Editing Udon (section)

===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.