udon

Udon is a type of thick wheat-flour noodle that forms a staple of Japanese cuisine. The noodles are typically pale and have a chewy, springy texture. They can be served hot in a broth or cold with a dipping sauce. Udon dough is made from wheat flour, salt, and water, then rolled, folded, and cut into wide strands before cooking.

Commercially produced udon comes in dried, frozen, and fresh forms. Fresh udon is common in noodle shops and home kitchens. The classic hot preparation uses a dashi-based broth seasoned with soy sauce and mirin or sugar, and the noodles are added just before serving to maintain texture. Cold versions are served as zaru udon with a chilled dipping sauce.

Regional varieties emphasize different textures and thicknesses. Sanuki udon from Kagawa Prefecture is renowned for its firm, smooth bite. Inaniwa udon from Akita Prefecture is thinner and silkier. Other styles may be wider or flatter and are often named by the region or city of origin.

Toppings and accompaniments vary; common options include sliced scallions, tempura, kamaboko fish cake, wakame seaweed, grated ginger, and sesame. Udon can also be served with toppings such as simmered vegetables, tofu, or beef. Some preparations, such as kamaage udon, are served directly from the pot with a hot dipping sauce.

Beyond Japan, udon is widely available in Japanese restaurants and markets worldwide. It is valued for its versatility, mild flavor, and capacity to pair with a range of broths and toppings. Variants such as frozen or dried noodles allow home cooks to prepare udon with relative ease.