「茹で」(yude) is a Japanese cooking technique that involves boiling food in water or broth. This method is commonly used for vegetables, noodles, and seafood, allowing them to cook evenly while retaining their natural flavors and nutrients. The boiling process typically enhances the texture and makes the food more palatable. In Japanese cuisine, dishes like うどん (udon) and そば (soba) often utilize the 茹で technique. After boiling, the food may be served hot or chilled, depending on the dish. This versatile cooking method is essential for preparing many traditional Japanese meals.