Udon: Difference between revisions

Latest revision as of 18:51, 23 March 2025

Udon[edit]

Kake udon, a simple dish of udon noodles in broth

Udon (うどん) is a type of thick, wheat-flour noodle used frequently in Japanese cuisine. It is often served hot as a noodle soup in its simplest form, known as kake udon, in a mildly flavored broth called kakejiru, which is made from dashi, soy sauce, and mirin.

History[edit]

The origins of udon are not entirely clear, but it is believed to have been introduced to Japan from China during the Nara period (710–794). Over the centuries, udon has evolved into a staple of Japanese cuisine, with regional variations and unique serving styles.

Varieties[edit]

Udon noodles can be served in a variety of ways, both hot and cold, and with a wide range of toppings and broths.

Hot Udon[edit]

Kake Udon: The simplest form of udon, served in a hot broth.
Kitsune Udon: Topped with aburaage (sweetened fried tofu pouches).

Curry Udon: Served in a curry-flavored broth.

Niku Udon: Topped with thinly sliced beef.
Niku-tama Udon: Includes beef and a raw egg.

Cold Udon[edit]

Zaru Udon: Chilled noodles served on a bamboo tray with a dipping sauce.
Mori Udon: Similar to zaru udon but served with a different dipping sauce.

Regional Variations[edit]

Sanuki Udon: Originating from Kagawa Prefecture, known for its firm texture and square shape.

Inaniwa Udon: A thinner and smoother variety from Akita Prefecture.
Mizusawa Udon: A specialty of Gunma Prefecture, known for its chewy texture.

Cultural Significance[edit]

Udon is not only a popular dish in Japan but also holds cultural significance. It is often consumed during special occasions and festivals. The making of udon noodles is considered an art form, with some regions hosting udon-making competitions.

International Influence[edit]

Udon has gained popularity outside Japan, with variations appearing in Korean cuisine as udong and in other Asian countries. It is often adapted to local tastes and ingredients.

Related Pages[edit]

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-'''Udon''' is a type of thick, wheat-flour noodle used frequently in Japanese cuisine. It is often served hot as a noodle soup in its simplest form, as ''kake udon'', in a mildly flavoured broth called ''kakejiru'', which is made of ''dashi'', soy sauce, and ''mirin''. It is usually topped with thinly chopped scallions. Other common toppings include ''tempura'', often ''prawn'' or ''kakiage'' (a type of mixed tempura fritter), or ''aburaage'', a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of ''kamaboko'', a halfmoon-shaped fish cake, is often added. ''Shichimi'' can be added to taste.
+==Udon==
-== History ==
+[[File:Kakeudon.jpg|Kake udon, a simple dish of udon noodles in broth|thumb|right]]
+'''Udon''' (うどん) is a type of thick, wheat-flour noodle used frequently in [[Japanese cuisine]]. It is often served hot as a noodle soup in its simplest form, known as ''kake udon'', in a mildly flavored broth called ''kakejiru'', which is made from [[dashi]], [[soy sauce]], and [[mirin]].
-The origin of udon is generally attributed to the introduction of Buddhism to Japan in the early 8th century by monks from China, where wheat-based noodles were already prevalent. The oldest written mention of udon is found in a document from the Heian period (794-1185).
+==History==
+The origins of udon are not entirely clear, but it is believed to have been introduced to Japan from [[China]] during the [[Nara period]] (710–794). Over the centuries, udon has evolved into a staple of Japanese cuisine, with regional variations and unique serving styles.
-== Preparation ==
+==Varieties==
+Udon noodles can be served in a variety of ways, both hot and cold, and with a wide range of toppings and broths.
-Udon dough is usually made from wheat flour, salt, and water, with the ratio of flour to water varying depending on the desired firmness of the noodles. The dough is then aged before being rolled out and cut into thin strips. Udon can be made either by hand or with noodle-making machines.
+===Hot Udon===
+* '''Kake Udon''': The simplest form of udon, served in a hot broth.
+* '''Kitsune Udon''': Topped with [[aburaage]] (sweetened fried tofu pouches).
+  [[File:Udon_(Kitsune_udon)_2.jpg|Kitsune udon, topped with sweetened fried tofu|thumb|left]]
+* '''Curry Udon''': Served in a curry-flavored broth.
+  [[File:Curry_udon,_at_Wakashachiya.jpg|Curry udon, a spicy variation with curry broth|thumb|right]]
+* '''Niku Udon''': Topped with thinly sliced beef.
+* '''Niku-tama Udon''': Includes beef and a raw egg.
+  [[File:NIKU-TAMA_UDON_KISHIMEN_in_Nagoya_Station.jpg|Niku-tama udon, featuring beef and egg|thumb|left]]
-== Varieties ==
+===Cold Udon===
+* '''Zaru Udon''': Chilled noodles served on a bamboo tray with a dipping sauce.
+* '''Mori Udon''': Similar to zaru udon but served with a different dipping sauce.
+  [[File:Mori_udon_of_Fuji-soba.jpg|Mori udon, served with dipping sauce|thumb|right]]
-There are many regional variations of udon in Japan. Some of these include:
+==Regional Variations==
+* '''Sanuki Udon''': Originating from [[Kagawa Prefecture]], known for its firm texture and square shape.
+  [[File:Takamatsu_Airport_Baggage_Claim_belt_conveyor_Sanuki_Udon_menu.JPG|Sanuki udon menu, showcasing regional specialty|thumb|left]]
+* '''Inaniwa Udon''': A thinner and smoother variety from [[Akita Prefecture]].
+* '''Mizusawa Udon''': A specialty of [[Gunma Prefecture]], known for its chewy texture.
-* ''Kagawa Prefecture'' is known for ''Sanuki udon'', a square-shaped variety with flat edges.
+==Cultural Significance==
-* ''Akita Prefecture'' is known for ''Inaniwa udon'', a hand-stretched variety.
+Udon is not only a popular dish in Japan but also holds cultural significance. It is often consumed during special occasions and festivals. The making of udon noodles is considered an art form, with some regions hosting udon-making competitions.
-* ''Nagoya'' is known for ''Misonikomi udon'', a type of udon served in a red miso soup.
-== Health Benefits ==
+==International Influence==
+Udon has gained popularity outside Japan, with variations appearing in [[Korean cuisine]] as ''udong'' and in other Asian countries. It is often adapted to local tastes and ingredients.
-Udon noodles are low in fat and high in carbohydrates, making them a good source of quick energy. They are also a good source of several essential nutrients, including dietary fiber, protein, and B vitamins.
+[[File:Udong.jpg|Udong, a Korean variation of udon|thumb|right]]
-== See Also ==
+==Related Pages==
+* [[Soba]]
+* [[Ramen]]
+* [[Japanese cuisine]]
+* [[Noodles]]
-* [[Ramen]]
+{{Japanese cuisine}}
-* [[Soba]]
+{{Noodles}}
-* [[Japanese Cuisine]]
-[[Category:Japanese Cuisine]]
+[[Category:Japanese noodles]]
+[[Category:Japanese cuisine]]
 [[Category:Noodles]]
-[[Category:Food]]
-{{stub}}