Udon refers to noodles made by kneading water and wheat flour, then shaping the dough into noodle form.
Because it’s low in fiber and high in carbs, it’s easy to digest and gentle on the body.
Depending on noodle thickness, there are many names, such as “somen” and “hiyamugi,” but all of these are classified as udon.
In a narrower definition, it refers to dried noodles (noodles in a dried state) formed to a diameter of at least 1.7 millimeters.
Udon is loved for its satisfying chew and smooth, slurpable texture, and you can enjoy it with different broths and toppings to match your taste.
Classics include kake udon, where hot broth is poured over boiled udon in a bowl, and zaru udon, where boiled udon is chilled in cold water and served on a bamboo tray or strainer.
There are also many other styles, such as curry udon and meat udon.
Across Japan, you’ll also find distinctive regional udon specialties.
Udon, an everyday staple in Japan
Zaru udon, perfect for hot summer days
Udon coated in curry for an irresistible bite
