Last update September 12, 2025

Japanese Food - Udon -

Udon

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.	Udonwith 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 porched egg, Neghi, and Myogo toppings.
Homemade Udon with eggs, Wakame and Neghi.	Pre-cooked Udon product for fast cooking.	Goboten Udon is a speciality of Fukuoka featuring long Goboten (long Gobo Tempura).
Udon with Kamaboko and Neghi.	Niku Udon (Meat Udon) with beef slices and an porched egg.	Another type of Goboten Udon in Fukuoka.