Japanese Udon

Hot Udon

First, we will begin with the hot noodle varieties of udon, which can be enjoyed all year round.

Kake Udon

This type of udon is served in a bowl with hot soup and is called kake udon. In the Kanto region, including Tokyo, if the udon is served with any toppings aside from condiments (such as scallions), it will not be referred to as kake udon.

In western Japan (except Kagawa) this dish is called "su udon" and contains some sort of toppings such as tororo (grated yam) or thinly sliced kamaboko fish cakes.

Kamaage Udon

Kamaage udon refers to freshly boiled noodles that are served without running them through cold water, and are eaten by either dipping them in tsuyu or by pouring soy sauce over them.

Tempura Udon

Any type of udon with tempura (such as shrimp or squid) or kakiage (tempura made with mixed vegetables) is called "tempura udon". There are also certain regions where tempura udon is topped with satsuma-age fish cakes.

Cold Udon

Cold udon are udon noodles that have been chilled after being cooked and are served cold.

Zaru Udon

Boiled udon that is cooled in cold water and served in a basket is called zaru udon. The most standard way of eating it is with the dipping sauce tsuyu.

Salad Udon

On top of cold udon, fresh vegetables, egg, tuna, meat or other ingredients are added and eaten with a salad dressing.

History

Udon is said to have originated in ancient China. When it was first introduced in Japan, udon was believed to have been made in the shape of a dango rice cake that was slightly flattened. Records say that the current elongated shape of the udon that is eaten with soy sauce and soup is said to have been invented during the Edo period.

Noodles

Udon is made using flour that has been kneaded, rolled out and cut into noodle shape. You can typically find udon sold in stores either dried, like pasta, or as raw noodles that can be cooked instantly. Even though you might have tried udon in your country, it is recommended to try udon in Japan because the taste will be different.

Soups

Other than clear broth (soup) that's usually found in a hot udon dish, there is a choice of curry soup too! Curry udon is a very popular dish in Japan and comes in numerous forms. It is made by mixing curry powder into the hot broth or by pouring pre-made curry over the top of the noodles.

Toppings

Different types of condiments are used as a toppings for udon, but most shops carry scallions, shredded nori seaweed and spicy chili peppers (ichimi and shichimi type). Depending on the store, ginger, sesame, agedama (fried tempura crumbs) are also provided.

When first trying the noodles, you should try them without any toppings, then add the scallions and chili pepper powder until you find the taste that suits you.

Sanuki Udon (Kagawa Prefecture)

Kagawa prefecture is known to have the highest udon consumption in Japan. As a way of promoting the area, Kagawa refers to itself as the "udon prefecture". Udon has become a dish that is part of the food culture of Kagawa.

Ise Udon (Mie Prefecture)

The thick and soft udon that originate in Ise city of Mie prefecture are eaten with a rich, dark broth.

Mizusawa Udon (Gunma Prefecture)

A specialty udon made in Ikaho, Shibukawa city in Gunma. After kneading the dough, it is left to ferment before rolling it out. Through this, the noodles get a strong and chewy texture.

Kishimen (Aichi Prefecture)

Kishimen refers to noodles that are thinner and flatter than standard udon.

Aside from the ones we have mentioned, there are other regional udons such as the Kinchaku Kitsune udon (Nara Prefecture), Tarai Udon (Tokushima Prefecture), Hippari Udon (Yamagata Prefecture) and Himokawa Udon (Gunma Prefecture).

Dining Etiquette

The biggest part of Japanese dining etiquette involves the use of chopsticks. If you want to drink the soup, don't use a spoon, instead, drink it from the bowl. When eating the noodles, slurp away; in Japan it is considered rude not to slurp.