Udon is the name of noodles eaten in Japan and of dishes made with udon noodles.
Udon noodles are made mainly from flour, salt, and water, and are usually boiled in hot water and served with a warm Dashi (Japanese soup stock).
Udon is eaten throughout Japan and is one of the national foods, with each region having different flavors and udon specialties.
In particular, Kagawa Prefecture, which belongs to the Shikoku region, has the largest consumption of udon in Japan and is commonly called “Udon Prefecture”.
Types of Udon
Zaru Udon
Udon is also characterized by the variety of toppings that can be chosen. Typical examples include tempura, deep-fried tofu, seasoned beef, onsen tamago (soft boiled egg), green onions, and wakame seaweed. Another popular way to eat udon is to add curry to udon, which is called Curry Udon.
Udon noodles are usually served with warm soup, but there are many variations, including “Zaru Udon”, udon noodles served cold with cold soup, and “Yaki Udon,” udon noodles stir-fried with meat and vegetables.
“Houtou”, a specialty of Yamanashi Prefecture, and “Kishimen”, a specialty of Aichi Prefecture, both of which use noodles that are thicker and shorter than regular udon noodles, are also classified as a type of udon.