use green onion, chives, ginger, seaweed... as you wish.