Editing Udon (section)

==Dishes==
Udon noodles are boiled in a pot of hot water. Depending on the type of udon, the way it is served is different as well. Udon noodles are usually served chilled in the summer and hot in the winter. In the Edo period, the thicker wheat noodle was generally called udon, and served with a hot broth called {{nihongo||温麦|nurumugi}}. The thinner, chilled variety was called {{nihongo||冷麦|[[hiyamugi]]}}.

Cold udon, or udon salad, is usually{{citation needed|date=January 2021}} mixed with egg omelette slices, shredded chicken and fresh vegetables, such as cucumber and radish. Toppings of udon soup are chosen to reflect the seasons.{{citation needed|date=January 2021}} Most toppings are added without much cooking, although deep-fried [[tempura]] is sometimes added. Many of these dishes may also be prepared with [[soba]].

===Hot===
[[File:Udon-M1336.jpg|thumb|{{transliteration|ja|Tempura udon}}]]
[[File: Udon (Kitsune udon) 2.jpg|thumb|{{transliteration|ja|Kitsune udon}}]]
[[File:Curry_udon,_at_Wakashachiya.jpg|thumb|{{transliteration|ja|Curry udon}}]]

* {{transliteration|ja|Chikara udon}}: ("power udon"): topped with toasted [[Mochi (food)|mochi]] rice cakes.
* {{transliteration|ja|Goboten udon}}: with deep-fried shredded [[burdock]] root.
* {{transliteration|ja|Haikara udon}}: ("modern udon"): see {{transliteration|ja|tanuki udon}}. From {{lang|ja|[[:wiktionary:ハイカラ|ハイカラ]]}}
* {{transliteration|ja|Kake udon}} (in the [[Kantō region]]) or {{transliteration|ja|su udon}} (in [[Kansai]]): hot udon in broth topped with thinly sliced [[scallion|green onions]], and perhaps a slice of {{transliteration|ja|[[kamaboko]]}}.
* {{transliteration|ja|Kamaage udon}}: served in a communal hot-pot with hot water, and accompanied by a hot [[dipping sauce]] of [[dashi]] [[sukiyaki]].
* {{transliteration|ja|Karē nanban}} or {{transliteration|ja|karē udon}} ("curry udon"): modern udon served in a spicy [[Japanese curry|curry-flavoured]] broth, which may also include meat or vegetables. The term {{transliteration|ja|nanban}} is a reference to the [[Nanban trade]] which had influenced [[Japanese culture]] for a century before being banned in 1639 by the [[Edo Shogunate]].<ref>{{Cite news|url=https://www.japantimes.co.jp/life/2015/05/15/food/nanban-dishes-fit-barbarian/|title=Nanban dishes are fit for a barbarian|last=Itoh|first=Makiko|date=2015-05-15|newspaper=[[The Japan Times]]|language=en|access-date=2019-01-16}}</ref> [[Biei, Hokkaido]] is famous for a unique curry udon.<ref>[http://www.bieicurry.com/ Biei carry udon official website] - Biei carry udon(10/09/2023)</ref>
* <span class="anchor" id="kitsune"></span>{{transliteration|ja|[[Kitsune]] udon}}: ("fox udon"): topped with {{transliteration|ja|[[aburaage]]}} (sweet, deep-fried [[tofu]] pouches).<ref name="Itoh2018">{{Cite web |last=Itoh |first=Makiko |date=2018-11-17 |title=A comforting udon noodle recipe for the winter season |url=https://www.japantimes.co.jp/life/2018/11/17/food/comforting-udon-noodle-recipe-winter-season/ |access-date=2021-01-27 |website=The Japan Times}}</ref> The ''kitsune'' fox spirits are said to enjoy {{transliteration|ja|aburaage}}. Originated in [[Osaka]].
* {{transliteration|ja|Maruten udon}}: topped with maruten, deep-fried large fish cake
* {{transliteration|ja|Nabeyaki udon}}: a sort of udon [[hot-pot]], with seafood and vegetables cooked in a {{transliteration|ja|[[Nabemono|nabe]]}}, or metal pot. The most common ingredients are tempura shrimp with mushrooms and an egg cracked on top.
* {{transliteration|ja|Oboro udon}}: dashi broth with kombu flakes.
* {{transliteration|ja|Oyako udon}}: chicken and egg, with sliced onion in a sweetened dashi soup over udon. It has a sweet savory flavor.
* {{transliteration|ja|Sansai udon}}: udon with wild edible mountain vegetables.
* {{transliteration|ja|Su udon}}: see {{transliteration|ja|kake udon}}
* {{transliteration|ja|Sutamina udon}}: ("stamina udon"): udon with various hearty ingredients, usually including meat, a raw egg, and vegetables.
* {{transliteration|ja|[[Japanese raccoon dog|Tanuki]] udon}}: (in the Kantō region)<ref name="Itoh2018" /> or {{transliteration|ja|Haikara udon}} (in Kansai):<ref name="Itoh2018" /> topped with tempura {{transliteration|ja|[[tenkasu|batter pieces]]}}.
* {{transliteration|ja|Tempura udon}}: topped with tempura, especially prawn, or {{transliteration|ja|[[kakiage]]}}, a type of mixed tempura [[fritter]].
* {{transliteration|ja|Tsukimi udon}}: ("moon-viewing udon"): topped with raw egg, which poaches in the hot soup.
* {{transliteration|ja|Wakame udon}}: topped with [[wakame]], a dark green seaweed.
* {{transliteration|ja|[[Yaki udon]]}}: stir-fried udon in soy-based sauce, prepared in a similar manner to {{transliteration|ja|[[yakisoba]]}}. Originated in [[Kitakyushu]], [[Fukuoka Prefecture]]. While {{transliteration|ja|yaki udon}} is made with udon, {{transliteration|ja|yakisoba}} is made with steamed Chinese-style [[ramen]], not buckwheat soba.

===Cold===
[[File:Mori udon of Fuji-soba.jpg|thumb|{{transliteration|ja|Mori udon}}]]
* {{transliteration|ja|Bukkake udon}}: ("BK udon"): cold udon served with thick dashi broth.<ref>{{Cite web|url=http://www.seriouseats.com/recipes/2016/08/bukkake-udon-japanese-noodle-broth-recipe.html|title=Make a splash with bukkake udon (Japanese cold noodles with broth)|last=Gritzer|first=Daniel|website=[[Serious Eats]]|language=en|access-date=2017-01-27}}</ref>
* {{nihongo3|"naked ''udon''"|裸うどん|Hadaka udon}}: cold udon served on its own.
* {{transliteration|ja|Kijōyu udon}}: served in a cold soup of raw (unpasteurized) soy sauce and {{transliteration|ja|[[sudachi]]}} (a type of citrus) juice, sometimes with a bit of grated [[daikon]] radish.
* {{transliteration|ja|[[Zaru]] udon}}: chilled udon noodles topped with shredded [[nori]] and served on a {{nihongo3|a sieve-like bamboo tray|[[wikt:笊|笊]]/ざる|zaru}}. Accompanied by a chilled dipping sauce, usually a strong mixture of dashi, mirin, and soy sauce. Eaten with [[wasabi]] or grated [[ginger]].