Udon noodles: Served in so many different ways
Udon is the name given to the noodles made from flour. They are one of the most popular varieties of noodles in Japan. Udon is believed to have been introduced from China by around the 8th Century, but it is not for certain. However, people around Japan were eating flour noodles by around the 15th Century, and each area developed its own particular style. Sanuki udon is the name given to the rather elastic udon noodles originally from Kagawa prefecture, which are popular nationwide.
There is a whole range of udon recipes to suit people’s tastes and the season. The noodles are commonly served in a dashi-based broth, which can be augmented with other ingredients, such as pieces of tempura, pieces of meat simmered in a salty sauce, an egg, etc. The noodles can be rinsed in cold water and served cold with a chilled and more concentrated dashi-based broth. This dish is popular in the hotter months of the year. In winter, udon noodles are often simmered in broth along with seafood, meat, and vegetables.