Udon
(Cooking Workshop)

Updated

Thick Japanese Wheat Flour Noodles

Thick Japanese Wheat Flour Noodles

Udon are thick Japanese noodles made from wheat flour. The thickness of the udon noodle varies by the type of udon, but udon in general are the thickest types of noodles served in Japan. Most udon dishes are served with either a dipping sauce or in a soup, depending on if it's hot or cold. Some udon dishes not served with a soup or dipping sauce includes yaki-udon (stir fried udon). Depending on the specific region of Japan, various local udon dishes are popular.

For example, one popular variety of Udon is Hoto from the Yamanashi prefecture. While Hoto uses udon noodles, the noodles are flattend out and served with a miso-based soup. Other varieties of Udon include gosetsu udon from Hokkaido that uses potato starch for noodles or the stiffer sanuki udon noodles from the Kagawa prefecture. Enjoy a delicious bowl of udon during your next vacation with Japan Deluxe Tour's fully-guided Southern Japan Tours or Grand Tour packages!

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