Udon

Udon(うどんor饂飩) is a thick noodle made from wheat flour, used inJapanese cuisine. There are a variety of ways it is prepared and served. Its simplest form is in a soup askake udonwith a mild broth calledkakejirumade fromdashi,soy sauce, andmirin. It is usually topped with thinly choppedscallions. Other common toppings includeprawntempura,kakiage(mixed tempura fritter),abura-age(sweet, deep-friedtofupouches),kamaboko(sliced fish cake), andshichimispice added to taste.
Standard broth differs by region. Dark(koikuchi)soy sauce is added in eastern Japan, while light(usukuchi)soy sauce is added in the west.Instant noodlesare often sold in two (or more) versions accordingly.
More unusual variants include stir-friedyaki udonand curry udon made withJapanese curry. It is often used inshabu shabuor Japanese hot pot.
Udon noodles are boiled in a pot of hot water. Depending on the type of udon, the way it is served is different as well. Udon noodles are usually served chilled in the summer and hot in the winter. In the Edo period, the thicker wheat noodle was generally called udon, and served with a hot broth callednurumugi(温麦). The thinner, chilled variety was calledhiyamugi(冷麦).
Cold udon, or udon salad, is usuallymixed with egg omelette slices, shredded chicken and fresh vegetables, such as cucumber and radish. Toppings of udon soup are chosen to reflect the seasons.Most toppings are added without much cooking, although deep-friedtempurais sometimes added. Many of these dishes may also be prepared withsoba.
There are wide variations in both thickness and shape for udon noodles.
In Korea, authentic Japanese udon dishes are served in numerous Japanese restaurants, while the Korean-style udon noodle soups are served inbunsikjip(snack bars) andpojangmacha(street stalls). Both types are calledudong(우동), which is the transliteration of the Japanese wordudon(うどん).In Korea, the wordudongrefers to noodle dishes (typically noodle soup), while the noodles themselves are calledudong-myeon(우동면; "udong noodles") and considered a type ofgarak-guksu(가락국수; "thick noodles").Common ingredients forudongnoodle soup includecrowndaisy greensandeomuk(fish cakes), neither of which are very common in Japanese udon dishes.
There is a dish calledudonginPalau, originated from the former Japanese administration.The broth is soy sauce–based like Japanese udon. However, as there were many immigrants fromOkinawa, it uses less broth likeOkinawa soba.Most notably, the noodle is that ofspaghetti,as it is easier to acquire there.
Languages of the neighboringFederated States of Micronesiaalso have similarloanwordsfrom Japanese udon;Chuukese:wutong,Pohnpeian:udong,Kosraean:utong,andYapese:qudoong.
Cebuano:odongorudongofDavao RegionandVisayasis inspired by the Japanese udon,although they share no resemblance in modern times.Odongare wheat based yellow thick Chinese noodles (pancit),similar to Okinawa soba.A typicalodongbowl is prepared with canned sardine and tomato sauce.Other dishes such as layering with greens are also popular.During the early 1900s, there was a large community of Japanese laborers in Davao,half of themOkinawans.In this period, the Japanese manufacturedodong.
Kagawa prefectureis well known throughout Japan for itssanuki udon(讃岐うどん). It is promoted to other regions of Japan through themed mascots, souvenirs and movies.