Noodles that appear at banquets

 Noodles can be easily made at home, and can be produced in a relatively simple way at a processing plant.

Noodles are classified by their raw materials (wheat flour, rice flour, buckwheat flour, etc.) and processing methods (dried noodles, boiled noodles, boiled noodles, etc.).

Excluding some rice noodles made from Southeast Asian rice, most noodles are made mainly from wheat flour. Milmyeon, a specialty product of Busan, is literally made from wheat, and Gangwon-do buckwheat noodles are also made mainly from buckwheat. Buckwheat is the standard word, and momil is a word that came from Japan, so let's look it up.

Kalguksu is a dish that was made in the old days by mothers, who rolled it thinly into red slivers, cut it thinly with a kitchen knife, and boiled it in water. It is famous for adding pumpkin or chives.

There are also the three major udon noodles in Japan, but they differ in thickness, and there are wheat flour foods with characteristics such as China's Jajangmyeon (Jajangmyeon) and Dosakmyeon (sak, bak, bak 23sanjibak).

Among the noodles in Korea, kalguksu is said to be diverse. Representative ones include clams, cabbage from Gyeongsang Province, or chives. The origin of the word gomyeong is said to be the kkumi (Gyeongsang Province style) served on top of tteokguk (rice cake soup) eaten on New Year's Day, but it is said that the taste is enhanced only when various side dishes (egg shavings, fermented peppers, old kimchi, etc.) are properly added along with the soy sauce served on top of kalguksu.

Variations of noodles include eojuk from Okcheon-gun Cheongsan-myeon and Yesan-gun Daewol-myeon, and doenjang kalguksu from Gangneung-si, Gangwon-do.

In contrast, factory-made noodles are first mixed with the main ingredient, wheat flour (usually strong wheat flour), 0.9% salt water, and go through a rolling and molding process, and then dried to commercialize them with a moisture content of about 2-3%.

It is said that in traditional noodle manufacturing on the east coast, the taste of the noodles differs depending on the direction and speed of the wind, so they measure the wind speed every morning to ensure a consistent taste.

It is thought that the taste of dried noodles (dried noodles) differs depending on the subtle components of the groundwater used as the mixing water, and the noodles of Yesan Sudeoksa Temple are uniquely this.

In the Food Codex, if you look at the 18 types of noodles, they are divided into fresh noodles, boiled noodles, dried noodles, and boiled noodles, and when sold to consumers, they are also divided into regular noodles and container noodles.

Noodles are thin, have a small cross-section, and are long, so they are a symbol of longevity, and they were often served at birthday parties, and because they were used as banquet noodles, especially at weddings, the saying about when to eat noodles came about. Wealth, honor, and height are said to be thick and short-lived, so it might be better to live thin and long than that.

That is why the Book of Changes tells us to know contentment (sufficiency) and reduce greed, and it can be said that the central theme of the Book of Changes is to be careful when reaching a high position.