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Udon ( or ) is a thick noodle made from wheat flour, used in
Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and other ...
. It is a
comfort food Comfort food is food that provides a nostalgic or sentimental value to someone, and may be characterized by its high caloric nature, high carbohydrate level, or simple preparation. The nostalgia may be specific to an individual, or it may app ...
for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called made from
dashi is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour b ...
,
soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
, and
mirin is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation pro ...
. It is usually topped with thinly chopped
scallion Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, ch ...
s. Other common toppings include
prawn Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten. The term "prawn"Mortenson, Philip B (2010''This is not a weasel: a close look at nature' ...
tempura is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ...
, (mixed tempura fritter), (sweet, deep-fried
tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...
pouches), (sliced fish cake), and spice added to taste. Standard broth differs by region. Dark soy sauce is added in eastern Japan, while light soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly. More unusual variants include stir-fried and curry udon made with
Japanese curry is commonly served in three main forms: , curry udon (curry over thick noodles), and (a curry-filled pastry). It is one of the most popular dishes in Japan. The very common "curry rice" is most often referred to simply as . Along with the sau ...
. It is often used in or Japanese hot pot.


Origin

There are many stories explaining the origin of udon. One story says that in AD 1241,
Enni Enni Ben'en (圓爾辯圓, pinyin: ''Yuán'ěr Biànyuán''; 1 November 1202 – 10 November 1280), also known as Shōichi Kokushi, was a Japanese Buddhist monk. He started his Buddhist training as a Tendai monk. While he was studying with Ei ...
, a
Rinzai The Rinzai school ( ja, , Rinzai-shū, zh, t=臨濟宗, s=临济宗, p=Línjì zōng) is one of three sects of Zen in Japanese Buddhism (along with Sōtō and Ōbaku). The Chinese Linji school of Chan was first transmitted to Japan by Myōan ...
monk, introduced flour milling technology from
Song China The Song dynasty (; ; 960–1279) was an imperial dynasty of China that began in 960 and lasted until 1279. The dynasty was founded by Emperor Taizu of Song following his usurpation of the throne of the Later Zhou. The Song conquered the rest ...
to Japan. Floured crops were then made into noodles such as udon, soba, and pancakes in Japan which were eaten by locals. Milling techniques were spread around the country. Another story states that during the
Nara period The of the history of Japan covers the years from CE 710 to 794. Empress Genmei established the capital of Heijō-kyō (present-day Nara). Except for a five-year period (740–745), when the capital was briefly moved again, it remained the cap ...
, a Japanese envoy to
Tang Dynasty The Tang dynasty (, ; zh, t= ), or Tang Empire, was an Dynasties in Chinese history, imperial dynasty of China that ruled from 618 to 907 AD, with an Zhou dynasty (690–705), interregnum between 690 and 705. It was preceded by the Sui dyn ...
China was introduced to 14 different kinds of food. One of them was called , which was listed as in , a dictionary which was published in the
Heian Era The is the last division of classical Japanese history, running from 794 to 1185. It followed the Nara period, beginning when the 50th emperor, Emperor Kanmu, moved the capital of Japan to Heian-kyō (modern Kyoto). means "peace" in Japanese. ...
. The is believed to be an origin for many kinds of Japanese noodles. However, the in was made with wheat and rice flour. Another story for udon claims that the original name of the noodle was , which was made with wheat flour and sweet fillings. Yet another story says that a Buddhist priest called
Kūkai Kūkai (; 27 July 774 – 22 April 835Kūkai was born in 774, the 5th year of the Hōki era; his exact date of birth was designated as the fifteenth day of the sixth month of the Japanese lunar calendar, some 400 years later, by the Shingon sec ...
introduced udon noodles to
Shikoku is the smallest of the four main islands of Japan. It is long and between wide. It has a population of 3.8 million (, 3.1%). It is south of Honshu and northeast of Kyushu. Shikoku's ancient names include ''Iyo-no-futana-shima'' (), '' ...
during the
Heian Era The is the last division of classical Japanese history, running from 794 to 1185. It followed the Nara period, beginning when the 50th emperor, Emperor Kanmu, moved the capital of Japan to Heian-kyō (modern Kyoto). means "peace" in Japanese. ...
. Kūkai, the Buddhist priest, traveled to Tang Dynasty China around the beginning of the 9th century to study.
Sanuki Province was a province of Japan in the area of northeastern Shikoku. Nussbaum, Louis-Frédéric. (2005). "''Sanuki''" in . Sanuki bordered on Awa to the south, and Iyo to the west. Its abbreviated form name was . In terms of the Gokishichidō system, ...
claimed to have been the first to adopt udon noodles from Kūkai. Hakata province claimed to have produced udon noodles based on Enni's recipe.


Dishes

Udon noodles are boiled in a pot of hot water. Depending on the type of udon, the way it is served is different as well. Udon noodles are usually served chilled in the summer and hot in the winter. In the Edo period, the thicker wheat noodle was generally called udon, and served with a hot broth called . The chilled variety was called . Cold udon, or udon salad, is usually mixed with egg omelette slices, shredded chicken and fresh vegetables, such as cucumber and radish. Toppings of udon soup are chosen to reflect the seasons. Most toppings are added without much cooking, although deep-fried
tempura is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ...
is sometimes added. Many of these dishes may also be prepared with soba.


Hot

* : ("power udon"): topped with toasted
mochi is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally ma ...
rice cakes. * : with deep-fried shredded
burdock ''Arctium'' is a genus of biennial plants commonly known as burdock, family Asteraceae. Native to Europe and Asia, several species have been widely introduced worldwide. Burdock's clinging properties, in addition to providing an excellent mecha ...
root * : ("modern udon"): see . From * (in the
Kantō region The is a geographical area of Honshu, the largest island of Japan. In a common definition, the region includes the Greater Tokyo Area and encompasses seven prefectures: Gunma, Tochigi, Ibaraki, Saitama, Tokyo, Chiba and Kanagawa. Slight ...
) or (in
Kansai The or the , lies in the southern-central region of Japan's main island Honshu, Honshū. The region includes the Prefectures of Japan, prefectures of Nara Prefecture, Nara, Wakayama Prefecture, Wakayama, Kyoto Prefecture, Kyoto, Osaka Prefectur ...
): hot udon in broth topped with thinly sliced
green onions "Green Onions" is an instrumental composition recorded in 1962 by Booker T. & the M.G.'s. Described as "one of the most popular instrumental rock and soul songs ever" and as one of "the most popular R&B instrumentals of its era", the tune is a ...
, and perhaps a slice of . * : served in a communal hot-pot with hot water, and accompanied by a hot dipping sauce of
dashi is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour b ...
sukiyaki. * or ("curry udon"): modern udon served in a spicy curry-flavoured broth, which may also include meat or vegetables. The term is a reference to the
Nanban trade or the , was a period in the history of Japan from the arrival of Europeans in 1543 to the first '' Sakoku'' Seclusion Edicts of isolationism in 1614. Nanban (南蛮 Lit. "Southern barbarian") is a Japanese word which had been used to desig ...
which had influenced
Japanese culture The culture of Japan has changed greatly over the millennia, from the country's prehistoric Jōmon period, to its contemporary modern culture, which absorbs influences from Asia and other regions of the world. Historical overview The ance ...
for a century before being banned in 1639 by the
Edo Shogunate The Tokugawa shogunate (, Japanese 徳川幕府 ''Tokugawa bakufu''), also known as the , was the military government of Japan during the Edo period from 1603 to 1868. Nussbaum, Louis-Frédéric. (2005)"''Tokugawa-jidai''"in ''Japan Encyclopedi ...
.
Biei, Hokkaido is a town located in Kamikawa Subprefecture, Hokkaido, Japan. As of September 2016, the town has an estimated population of 10,374, and a density Density (volumetric mass density or specific mass) is the substance's mass per unit of volu ...
is famous for a unique curry udon. * : ("fox udon"): topped with (sweet, deep-fried
tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...
pouches). The dish is called "fox" because of its association with . Originated in
Osaka is a designated city in the Kansai region of Honshu in Japan. It is the capital of and most populous city in Osaka Prefecture, and the third most populous city in Japan, following Special wards of Tokyo and Yokohama. With a population of 2. ...
. is often mistaken for . * : topped with maruten, deep-fried large fish cake * : a sort of udon hot-pot, with seafood and vegetables cooked in a , or metal pot. The most common ingredients are tempura shrimp with mushrooms and an egg cracked on top. * : dashi broth with kombu flakes. * : chicken and egg, with sliced onion in a sweetened dashi soup over udon. It has a sweet savory flavor. * : see * : ("stamina udon"): udon with various hearty ingredients, usually including meat, a raw egg, and vegetables. * : (in the Kantō region) or (in Kansai): topped with tempura . is often mistaken for . * : topped with tempura, especially prawn, or , a type of mixed tempura
fritter A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters ar ...
. * : ("moon-viewing udon"): topped with raw egg, which poaches in the hot soup. * : topped with
wakame Wakame ''(Undaria pinnatifida)'' is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups ...
, a dark green seaweed. * : stir-fried udon in soy-based sauce, prepared in a similar manner to . Originated in
Kitakyushu is a Cities of Japan, city located in Fukuoka Prefecture, Japan. As of June 1, 2019, Kitakyushu has an estimated population of 940,978, making it the second-largest city in both Fukuoka Prefecture and the island of Kyushu after the city of Fuku ...
,
Fukuoka Prefecture is a Prefectures of Japan, prefecture of Japan located on the island of Kyūshū. Fukuoka Prefecture has a population of 5,109,323 (1 June 2019) and has a geographic area of 4,986 Square kilometre, km2 (1,925 sq mi). Fukuoka Prefecture borders S ...
. Note that while is made with udon, is made with steamed Chinese-style
ramen is a Japanese noodle dish. It consists of served in a broth; common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle di ...
, not buckwheat soba.


Cold

* : cold udon served with thick dashi broth. * : cold udon served on its own. * : served in a cold soup of raw (unpasteurized) soy sauce and (a type of citrus) juice, sometimes with a bit of grated
daikon Daikon or mooli, ''Raphanus sativus'' var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon is harvested and consumed ...
radish. * : chilled udon noodles topped with shredded
nori Nori is a dried edible seaweed used in Japanese cuisine, made from species of the red algae genus ''Pyropia'', including ''P. yezonesis'' and '' P. tenera''. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or '' ...
and served on a . Accompanied by a chilled dipping sauce, usually a strong mixture of dashi, mirin, and soy sauce. Eaten with
wasabi Wasabi ( Japanese: , , or , ; ''Eutrema japonicum'' or ''Wasabia japonica'') or Japanese horseradish is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. The plant is native to Japan and the Russi ...
or grated
ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...
.


Regional varieties


Japan

There are wide variations in both thickness and shape for udon noodles. * : similar to the ''Hohtoh'', from
Ōita Prefecture is a prefecture of Japan located on the island of Kyūshū. Ōita Prefecture has a population of 1,136,245 (1 June 2019) and has a geographic area of 6,340 km2 (2,448 sq mi). Ōita Prefecture borders Fukuoka Prefecture to the northwest, Kum ...
. Nominally a "dumpling soup", it resembles very thick, flat udon. * : a slightly translucent, chewy type from
Kutchan, Hokkaido is a town located in Shiribeshi Subprefecture, Hokkaido, Japan. Kutchan lies slightly north of the volcano Mount Yōtei, and is approximately 50 kilometers west of Sapporo. The subprefecture government offices are located in this town, making it ...
. Literally "heavy snow udon", made from the starch of potatoes. The texture is different from normal udon which is made from flour. At the foot of
Mount Yōtei is an active stratovolcano located in Shikotsu-Toya National Park, Hokkaidō, Japan. It is also called , "Ezo" being an old name for the island of Hokkaido, because it resembles Mount Fuji. The mountain is also known as and . It is one of the ...
,
Hokkaido is Japan's second largest island and comprises the largest and northernmost prefecture, making up its own region. The Tsugaru Strait separates Hokkaidō from Honshu; the two islands are connected by the undersea railway Seikan Tunnel. The la ...
, the biggest producing area of potatoes, "potato starch udon" was eaten as a home food for farmers from long ago. The ratio of potato starch and wheat flour was improved to make it delicious even after a long time. The origin of the name "heavy snow udon" is the foot of
Mount Yōtei is an active stratovolcano located in Shikotsu-Toya National Park, Hokkaidō, Japan. It is also called , "Ezo" being an old name for the island of Hokkaido, because it resembles Mount Fuji. The mountain is also known as and . It is one of the ...
, a heavy snowfall area, and the appearance of the noodles which is slightly translucent like snow. * : a thick and soft type from the
Fukuoka is the sixth-largest city in Japan, the second-largest port city after Yokohama, and the capital city of Fukuoka Prefecture, Japan. The city is built along the shores of Hakata Bay, and has been a center of international commerce since ancie ...
. * : an extreme flat and wide type from
Kiryū, Gunma is a city located in Gunma Prefecture, Japan. , the city had an estimated population of 108,991 in 49,745 households, and a population density of 400 persons per km2. The total area of the city is . Geography Kiryū is in the southeast part of G ...
. * ''
Hōtō is a noodle soup and popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. Though ''hōtō'' is commonly recognized as a variant of ''udon'', locals do not consider it to be a ...
'' (rarely , commonly ): a type of miso soup with a flat and wide type udon and vegetables, particularly
kabocha Kabocha (; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species ''Cucurbita maxima.'' It is also called kabocha squash or Japanese pumpkin in North America. In Japan, "''kabocha''" may refer to eithe ...
. One of the significant differences between usual udon and Hōtō udon is salt. When Hōtō udon is made, salt is not added to the noodle dough. from
Yamanashi Prefecture is a prefecture of Japan located in the Chūbu region of Honshu. Yamanashi Prefecture has a population of 817,192 (1 January 2019) and has a geographic area of 4,465 km2 (1,724 sq mi). Yamanashi Prefecture borders Saitama Prefecture to the ...
. * : a thin type from
Akita Prefecture is a Prefectures of Japan, prefecture of Japan located in the Tōhoku region of Honshu.Nussbaum, Louis-Frédéric. (2005). "Provinces and prefectures" in ; "Tōhoku" in . Its population is approximately 966,000 (as of 1 October 2019) and its ge ...
. * : a soft type, usually eaten with sweet soy sauce, from
Ise, Mie , formerly called Ujiyamada (宇治山田), is a city in central Mie Prefecture, on the island of Honshū, Japan. Ise is home to Ise Grand Shrine, the most sacred Shintō shrine in Japan. The city has a long-standing title – Shinto (神都) ...
. * In
Kansai region The or the , lies in the southern-central region of Japan's main island Honshū. The region includes the prefectures of Nara, Wakayama, Kyoto, Osaka, Hyōgo and Shiga, often also Mie, sometimes Fukui, Tokushima and Tottori. The metropolita ...
, a soft and medium thickness type is popular. * ''Kishimen'' (, or more commonly ): a flat type from
Nagoya is the largest city in the Chūbu region, the fourth-most populous city and third most populous urban area in Japan, with a population of 2.3million in 2020. Located on the Pacific coast in central Honshu, it is the capital and the most pop ...
. * : a lucky preserved food in
Kuzu, Tochigi was a town located in Aso District, Tochigi Prefecture, Japan. As of 2003, the town had an estimated population of 12,011 and a density of 131.04 persons per km2. The total area was 91.66 km2. On February 28, 2005, Kuzū, along with the t ...
. It looks similar to ears. * ''Miso-nikomi udon'': a local dish of
Nagoya is the largest city in the Chūbu region, the fourth-most populous city and third most populous urban area in Japan, with a population of 2.3million in 2020. Located on the Pacific coast in central Honshu, it is the capital and the most pop ...
, a hard udon simmered in red
miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus '' Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spre ...
soup. The soup generally contains chicken, a floating cracked raw egg that is stirred in by the eater, kamaboko, vegetables and tubers. The noodles are extremely firm in order to stand up to the prolonged simmering in the soup; additionally, the noodles do not contain salt, so as to avoid over-salting from the salt in the miso. *
Saitama Prefecture is a landlocked prefecture of Japan located in the Kantō region of Honshu. Saitama Prefecture has a population of 7,338,536 (1 January 2020) and has a geographic area of 3,797 km2 (1,466 sq mi). Saitama Prefecture borders Tochigi Prefecture ...
has several varieties of udon. ** : produced in
Kazo, Saitama is a city located in Saitama Prefecture, Japan. , the city had an estimated population of 112,792 in 48,213 households and a population density of 850 persons per km². The total area of the city is . The city is noted for is known throughout Ja ...
, a place of active wheat production. Its very orthodox hand-kneading process characterizes Kazo udon noodles. ** : a type of ''hotoh'' from
Fukaya, Saitama is a city located in Saitama Prefecture, Japan. , the city had an estimated population of 229,517 in 142,803 households in 60804 households and a population density of 1023 persons per km². The total area of the city is . It is famous for a ...
. Boiled noodles using plenty of Fukaya green onions characterize Fuyaya Niboto udon. ** : originated of Kōnosu, Saitama in 2009. it is characterized by its width that is as wide as eight centimeters. ** : originated of
Niiza, Saitama is a city in Saitama Prefecture, Japan. , the city had an estimated population of 166,208 in 76,639 households and a population density of 7300 persons per km2. The total area of the city is . Geography Niiza is located at the southernmost tip ...
in 2002. The noodles are kneaded with
carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...
and are characterized by their vivid orange color. * : a thick and rather stiff type from
Kagawa Prefecture is a prefecture of Japan located on the island of Shikoku. Kagawa Prefecture has a population of 949,358 (as of 2020) and is the smallest prefecture by geographic area at . Kagawa Prefecture borders Ehime Prefecture to the southwest and Tok ...
. * : a specialty of
Nagasaki Prefecture is a prefecture of Japan located on the island of Kyūshū. Nagasaki Prefecture has a population of 1,314,078 (1 June 2020) and has a geographic area of 4,130 km2 (1,594 sq mi). Nagasaki Prefecture borders Saga Prefecture to the northeast. N ...
. Literally "plate udon," consisting of thinner udon that are
deep fried Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Norma ...
and served with any of a number of toppings.


Korea

In Korea, authentic Japanese udon dishes are served in numerous Japanese restaurants, while the Korean-style udon noodle soups are served in ''
bunsik ''Bunsik'' () is a generic term used to refer to inexpensive Korean dishes available at ''bunsikjeom'' (분식점) or ''bunsikjip'' (분식집) snack restaurants. Since the term ''bunsik'' literally means "food made from flour," foods such as ' ...
jip'' (snack bars) and ''
pojangmacha ''Pojangmacha'' (포장마차) is form of commercial establishment based out of a small tent (sometimes on wheels) or street stall found in South Korea. These establishment sell popular street foods, such as '' hotteok'', ''gimbap'', '' tteokbo ...
'' (street stalls). Both types are called ''udong'' (), which is the transliteration of the Japanese word ''udon'' (). In Korea, the word ''udong'' refers to noodle dishes (typically noodle soup), while the noodles themselves are called ''udong-myeon'' (; "udong noodles") and considered a type of ''
garak-guksu In Korean cuisine, ''garak-guksu'' () are thick wheat noodles and noodle dishes made with thick noodles. Preparation The dough is typically made from wheat flour and salt water only. Traditionally, of salt is added per of water. The dough ...
'' (; "thick noodles"). Common ingredients for ''udong'' noodle soup include crowndaisy greens and ''
eomuk A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, ...
'' (fish cakes), neither of which are very common in Japanese udon dishes.


Palau

There is a dish called ''udong'' in
Palau Palau,, officially the Republic of Palau and historically ''Belau'', ''Palaos'' or ''Pelew'', is an island country and microstate in the western Pacific. The nation has approximately 340 islands and connects the western chain of the Caro ...
, originated from the former Japanese administration. The broth is soy sauce–based like Japanese udon. However, as there were many immigrants from
Okinawa is a prefecture of Japan. Okinawa Prefecture is the southernmost and westernmost prefecture of Japan, has a population of 1,457,162 (as of 2 February 2020) and a geographic area of 2,281 km2 (880 sq mi). Naha is the capital and largest city ...
, it uses less broth like
Okinawa soba is a type of noodle produced in Okinawa Prefecture, Japan. Okinawa soba is a regional collective trademark of The Okinawa Noodle Manufacturing Co-op. On Okinawa, it is sometimes simply called ''soba'' (or ''suba'' in Okinawan dialects), althou ...
. Most notably, the noodle is that of
spaghetti Spaghetti () is a long, thin, solid, cylindrical pasta.spaghetti
Dictionary.com. Dictionary.com Unabridg ...
, as it is easier to acquire there. Languages of the neighboring
Federated States of Micronesia The Federated States of Micronesia (; abbreviated FSM) is an island country in Oceania. It consists of four states from west to east, Yap, Chuuk, Pohnpei and Kosraethat are spread across the western Pacific. Together, the states comprise a ...
also have similar
loanword A loanword (also loan word or loan-word) is a word at least partly assimilated from one language (the donor language) into another language. This is in contrast to cognates, which are words in two or more languages that are similar because th ...
s from Japanese udon; Chuukese: ,
Pohnpeian Pohnpeian is a Micronesian language spoken as the indigenous language of the island of Pohnpei in the Caroline Islands. Pohnpeian has approximately 30,000 (estimated) native speakers living in Pohnpei and its outlying atolls and islands with a ...
: ,
Kosraean Kosraean , sometimes rendered Kusaiean, is the language spoken on the islands of Kosrae (Kusaie), a nation-state of the Federated States of Micronesia, Caroline Islands. In 2001 there were approximately 8,000 speakers in Micronesia, and 9,060 i ...
: , and yap, qudoong.


Philippines

ceb, odong or ceb, udong, label=none of Davao Region and
Visayas The Visayas ( ), or the Visayan Islands (Visayan: ''Kabisay-an'', ; tl, Kabisayaan ), are one of the three principal geographical divisions of the Philippines, along with Luzon and Mindanao. Located in the central part of the archipelago, ...
is inspired by the Japanese udon, although they share no resemblance in modern times. ''Odong'' are wheat based yellow thick Chinese noodles (''
pancit Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingr ...
''), (This website enforces periodical auto-refresh with a few-minutes interval, even when archived.) similar to Okinawa soba. (Unlike udon, Okinawa soba contains
kansui Alkaline pasta, alkaline noodles, or alkali noodles, is a variation of pasta with a much higher quantity of alkali than usual. The most common examples are Japanese Ramen noodles and Chinese Lamian. The addition of alkali changes both the flav ...
agent.)
A typical ''odong'' bowl is prepared with canned sardine and tomato sauce. Other dishes such as layering with greens are also popular. During the early 1900s, there was a large community of Japanese laborers in Davao, half of them Okinawans. In this period, the Japanese manufactured ''odong''.


Tourism

Kagawa prefecture is a prefecture of Japan located on the island of Shikoku. Kagawa Prefecture has a population of 949,358 (as of 2020) and is the smallest prefecture by geographic area at . Kagawa Prefecture borders Ehime Prefecture to the southwest and Tok ...
is well known throughout Japan for its
sanuki udon Sanuki udon () has been the type of udon noodle most popular in the Kagawa prefecture in Japan, but is now easily found throughout the neighboring Kansai region and much of Japan. It is characterized by its square shape and flat edges with rathe ...
(讃岐うどん). It is promoted to other regions of Japan through themed mascots, souvenirs and movies.


Gallery


See also

*Thick wheat noodles: **
Bigoli Bigoli (Venetian: ''bìgołi'') is an extruded pasta in the form of a long and thick strand. Initially bigoli were made with buckwheat flour, but are now more commonly made with whole wheat flour, and sometimes include duck eggs. The preparatio ...
, similar Italian noodle from
Veneto Veneto (, ; vec, Vèneto ) or Venetia is one of the 20 regions of Italy. Its population is about five million, ranking fourth in Italy. The region's capital is Venice while the biggest city is Verona. Veneto was part of the Roman Empire unt ...
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Cumian ''Cumian'' (; lit. "thick noodles") are thick Chinese noodles made from wheat flour and water. Two types of Chinese noodles are called ''cumian''. One is Shanghai style, thick in diameter, (URL is Google Books) used in Shanghai fried noodles ...
, similar Chinese noodle **
Kal-guksu ''Kal-guksu'' * (; ; ) is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer. Its n ...
, similar Korean noodle **
Pici Pici (; ) is thick, hand-rolled pasta, like fat spaghetti.'' Il Devoto-Oli. Vocabolario della lingua Italiana'', edited by Luca Serianni and Maurizio Trifone, Le Monnier. It originates in the province of Siena in Tuscany; in the Montalcino are ...
, similar Italian noodle from
Tuscany Tuscany ( ; it, Toscana ) is a Regions of Italy, region in central Italy with an area of about and a population of about 3.8 million inhabitants. The regional capital is Florence (''Firenze''). Tuscany is known for its landscapes, history, art ...
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Japanese noodles Noodles are a staple of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes.Sakui, S. (2009, July 1st)Somen: Chilled, the Japanese Noodles are a Summer Delight ''Los Angeles Times.'' Retrieved January ...
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Hiyamugi Hiyamugi ( ja, 冷麦, lit=chilled wheat) are very thin dried Japanese noodles made of wheat. They are similar to but slightly thicker than the thinnest Japanese noodle type called ''sōmen''. The Western style noodle that most closely resembles ' ...
** Soba **
Sōmen , ''somyeon'' ( ko, 소면; 素麵), or ''sùmiàn'' () is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese ''sōmen'' is made by stretching the dough ...
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Okinawa soba is a type of noodle produced in Okinawa Prefecture, Japan. Okinawa soba is a regional collective trademark of The Okinawa Noodle Manufacturing Co-op. On Okinawa, it is sometimes simply called ''soba'' (or ''suba'' in Okinawan dialects), althou ...


References

* Tsuji, Shizuo (1980). ''Japanese Cooking: A Simple Art''. Kodansha International/USA, New York. {{Authority control Japanese cuisine Japanese noodles Noodle soups