Udon
Udon are thick, soft wheat noodles with a gentle chew and almost no flavour of their own — which is the point, since they carry broth, dipping sauce, or a raw egg. Served hot in a light dashi soup, chilled with tsuyu for dipping, or pan-fried, they are cheap everyday food rather than a delicacy. Sanuki udon from Kagawa is the firm, square-edged benchmark; Ise udon in Mie is deliberately soft in a dark, almost sauce-like broth.
NOODLES
ABOUT
Udon are thick, soft wheat noodles with a gentle chew and almost no flavour of their own — which is the point, since they carry broth, dipping sauce, or a raw egg. Served hot in a light dashi soup, chilled with tsuyu for dipping, or pan-fried, they are cheap everyday food rather than a delicacy. Sanuki udon from Kagawa is the firm, square-edged benchmark; Ise udon in Mie is deliberately soft in a dark, almost sauce-like broth.
DIETARY NOTES
General guidance for the standard version of this dish. Recipes vary by shop and region — always confirm with the restaurant if you have an allergy or a religious dietary requirement.
WHERE TO EAT
DETAILS