nntsuzu/KFTT huggingface dataset:
English: When a local TV program in Toyama Prefecture studied the color of soup broth sold at highway service areas and parking lots within Toyama Prefecture in the past, it became clear that the color became thinner as the detected areas headed west.
Japanese: かつて富山県のローカル番組で富山県内の高速道路のサービスエリア・パーキングエリアで販売されているうどんつゆの色を調べたところ、ものの見事に東から西に行くにつれ薄くなっていった。
English: In addition, reports made by a TV program 'Onozawa Yuko no iki-iki wide' broadcast on Niigata Television Network 21, Inc. also suggested that the boundary is in Toyama Prefecture.
Japanese: また、新潟テレビ21「小野沢裕子のいきいきワイド」取材に基づく事等から、富山県内が分岐点と考えられる。
English: Meanwhile, some regions and some shops knead the dough by stepping on it with their feet.
Japanese: 但し、地域や店によっては生地を練る段階において、この作業を人間の足裏で踏みつけて行う場合もある。
English: Tenobe is a technique for making Udon noodles like Somen, in which dough, cylindrically shaped, is hung on two chopsticks at the both ends, and then stretched and bundled repeatedly.
Japanese: 素麺と同様に、棒状にした生地を2本の箸にかけ、手で引き伸ばしては束ねる作業を繰り返す。
English: Now, these procedures, excluding some procedures requiring working by hand, have been turned over to labor-saving machines (the principle is the same).
Japanese: 現在は一部手作業以外は機械化によって省力化されている（原理は同じ）。
English: If hand-stretched dough is dried by hanging on bamboo, the curved parts made by the impression of the bamboo remain as a by-product.
Japanese: 手延べした後で、竹などに掛けて干すものは、製品にする際に竹に掛けた時の曲線部分が副産物として残る。
English: Tama-Udon is made as follows: Fresh Udon noodles are boiled in hot water, soon after they are shaped to prevent further maturing, and then divided into smaller bunches adequate for one meal.
Japanese: 生うどんを製麺後、熱湯で茹でる事により麺の熟成を止め、1食分ずつに分けたもの。
English: As the Udon noodles are shaped round, they are called 'tama,' literally meaning 'ball' (the term 'tama' is also used as a unit for measuring Udon noodles like 'hito-tama, futa-tama' [Udon noodles for one eater, Udon noodles for two eaters, in that order]).
Japanese: 丸くまとめるので「玉」と言われている（この「玉」という言葉はうどんの量の目安となる単位にも「1玉、2玉」などという表現で使われる）。
English: Bagged Tama-Udon is sold by the trade name of 'Yude-Udon' (boiled Udon noodles) even in supermarkets, convenience stores, and so on.
Japanese: 袋詰めにしたものが「ゆでうどん」としてスーパーやコンビニなどでも売られている。
English: Meanwhile, stand-up-eating Udon noodle shops, expected to operate as fast-food places, mostly use Yude-Udon to shorten the time required to prepare the bowls, as much as possible.
Japanese: また、ファストフードとして機能する必要のある立ち食いうどんでは、注文から提供までの時間を極力短くするために、ほとんどがこれを使用している。
English: Some instant Udon noodles sold in cups or bags are made by boiling noodles mixed with vinegar or ethyl alcohol (both of which act as preservatives), and then vacuum-packed.
Japanese: カップ入りや袋入りのインスタントうどんには、茹でた後に、酢やエチルアルコールを保存料としてまぶし、真空包装にしたものもある。
English: While fresh Udon noodles have excellent eating quality, they are unsuitable for long preservation because they maturing advances with time.
Japanese: 食味に優れるが、麺の熟成度が時間と共に変化するため長期保存には向かない。
English: With the aim of curbing maturing and oxidization as much as possible, some fresh Udon noodles are packed with a deoxidizer.
Japanese: 少しでも熟成や酸化を抑えるべく、脱酸素剤といっしょに包装している場合もある。
English: Boiling time is strictly regulated to twelve minutes or more in Sanuki Udon, which creates excellent eating quality keeping its elasticity.
Japanese: 讃岐うどんを名乗る場合は、ゆで時間を12分以上かけるように調整されており、コシが強く食味に優れる。
English: There are two types of frozen Udon noodles, one is made by rapidly freezing fresh Udon noodles soon after they are boiled, and the other is made by rapidly freezing the fresh Udon noodles without boiling.
Japanese: 生うどんを熱湯で茹でた直後、急速冷凍したもの、及び、生うどんを茹でずに急速冷凍したもの。
English: Generally, once the noodles are frozen, they lose their eating quality, because the molecular structure in the noodles breaks down from water that expands when below freezing.
Japanese: 一般的に麺類を凍らせると、凍結時に水分が膨張して分子構造が分断された状態となり食味に劣る。
English: Therefore, to maintain elasticity after restoration, starch like tapioca is used as a thickener in frozen Udon noodles, which provides a higher calorie count than with other kinds of Udon noodles.
Japanese: そこで茹で戻してからの弾力を得るため、冷凍うどんでは主にタピオカなどのデンプンがツナギとして使われ、通常のうどんよりも高カロリーな傾向がある。
English: Aiming at immediate restoration in hot water, instant Udon noodles contained in a cup or a bag are made by introducing several techniques such as deep-frying in oil, freeze-drying or heated-air drying after boiling.
Japanese: カップ入りや袋入りのインスタントうどんは、油で揚げたり、フリーズドライや茹でてから熱風乾燥した製品など、熱湯ですぐに戻る工夫が施されている。
English: Without being tightened in cold water, the boiled noodles are served as they are with soy sauce or relatively thick soup broth, and with seasonings added like chopped leeks, a raw egg, etc.
Japanese: 茹であげた麺を水で締めずそのままの状態で、醤油や濃い目のつゆ、薬味のねぎ、生卵などを和えて食べる。
English: In Bukkake-Udon, simple seasonings, such as grated daikon radish and dried bonito are preferably chosen to enjoy the taste of the noodles, like in Zaru-Udon (cold noodles with dipping broth).
Japanese: 薬味は大根おろしや鰹節などシンプルなものが多く、ざるうどんと同じく麺そのものの味を楽しむ食べ方である。
English: In the wide sense, "Hiyashi-Udon" is a general term for 'Udon chilled to eat,' while in the narrow sense, it is used as a term with the following meanings according to regions and shops.
Japanese: 広義では「冷やして食べるうどん」の総称として用いられ、狭義では地域・店舗よって以下の意味として扱われる。
English: Hiyashi-Udon refers to the Udon noodles put into a bowl with ice water (or cold water) for maintaining the coldness as long as possible.
Japanese: 器に氷水（もしくは冷水）を入れ、その中に麺を入れて冷たさを長く持続できるように調理したうどん。
English: The noodles are eaten like Zaru-Udon with relatively thick soup broth, seasonings, etc.
Japanese: これを濃い目のつゆ・薬味等を用いてざるうどんとほぼ同じ感覚で食べる。
English: Hiyashi-Udon is served in a bowl or a dish with various toppings after pouring in chilled soup broth.
Japanese: 丼や皿に盛った冷たいうどんに各種の種物を載せ、冷やしたつゆをかけて供する。
English: Hiyashi Tanuki' (cold noodles with bits of tempura batter) and 'Hiyashi Kitsune' (cold noodles with fried tofu) typify Hiyashi-Udon.
Japanese: 代表的なものとして「冷やしたぬき」「冷やしきつね」などが挙げられる。
English: Some regions and shops refer to this type of dish, Hiyashi-Udon with chilled soup broth, as 'Hiyahiya.'
Japanese: この冷やしかけうどん関連メニューを「ひやひや」と称する地域や店舗もある。
English: Like Zaru-Soba (soba topped with sliced nori seaweed served on a sieve-like bamboo tray), Udon noodles are washed to remove the sliminess after boiled, chilled in cold water and then served on a sieve-like bamboo tray.
Japanese: ざる蕎麦と同じように茹であげた麺のヌメリを取り、冷水で冷やし、ざるなどに盛って食べる。
English: As for seasonings, grated ginger, toasted sesame seeds, chopped Japanese ginger, etc. are preferred as well as chopped leeks.
Japanese: 薬味は刻みネギのほか、おろしショウガ、いりごま、刻みミョウガなどがある。
English: In Bukkake-Udon, simple seasonings, such as grated daikon radish and dried bonitos are preferably chosen to enjoy the taste of noodles, like in Zaru-Udon.
Japanese: 薬味は大根おろしや鰹節などシンプルなものが多く、ざるうどんと同じく麺そのものの味を楽しむ食べ方である。
English: Generally, Salad-Udon is cooked as follows: soup broth is first poured over the chilled noodles, and then several kinds of vegetables such as cucumbers, lettuce, and tomatoes are added, and finally, mayonnaise or salad dressing with a taste of sesame or other seasoning is added.
Japanese: 冷やしたうどんにつゆをかけ、キュウリ・レタス・トマトなどの野菜を上に載せ、マヨネーズやゴマ味などのサラダドレッシングをかけることが多い。
English: Age-Udon is made from fresh Udon noodles cut in the length of several centimeters, which are deep-fried like French fries, and then seasoned with salt or sugar, etc.
Japanese: 生うどんを数センチの長さに切って、フライドポテトの様に揚げ、塩または砂糖などで味付けしたもの。
English: Kake Udon and Su Udon are basically Udon noodles in hot soup broth with a few toppings, along with chopped leeks.
Japanese: 麺につゆをかけ、刻みネギ以外にはほとんどなにも入れない、基本となるうどん。
English: Such Udon noodles are mostly called 'Kake Udon' in eastern Japan (and Kagawa Prefecture), while they are called 'Su Udon' in western Japan (except Kagawa Prefecture).
Japanese: 東日本（と香川県）では「かけうどん」、西日本（香川県を除く）では「素うどん」と呼ばれることが多い。
English: However, in the wide sense, 'Kake Udon' generally means Udon noodles in hot soup broth, including Udon noodles with various toppings as follows.
Japanese: ただし広義には、「かけうどん」は温かいつゆをかけるうどんの総称で、以下のように様々な具を載せたものも含む。
English: When the term 'Kake Udon' was specifically used to distinguish it from other Udon noodles, it indicated Udon noodles in hot soup broth without toppings (the same Udon noodles as 'Su Udon' in the Kansai region).
Japanese: 特に他と区別して「かけうどん」と呼んだ場合のみ、つゆだけをかけたもの（関西で言う「素うどん」と同じもの）を指す。
English: Gomoku Udon' includes various toppings such as Naruto (a kind of Kamaboko, steamed fish paste), spinach, chicken.
Japanese: 具は、なると、ほうれん草、鶏肉など様々で､「五目うどん」と呼ばれる。
English: Especially, Udon noodles with many kinds of toppings (more than eight different toppings) are often called 'Okame Udon' (derived from 'Okame hachimoku,' a Japanese proverb meaning bystander can judge the situation easier than the person concerned) in Tokyo and some areas of the western Japan.
Japanese: 特に具の種類の多いもの（八種類以上）については、東京や西日本の一部地域で「おかめうどん」（おかめ八目に由来）と呼ばれることもある。
English: The term "Tsukimi" (literally meaning, enjoying the beautiful moon) comes from the appearance of a poached egg, namely the white of the egg is likened to a cloud, while the yellow yoke to the moon.
Japanese: 鶏卵の卵白（白身）を雲、卵黄（黄身）を月に見立てたことから月見と呼ぶ。
English: Besides such orthodox Toji Udon, 'Konoha Udon,' Udon noodles topped with a soft-boiled egg, covered with mitsuba (an umbelliferous plant resembling stone parsley), slices of boiled fish paste and Shitake Mushrooms, and 'Ume Toji Udon,' Udon noodles topped with a soft-boiled egg and an Umeboshi (pickled plum) are also included in Toji-Udon.
Japanese: このような基本的なものだけでなく、卵でとじた上に三つ葉を上に載せ蒲鉾や椎茸を入れた「木の葉うどん」や、卵でとじた上に梅干を添えた「梅とじうどん」などもある。
English: In instant Udon noodles or Udon noodles served in cheap stand-up-eating shops, simple Tempura-like food is often used to save costs and for other reasons, which is merely molded and hardened Tenkasu (crunchy bits of deep-fried dough produced as a byproduct of cooking tempura) gathered from the surface of the oil.
Japanese: インスタントうどん、あるいは安価な立ち食いでは、コストなどの関係から、揚げ玉を寄せ集めて成形し、固めただけのものを用いることが多い。
English: Meanwhile, in Kyoto, Tanuki Udon refers to Udon noodles topped with deep-fried bean curd cut into strips, thick starchy sauce and grated ginger.
Japanese: 京都では細切りの油揚げを載せて、くずあんを掛け、おろし生姜を添えたうどんを指す。
English: As for the reason, Udon noodles topped with Tenkasu is sometimes called by another name "Haikara Udon" in Osaka.
Japanese: 天かすを散らしたうどんは大阪でははいからうどんと呼ばれることもある。
English: In addition, many shops in Osaka (the north part of Kyushu region is also similar) always set containers filled with chopped leeks and Tenkasu on each table, allowing customers to use them as much as they like.
Japanese: ネギや天かすが入った器が席に常備され、客が自由に入れることのできる店舗が多い（北部九州地方も同様）。
English: Therefore, in general, they find less need for a special name for Udon noodles and Soba topped with Tenkasu.
Japanese: このため、天かす入りのうどん・そばには特に名称がないのが普通である。
English: In Osaka and Kagawa, the term 'Tanuki' is used only for 'Tanuki Soba' (Soba noodles topped with deep-fried bean curd).
Japanese: 大阪や香川では「たぬき」の語は「たぬきそば」（油揚げを載せたそば）のみに使用する。
English: Curry Udon is Udon noodles in soup cooked by one of two methods, one is curry-flavored soup made by adding curry powder to the soup broth, and the other is by diluting Japanese style curry with soup broth.
Japanese: だし汁にカレー粉を加えてカレー風味にしたものか、だし汁で延ばした和風カレーをつゆとして用いたうどんである。
English: However, now some shops list both 'Curry namban Udon' and 'Curry namban Soba' on the same menu.
Japanese: ただし最近では「カレー南蛮うどん」「カレー南蛮そば」の両方をメニューに加える店もある。
English: Furthermore, some shops have referred to 'Curry namban Udon,' namely Curry Udon, as 'Curry namban.'
Japanese: 前者つまりカレーうどんと同じものを「カレー南蛮」と称する例も出てきた。
English: The term 'Namban' means red peppers in Japanese, but Curry namban came from 'namba,' which indicates a long green onion (similar to 'Kamo namban' or noodles with slices of duck in the broth, and 'Kashiwa namban' or noodles with pieces of chicken in broth).
Japanese: カレー南蛮の「南蛮」は唐辛子のことではなく「なんば」が転じたもので、ネギ（長ネギ）のことを指す（「鴨南蛮」「かしわ南蛮」に同じ）。
English: Even now, some shops still use the term 'namba,' such as 'Kamo namba' instead of 'Kamo namban' and 'Curry namba' instead of 'Curry namban.'
Japanese: 現在でも「鴨なんば」「カレーなんば」など、「なんば」の名称を用いている店もある。
English: In the Kinki region, soup is made by adding curry powder to flavorful Kansai-styled soup broth seasoned with light-colored soy sauce.
Japanese: 近畿では、関西風のだしを利かせた薄口醤油を基本としたつゆにカレー粉を入れる。
English: Curry Udon is sometimes cooked by simply pouring curry sauce cooked for "curry and rice" over Udon noodles.
Japanese: 単純にカレーライス用の汁（カレーソース）をうどんにかけただけという場合もある。
English: Such Curry Udon is often served at inexpensive eating places, refectories for students, folksy Udon noodles shops, etc., where curry sauce of "curry and rice" is converted to a soup for Curry Udon.
Japanese: 大衆食堂や学生食堂・市井のうどん屋などで、カレーライスとカレーうどんの汁を共用している場合にしばしば見られる例である。
English: Moreover, Curry Udon is also prepared by pouring curry sauce diluted with soup broth, or by merely pouring curry sauce over the noodles soaked in a half a bowl amount of soup broth.
Japanese: また、カレーソースをだし汁で延ばしてかけたり、うどんのだし汁を半分程度はり、その上にカレーソースをそのままかけるという形もある。
English: Meanwhile, Curry Udon was first prepared during the Meiji period, but it was seemingly regarded as a bizarre food at first.
Japanese: なお、カレーうどんは明治時代に作られたものだが、当初はゲテモノとして扱われていたという。
English: At present, Curry Udon has become such a popular item on the menu that the majority of Udon noodles shops serve it.
Japanese: 現在では大半のうどん店で扱っているほど、一般的なうどんの一種となっている。
English: When eating Curry Udon, one often unintentionally stains their clothes with splashes of curry soup by letting noodles slip off chopsticks or letting curry soup splash from a bowl (some people detest stains so much that they refrain from eating Curry Udon).
Japanese: カレーうどんを食べる際、箸から麺を取り落としやすく、あるいはどんぶりからカレー汁を跳ねさせるなどの原因で、衣服を汚してしまうことがしばしばある（これを嫌ってカレーうどんを食べない者もある）。
English: Therefore, some shops provide paper aprons exclusively for customers ordering Curry Udon.
Japanese: このため、カレーうどんの客には特に紙製のエプロンを用意する店も時折見られる。
English: Shops with Yaki-Udon on the menu sometimes cook "Dry Curry Udon" by adding curry powder as a seasoning to stir-fried noodles.
Japanese: 焼きうどんを供する店で、味付けにカレーパウダーを使ったドライカレーうどんを供する場合もある。
English: Biei-cho, Kamikawa Sub-prefectural Office, Hokkaido Government utilizes its original Curry Udon for promoting tourism by terming it 'Biei Curry Udon.'
Japanese: 北海道上川支庁美瑛町では、「美瑛カレーうどん」と称して独自のカレーうどんを観光振興に用いている。
English: Like Zaru Udon, chilled noodles are eaten by dipping them into curry sauce instead of soup broth.
Japanese: ざるうどんのように、冷やした麺をめんつゆ代わりのカレーにつけて食べる。
English: Roasted rice cake is conventionally included, but deep-fried rice cake is also included now-a-days.
Japanese: 通常は焼き餅が乗せられることが多いが、近年は揚げ餅が乗せられることもある。
English: Shippoku Udon served in Kyoto is topped with Shitake Mushrooms simmered in soy sauce, slices of steamed fish paste, Yuba (bean curd skin), Ita-fu (gluten cakes baked into sheets), Mitsuba and so on.
Japanese: 京都の卓袱うどんは、しいたけの煮付け、かまぼこ、ゆば、板麩、三葉などを載せたものである。
English: Shippoku Udon is a traditional dish in Sanuki, Kyoto and so on, but toppings and soup stock vary from region to region.
Japanese: 讃岐・京都などに伝えられており、地域によって具・出汁など内容が異なる。
English: "Suppoko Udon" in Yamagata City is presumed to be the same dish as Shippoku Udon, because 'Shippoku' is pronounced as 'Suppoko' in the local accent.
Japanese: 山形市にも「しっぽく」が訛ったと推定される「すっぽこうどん」がある。
English: In Kyoto, Udon noodles topped with deep-fried bean curd cut into strips, thick starchy sauce and grated ginger is called 'Tanuki-Udon.'
Japanese: 京都では細切りの油揚げを載せて、くずあんを掛け、おろし生姜を添えたうどんを「たぬきうどん」と呼ぶ。
English: Meanwhile, a theory suggests that the Chinese character '苧環' (fan columbine) is the origin of 'Odamaki' because the appearance of Udon noodles rolled into a ball looks like hemp yarn rolled into a hollow ball.
Japanese: 一方で、うどん玉が麻糸を空洞の玉のように巻いた様に似ていることから「苧環」と名付けられたという説もある。
English: Nabeyaki Udon refers to Udon noodles simmered in an earthenware pot in principle, while those sold in supermarkets, etc. come in aluminum-made pots (plate).
Japanese: 基本的に土鍋で煮込んだうどんの事を言うが、スーパーマーケットなどで売られているものはアルミ製の鍋（皿）である。
English: When customers ask Soba shops or Udon noodles shops to deliver Nabeyaki Udon, they may be asked whether they prefer simmered Udon noodles or regular Udon noodles.
Japanese: 蕎麦屋、うどん屋に出前を頼むと、煮込んでから届けるか、煮込まずに届けるかを尋ねられることがある。
English: Ingredients used to cook Gyunabe Udon are similar to those in Sukiyaki, such as beef, onion, yakidofu (grilled bean curd), and sometimes garland chrysanthemum.
Japanese: 具はすき焼きと同じく牛肉、白葱、焼き豆腐、また春菊を入れる場合もある。
English: Each region has their own Udon noodles regarded as a special dish cherished because of the suitable soil and climate for growing wheat by local industries such as brewing industries of soy sauce and fisheries, as well as by merchants and others involved in distribution.
Japanese: 各地で食べられているうどんには小麦の生産される土壌、気候、醤油などの醸造業や漁業などの地場産業、流通を担う商人などの存在により、その地域独特の郷土料理となっているものがある。
English: In addition, Udon noodles eaten as a specialty of the region in village revitalization campaigns are also good examples.
Japanese: また、村おこしとの一環として地域の名物としているものなど、様々な種類がある。
English: According to 'Inaniwa Kokin Jiseki-shi' (record of Inaniwa-cho) that has a description of Inaniwa Udon, Ichibe SATO living in the Kozawa hamlet, Inaniwa village, Akita Domain (now Aza Kozawa, Inaniwa-cho, Yuzawa City, Akita Prefecture) invented Inaniwa Udon prior to 1661.
Japanese: 稲庭うどんについて記述のある「稲庭古今事蹟誌」によると、寛文年間以前に秋田藩稲庭村小沢集落（現秋田県湯沢市稲庭町字小沢）の佐藤市兵衛によって始まると伝えられている。
English: There are various theories about how the manufacturing method came to the region, such as a theory suggesting that it was introduced from Fukuoka via Japan Sea Trade.
Japanese: また、その製法技術は、日本海交易により福岡からもたらされたとする説。
English: Topped with chopped leeks and an egg yolk, Amattare Udon is mixed with a sweet dipping broth.
Japanese: 麺に細かく刻んだネギを散らし、上に卵黄をのせ、甘みのあるタレを使ってかき混ぜて食べる。
English: Hippari Udon is served with a dipping broth containing fermented soybeans, canned mackerel, etc.
Japanese: 茹で上がったうどんに納豆やサバ缶などを混ぜて作ったたれを使って食べる。
English: Okkirikomi is a bowl of simmering Udon noodles with vegetables, a specialty of Gunma Prefecture, north of Saitama Prefecture and the Chichibu area, where they are enjoying a powdered food culture materialized by the two-crop system.
Japanese: 二毛作による粉食文化のある群馬県・埼玉県北部・秩父地方の野菜煮込みうどん。
English: Tatebayashi City, Gunma Prefecture is now a wheat-producing area and the birthplace of the 'Head Office of Nisshin Seifun Group Inc. (original),' the predecessor of the 'Head Office of Nisshin Seifun Group Inc.'
Japanese: 群馬県館林市地方は小麦の産地であり、日清製粉グループ本社の前身であった「日清製粉グループ本社沿革」発祥の地であった。
English: Furthermore, the region has historically enjoyed the eating culture of Udon noodles (its on record that Udon noodles had been presented to the Shogun family as a specialty of Tatebayashi Domain since the middle of the Edo period).
Japanese: 歴史的にうどん食文化があった（江戸時代中頃より館林藩の名物として将軍家に献上されたとの記録がある）。
English: Based on this background, Udon noodles have been utilized as a regional resource for revitalizing the region since 1994.
Japanese: 等の理由から、1994年（平成6年）より地域おこしの地域資源としてうどんが活用されている。
English: Mizusawa Udon is characterized by its elasticity resulting from a maturing period lasting about fourteen days, between the periods of kneading and stretching the dough.
Japanese: 生地を捏ねてから伸ばすまでの間に、１４日程度の熟成期間があり、とてもこしが強いのが特徴。
English: Hiyajiru Udon refers to a Zaru Udon-styled home-cooked meal mainly eaten in the summer season in and around Chichibu City including the western part of Saitama Prefecture, Omiya City, Kawagoe City, and Kazo City of Saitama Prefecture.
Japanese: 埼玉県秩父市とその周辺（県西部）、大宮市、川越市、加須市辺りで、主に夏に食されるざるうどん状の家庭料理。
English: Hoto is cooked by simmering fresh Udon noodles covered with Uchiko (wide noodles made from inelastic dough that is affordable by kneading without applying salt) in miso soup, the main ingredients being seasonal vegetables such as pumpkin and root crops.
Japanese: かぼちゃや根菜類など季節野菜主体とした味噌汁に、生地に塩を練りこまずコシを作らない状態で幅広に切った麺を、打ち粉が付いたままの生状態から入れて煮込む。
English: However, in general, Hoto is classified as a powdered food dish like Oyaki (wrapping red bean paste or filling of vegetable up in flattering kneaded flour and buckwheat flour thinly and baking) and Oneri (kneaded stewed potato or pumpkin with corn flour seasoning with miso, bean paste, soy sauce and so on), rather than Udon noodles.
Japanese: おやきやおねりと言った粉食料理の範疇と捉えられており、一般にはうどんの範疇とは認知されてはいない。
English: Yoshida Udon is so elastic, hard, and wide that beginners may find difficulty in biting through the sipped noodles.
Japanese: 強いコシ、硬さ、太さを特徴としており、慣れないとすすったうどんが噛み切れないほどである。
English: The north foot of Mt. Fuji, where Fujiyoshita City is located, is inappropriate for rice cultivation because of its geographical features such as the cool climate and lava plateau.
Japanese: 当地は富士北麓は冷涼な気候と溶岩台地の地理的条件から稲作が困難であった。
English: It is served with a dipping broth made from juice of grated hot daikon (Japanese radish) named Nezumi Daikon (Japanese radish named after the shape with a thin tail being similar to a mouse) and is seasoned with Shinshu miso.
Japanese: ねずみ大根という辛いダイコンをすりおろした汁に信州味噌を溶かしたつゆにつけて食べる。
English: Since the name of 'Himi Udon' is registered as a trademark, ordinary shops are prohibited from using the name.
Japanese: 「氷見うどん」の名称は商標登録されており、多くの店で使用されていない。
English: Koro Udon are chilled Udon noodles eaten with cold soup broth (called Koro) seasoned with mirin (sweet cooking rice wine) and soy sauce.
Japanese: 冷やしたうどんの上に、みりん醤油などの冷たい出汁（香露）をかけてたべる。
English: Miso-Nikomi Udon is a local dish of Aichi Prefecture, which is characterized by its soup broth seasoned with Aka-miso (dark-brown miso paste, also called Haccho-miso) and elastic noodles.
Japanese: 愛知県の郷土料理のひとつで、赤味噌（八丁味噌）仕立ての汁と腰の強い麺が特徴。
English: These characteristics are aimed at allowing the noodles to easily mix with the soup broth (in the Kansai region, soup broth is called Dashijiru) and the soup broth is easily to sip.
Japanese: これは出汁（関西ではつゆのことを出汁と呼ぶ）がからみやすく、まただ出汁を吸いやすいようにとの工夫である。
English: Therefore, each shop develops its own original soup broth adding various ingredients such as small dried sardines (round herring big-eye sardines, etc.), Shiitake mushrooms, shrimp, etc. to the basic ingredients, kelp and shavings of dried fish (dried bonito, dried mackerel, etc.).
Japanese: 昆布と削り節（鰹節、鯖節など）をベースに、炒り子（うるめいわしなど）、椎茸、エビなどを合わせるなど、各店で工夫が凝らされる。
English: Meanwhile, soup broth subtly differs region by region despite being located within the same Kansai region; for example, soup broth in Kyoto is flavored simply by putting a little seafood broth, while in Osaka the flavor is more complex, adding lots of seafood broth with various hidden flavors.
Japanese: ちなみに京都では出汁に、魚介出汁をあまり利かさず、シンプルに仕上げる傾向があるのに対して、大阪では、魚介出汁は強めで、様々な隠し味を使い、複雑な味わいに仕上げるなど、同じ関西でも地域によって微妙に出汁の違いがある。
English: In the Kansai region, Udon noodles are often served with rice and Sushi (sushi roll, Oshi-zushi [lightly-pressed piece of Sushi topped with cooked ingredients], Chirashi-zushi [Sushi with ingredients arranged on the surface of vinegar rice], etc.).
Japanese: ごはんや寿司（巻き寿司、押し寿司、ちらしなど）と共に食することも多い。
English: Kasu Udon has a peculiar flavor because its soup broth contains 'Aburakasu,' deep-fried chopped plump small intestine of beef.
Japanese: だしの中に、細切れにした脂の乗った牛の小腸（ホルモン）を油で揚げた「油かす(食品)」が入っており、独特の風味がする。
English: An increasing number of shops in Osaka City have served this dish since the beginning of the 2000.
Japanese: 大阪市内では2000年代に入ってから、このうどんを出す店が増えている。
English: In the Kansai region, 'Konbu' (kelp) is frequently referred to as 'Kobu,' and therefore this dish is also called 'Kobu Udon' instead of 'Konbu Udon.'
Japanese: 関西では昆布を｢こぶ｣と呼ぶことが多く、このメニューも｢こんぶうどん｣とは呼ばず｢こぶうどん｣と呼ぶ。
English: After the accident at Chernobyl nuclear power plant, some stand-up-eating Udon noodle shops in Osaka City sold Kobu Udon by terming it 'Hoshano-yoke Udon' (udon noodles for protection against radioactivity).
Japanese: チェルノブイリ原子力発電所事故後、大阪市内の一部の立食うどん店で｢放射能よけうどん｣として売られていたことがある。
English: As these regions have produced hand-stretched noodles since long ago, hand-stretched Udon noodles are also produced in addition to hand-stretched Somen noodles and hand-stretched Hiyamugi noodles.
Japanese: この地域は、古くから手延麺の産地であり、手延そうめんや手延ひやむぎと共に手延うどんも製造されている。
English: A theory suggests that the Udon noodles presented to a local governor visiting Kurashiki, where was the bakufu-owned land during the Edo period, became the prototype of Bukkake-Udon.
Japanese: 江戸時代、天領だった倉敷に来た代官に差し出されたうどんが原型という説がある。
English: Originated in the soup broth of Soba in Edo, the soup broth poured on the Bukkake-Udon in Kurashiki is thicker and sweeter than in other neighboring regions like Sanuki.
Japanese: 江戸の蕎麦を由来とする汁であるため、讃岐など他近辺地域のぶっかけうどんよりも濃く甘味が強い汁である。