Udon Place of origin Japan. Serving temperature Hot or cold. Main ingredients Wheat flour Cookbook: Udon Udon is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, kakiage (mixed tempura fritter), abura-age (sweet, deep-fried tofu pouches), kamaboko (sliced fish cake), and shichimi spice added to taste.
Standard broth differs by region. Dark (koikuchi) soy sauce is added in eastern Japan, while light (usukuchi) soy sauce is added in the west. Notably, instant noodles are often sold in two versions accordingly. (Source: Wikipedia)
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