Udon is a Japanese noodle cut into thick strips, used in stir fries and soups.
History
The proto-udan noodle was introduced to Japan from China by Buddhist monks around 900. The noodle as it is known today was first seen at temples in the 1300s, and is commonly thought to have been invented in Osaka. Around 1600, it became a more widely known food. It was first commonly eaten in the areas around Kyoto and Osaka.
Popular Udon Soups
Except where noted, udon soups are commonly made with fish broth.
- Ankake udon: Mushroom, spinach and fish cake
- Chikara udon: Mochi and fish cake
- Kake udon: Leeks
- Kamo nanban: Chicken and leeks
- Kare nanban: Curry broth soup with beef or pork pieces
- Kitsune udon: Leeks and fried tofu
- Miso nikomi udon: Miso and fish broth with wheat gluten, leeks and mushrooms
- Nabeyaki udon: Tempura and Vegetables
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References
Fast Facts
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Pronounced oo-don
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Udon shop
Udon-ya
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Can be served hot or cold
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Varies in thickness as well as shape
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Low in fat and calories
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