Udon
Bring a new accent to your cooking
Sanuki Udon: the best in Japan
Originating from Kagawa Prefecture, Sanuki Udon are renowned for their firm, springy and particularly satisfying texture. True emblems of Japanese cuisine, these thick noodles can be enjoyed hot o...
Udon FAQ
UDON
Depending on the region, the production method, cooking technique and udon toppings can vary. But udon themselves have a very simple flavour. Although often eaten at home, they are also served in family-style or specialist restaurants. They remain nonetheless one of the most widely consumed Japanese dishes in Japan. Udon noodles are generally eaten cold in summer and hot in winter. The broths or tsuyu dipping sauces that accompany them are equally important.
What is the difference between udon and ramen?
Udon noodles are Japanese pasta thicker than ramen. Japanese udon are among the most consumed noodles in Japan along with ramen and soba. Japanese udon are made from wheat flour, water and salt. Their size varies depending on the region, but their white colour is the same.
The origins and varieties of udon in Japan
Udon are deeply rooted in Japanese culinary tradition, and each region of the country brings its own unique touch. Among the most famous varieties, you will find:
Sanuki udon from Kagawa Prefecture. Sanuki udon are the most renowned worldwide.
Inaba udon from the town of Inakawa-cho, in Akita Prefecture.
Goto udon from Nagasaki Prefecture.
How to eat udon: hot or cold?
Japanese noodles (somen, udon and soba) can be served cold. Just after cooking these Japanese noodles, cool them in water and then drain them.
