Last update October 24, 2025

Japanese Food - Udon -

Udon
[uh-doh-n]

うどん

Wheat Dougth Noodle

Along with Soba, Udon is one of the most popular noodles in Japan, and is made from brine-kneaded wheat dough. Depending on the mixing ratio of ingredients and the extent of kneading, the degree of Koshi (hardness or elasticity) varies, and Sanuki Udon, a local product of Kagawa Prefecture, features highly elastic noodles. Even though it’s usually served in a soup with condiments, there are also types such as Tsuke Udon (served with a separate dipping sauce) and Yaki Udon (sautéed with various ingredients). Just like Gohan, it can be eaten with any topping and soup, allowing for a dazzling array of menu items. Starting with the most fundamental dish, there’s Kake Udon, which is prepared by just pouring (Kake) a soup without adding significant toppings. Kitsune (fox) Udon uses Abura Age, boiled and seasoned, as the topping; Tempura Udon features a Tempura topping; Nabe Yaki Udon refers to well-boiled Udon accopmpanied by other ingredients, such as Kamaboko, Shiitake, and Tempura, and is served with a poached egg. For curry lovers, there’s Karē Udon (prepared in a curry-mixed soup). Ankake Udon, prepared in a soup mixed with An (starch powder paste), warms you from the inside in winter. Welcome to the Japanese Udon world!

Homemade Kitsune Udon.	Udon with a thick Shōyu soup.	Udon with a Ume Boshi topping.
Homemade Udon with Tororo Kobu and Satsuma Age.	Udon with a shrimp and pumpkin Tempura.	Hiyashi Udon (cold Udon) with an egg, Negi, and Myoga toppings.
Homemade Udon with eggs, Wakame and Negi.	Pre-cooked Udon product for fast cooking.	Goboten Udon is a speciality of Fukuoka featuring long Goboten (long Gobo Tempura).
Udon with Kamaboko and Negi.	Niku Udon (Meat Udon) with beef slices and a poached egg.	Another type of Goboten Udon in Fukuoka.
Yaki Udon (sautéed Udon) with seafood sprinkled with Katsuo Bushi.