Udon うどん
Thick, white, chewy noodles made from wheat flour. They are served hot in broth or cold with a dipping sauce.
About Udon
- What it is: Wheat noodles, thicker than soba. Kake udon is the plain version in hot broth. Other favourites include zaru udon (cold), curry udon and nabeyaki udon, cooked in a small hot pot.
- Sanuki udon: Kagawa, once called Sanuki, eats more udon per person than anywhere in Japan. Its noodles are firm and chewy, and the broth is made with dried sardines (iriko). Kagawa is the birthplace of self-service udon shops, where diners pick their own toppings.
- Kitsune udon: Udon topped with sweet deep-fried tofu (aburaage). It was created in Osaka in the Meiji period, inspired by inarizushi, and is served in a light kombu and bonito broth.
- Where to try it: Udon and soba shops, family restaurants, izakaya and standing counters at busy stations. Low-cost chains often sell a bowl for under 500 yen.
- How to eat it: Lift the noodles with chopsticks and slurp, then drink the broth from the bowl. Leaving some soup is not rude.
Checked against: Udon | japan-guide.com · Sanuki Udon | Japan Tourism Agency multilingual database · Kitsune udon | Tsuji Culinary Institute.
Udon on Shibuya246
Photos and stories from the blog, as they were written at the time.
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