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August 1, 2026Short & citedBlog
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Everyday Life • Food & Drink

Udon

Udon is a thick Japanese noodle made from wheat flour, water, and salt.

Updated August 1, 20261 min readCited sources

Udon is a thick Japanese noodle made from wheat flour, water, and salt. It is a staple of Japanese cuisine, enjoyed in soups, with dipping sauces, or stir-fried.

What it is

Udon is a thick wheat noodle with a white colour and chewy texture. It is made from wheat flour, water, and salt. Udon is a versatile staple in Japanese cooking, commonly used in both hot and cold dishes.

How it is served

Udon is typically boiled and served in a mild broth (kakejiru) as kake udon, or with dipping sauce when cold. Other popular preparations include kitsune udon (with fried tofu), tsukimi udon (with raw egg), curry udon, and yakiudon (stir-fried). Common toppings include scallions, tempura bits, seaweed, and ginger.

Regional and cultural role

Many regional styles exist, including Sanuki udon from Kagawa Prefecture, kishimen, and inaniwa udon. Udon is especially popular in western Japan and is widely available in homes, restaurants, and specialty shops. It is eaten year-round and adapted to local tastes.

In short

  • Thick wheat noodle from Japan, known for chewy texture.
  • Served hot in broth, cold with dip, or in stir-fries.
  • Regional styles include Sanuki udon, kishimen, and inaniwa udon.
  • Common toppings: scallions, tempura bits, aburaage, seaweed.
Canadian angle

Udon is widely available in Canadian Japanese restaurants and grocery stores, and it is a familiar example of Japanese noodle cuisine for Canadian readers.

Quick questions

What is udon?
Udon is a thick Japanese noodle made from wheat flour, water, and salt.
How is udon usually served?
It is commonly served in a broth, but it can also be eaten cold with dipping sauce or used in stir-fried dishes.
What are common udon toppings?
Common toppings include green onions, tempura bits, aburaage, seaweed, ginger, sesame seeds, and egg.

Sources

  1. Wikipedia — https://en.wikipedia.org/wiki/Udon
    Supports: Basic definition, kake udon, broth ingredients, and typical scallion topping
  2. nippon.com — https://www.nippon.com/en/guide-to-japan/cs00008/
    Supports: Popularity in western Japan, common dish types, and Sanuki udon
  3. Just One Cookbook — https://www.justonecookbook.com/udon/
    Supports: Ingredients, serving styles, and general characteristics
  4. Tsunagu Japan — https://www.tsunagujapan.com/all-about-udon-and-its-regional-varieties/
    Supports: Hot and cold serving styles and common toppings
  5. byFood — https://www.byfood.com/foods/udon
    Supports: Historical notes, serving styles, and regional varieties
  6. BBC Good Food — https://www.bbcgoodfood.com/glossary/udon-glossary
    Supports: Definition, ingredient list, and versatility