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 oth ...
. 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 a ...
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,
soy sauce, 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
scallions. Other common toppings include
prawn 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 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. 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, a
Rinzai monk, introduced flour milling technology from
Song China 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 c ...
, 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 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 introduced udon noodles to
Shikoku during the
Heian Era. Kūkai, the Buddhist priest, traveled to Tang Dynasty China around the beginning of the 9th century to study.
Sanuki Province 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 rice cakes.
* : with deep-fried shredded
burdock 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. Sl ...
) or (in
Kansai): hot udon in broth topped with thinly sliced
green onions, and perhaps a slice of .
* : served in a communal hot-pot with hot water, and accompanied by a hot
dipping sauce of
dashi 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 which had influenced
Japanese culture 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 Encyclopedia' ...
.
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 volume ...
is famous for a unique curry udon.
* : ("fox udon"): topped with (sweet, deep-fried
tofu 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 ...
. 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.
* : ("moon-viewing udon"): topped with raw egg, which poaches in the hot soup.
* : topped with
wakame, a dark green seaweed.
* : stir-fried udon in soy-based sauce, prepared in a similar manner to . Originated in
Kitakyushu,
Fukuoka Prefecture
is a 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 km2 (1,925 sq mi). Fukuoka Prefecture borders Saga Prefecture to the southwest, K ...
. 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 consume ...
radish.
* : chilled udon noodles topped with shredded
nori and served on a . Accompanied by a chilled dipping sauce, usually a strong mixture of dashi, mirin, and soy sauce. Eaten with
wasabi or grated
ginger.
Regional varieties
Japan
There are wide variations in both thickness and shape for udon noodles.
* : similar to the ''Hohtoh'', from
Ōita Prefecture. Nominally a "dumpling soup", it resembles very thick, flat udon.
* : a slightly translucent, chewy type from
Kutchan, Hokkaido. 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,
Hokkaido
is Japan, Japan's Japanese archipelago, second largest island and comprises the largest and northernmost Prefectures of Japan, prefecture, making up its own List of regions of Japan, region. The Tsugaru Strait separates Hokkaidō from Honshu; th ...
, 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, 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 anc ...
.
* : an extreme flat and wide type from
Kiryū, Gunma.
* ''
Hōtō'' (rarely , commonly ): a type of miso soup with a flat and wide type udon and vegetables, particularly
kabocha. 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.
* : a soft type, usually eaten with sweet soy sauce, from
Ise, Mie.
* In
Kansai region, 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 po ...
.
* : a lucky preserved food in
Kuzu, Tochigi. 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 po ...
, 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 ...
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 has several varieties of udon.
** : produced in
Kazo, Saitama, a place of active wheat production. Its very orthodox hand-kneading process characterizes Kazo udon noodles.
** : a type of ''hotoh'' from
Fukaya, Saitama. 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 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'', na ...
and are characterized by their vivid orange color.
* : a thick and rather stiff type from
Kagawa Prefecture.
* : 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 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 ''
bunsikjip'' (snack bars) and ''
pojangmacha'' (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'' (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 ...
, 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 Prefectures of Japan, 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 Square kilometre, km2 (880 sq mi).
...
, it uses less broth like
Okinawa soba. Most notably, the noodle is that of
spaghetti,
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 compr ...
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 ...
s from Japanese udon;
Chuukese: ,
Pohnpeian: ,
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''),
[ (This website enforces periodical auto-refresh with a few-minutes interval, even when archived.)] similar to Okinawa soba.
[ (Unlike udon, Okinawa soba contains kansui 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 well known throughout Japan for its
sanuki udon (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, similar Italian noodle from
Veneto
**
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 area ...
, similar Italian noodle from
Tuscany
it, Toscano (man) it, Toscana (woman)
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*
Japanese noodles:
**
Hiyamugi
**
Soba
**
Sōmen
**
Okinawa soba
References
* Tsuji, Shizuo (1980). ''Japanese Cooking: A Simple Art''. Kodansha International/USA, New York.
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Japanese cuisine
Japanese noodles
Noodle soups