Udon: Difference between revisions
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==Udon== | |||
'''Udon''' ( | [[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]]. | |||
==History== | ==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]] ( | 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== | ==Varieties== | ||
Udon noodles can be served in a variety of ways, both hot and cold. | Udon noodles can be served in a variety of ways, both hot and cold, and with a wide range of toppings and broths. | ||
* '''Kake | ===Hot Udon=== | ||
* '''Kitsune | * '''Kake Udon''': The simplest form of udon, served in a hot broth. | ||
* '''Curry | * '''Kitsune Udon''': Topped with [[aburaage]] (sweetened fried tofu pouches). | ||
* '''Niku | [[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]] | |||
===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]] | |||
==Regional Variations== | ==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. | |||
==Cultural Significance== | |||
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== | ||
Udon | 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. | ||
[[File:Udong.jpg|Udong, a Korean variation of udon|thumb|right]] | |||
==Related | ==Related Pages== | ||
* [[Soba]] | * [[Soba]] | ||
* [[Ramen]] | * [[Ramen]] | ||
* [[Japanese cuisine]] | * [[Japanese cuisine]] | ||
* [[Noodles]] | |||
{{Japanese cuisine}} | |||
{{Noodles}} | |||
[[Category:Japanese noodles]] | [[Category:Japanese noodles]] | ||
[[Category:Japanese cuisine]] | [[Category:Japanese cuisine]] | ||
[[Category:Noodles]] | |||
Latest revision as of 18:51, 23 March 2025
Udon[edit]
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).
_2.jpg)
- 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]
| Japanese cuisine 日本料理 |
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| Noodles | ||||||||||||||||||||||||||||
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* Category
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