Udon is a thick, chewy Japanese noodle made from wheat flour, water and salt, one of the most widely eaten noodle styles in Japan. It is typically served hot in a simple broth made from dashi, soy sauce and mirin as kake udon, or chilled and eaten with a separate dipping sauce in warmer months. The Sanuki region of Kagawa Prefecture on the island of Shikoku is especially famous for its udon, considered by many in Japan to represent the noodle at its best, with a firm, springy texture prized above all else.
Facts
Classification
AllergenCereals Containing Gluten 1 Origin Region Connections
Sources
1. Udon (Wikipedia)
https://en.wikipedia.org/wiki/Udon (allergen)Quote, https://en.wikipedia.org/wiki/Udon (allergen)
Udon is a thick noodle made from wheat flour, used in Japanese cuisine.
2. Udon (Wikidata)
P495 (country of origin): JapanQuote, P495 (country of origin): Japan
Japan
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