WHAT ARE UDON NOODLES?

Thick + Chewy + Slurpy = UDON NOODLES

Originating in Japan around 400 years ago, legend has it that Buddhist monks brought the technique of making wheat noodles from China, and the Japanese gave it their own delectable twist. Made from just wheat flour, water, and salt, udon noodles have gone from being enjoyed as a humble dish in temple kitchens, to gradually gaining popularity and becoming a beloved staple in Japanese cuisine.

UDON: FOR EVERY MOOD, EVERY BOWL!

Now, Udon is not one size fits all, there are different varieties of Udon hailing from different regions in Japan. Let’s do a deep dive into the world of Udon-

 1. Sanuki Udon (Kagawa region)

These noodles are firm & square-shaped with a delightfully chewy texture. 

2.  Inaniwa Udon (Akita region)

These noodles are thinner & smoother, often served cold with dipping sauces.

3. Kishimen Udon (Nagoya region)

Wide and flat noodles, perfect for light broths, simple sauces or tsuyu.

4. Himokawa Udon (Gunma region)

Exceptionally wide & ribbon-like noodles, known for their silky texture.

 

5. Mizusawa Udon (Gunma region)

Slightly thinner than regular udon, with a smooth and soft texture.

6. Himi Udon (Toyama  region)

These noodles are thin & elastic , the  dough of Himi udon  is traditionally aged and then carefully stretched and twisted, giving the noodles their firm yet silky consistency.

 

     

UDON: FROM JAPAN TO THE WORLD

Udon noodles are incredibly versatile! Whether you are craving a comforting hot broth, a refreshing cold dish with dipping sauces, a zesty pomodoro twist, or the popular street food delight of stir-fried yaki udon, udon will never disappoint. No matter how you choose to enjoy udon, they will always deliver a satisfying meal!

Here are some udon recipes you can try your hands on- 

 

There is no right way of making and enjoying your favourite Udon recipes, but to achieve that perfect bite you need the right kind of noodles at your disposal, which you can easily find at the Urban platter! :)