Editing Udon (section)

=== Japan ===
There are wide variations in both thickness and shape for udon noodles.
* {{nihongo4||団子汁|Dango-jiru}}: similar to the ''Hohtoh'', from [[Ōita Prefecture]]. Nominally a "dumpling soup", it resembles very thick, flat udon.
* {{nihongo4||五島うどん|Gotō udon}}: a thin and firm variant from the [[Goto Islands]]. The noodles are coated in [[camellia oil]], a natural preservative made from the seeds of camellias, which are abundant in the Goto Islands.<ref name="nhk_Goto">{{Cite web |date=2018-03-04 |script-title=ja:番組名 うまいッ！「のどごしつるつるっ！五島うどん～長崎県中通島～」 |trans-title=(TV program ''Umai!'') Smooth! Gotō udon |url=https://www.nhk.or.jp/archives/chronicle/detail/?crnid=A201803040825001302100 |access-date=2023-09-22 |language=ja| website=NHK chronicle |publisher=[[NHK]] |location=Japan}}</ref>
* {{nihongo4||豪雪うどん|Gōsetsu udon}}: a slightly translucent, chewy type from [[Kutchan, Hokkaido]]. Literally "heavy snow udon", made from the starch of potatoes. The texture is different from normal udon which is made from flour. At the foot of [[Mount Yōtei]], [[Hokkaido]], the biggest producing area of potatoes, "potato starch udon" was eaten as a home food for farmers from long ago. The ratio of potato starch and wheat flour was improved to make it delicious even after a long time. The origin of the name "heavy snow udon" is the foot of [[Mount Yōtei]], a heavy snowfall area, and the appearance of the noodles which is slightly translucent like snow.<ref>{{cite web|title=豪雪うどん {{!}} うどん ミュージアム 【うどん 博物館】|url=http://udon.mu/gousetsu|website=Udon Museum|date=7 July 2013|access-date=25 April 2018|language=ja|archive-date=15 April 2018|archive-url=https://web.archive.org/web/20180415005922/http://udon.mu/gousetsu|url-status=dead}}</ref>
* {{nihongo4||博多うどん|Hakata udon}}: a thick and soft type from [[Fukuoka]].
* {{nihongo4||ひもかわ|Himokawa}}: an extreme flat and wide type from [[Kiryū, Gunma]].
* ''[[Hōtō]]'' (rarely {{nihongo2|餺飥}}, commonly {{nihongo2|ほうとう}}): a type of miso soup from [[Yamanashi Prefecture]] with a flat and wide type udon and vegetables, particularly [[kabocha]]. One of the significant differences between usual udon and Hōtō udon is salt. When Hōtō udon is made, salt is not added to the noodle dough.
* {{nihongo4||稲庭うどん|Inaniwa udon}}: a thin type from [[Akita Prefecture]].
* {{nihongo4||伊勢うどん|Ise udon}}: a soft type, usually eaten with sweet soy sauce, from [[Ise, Mie]].
* In [[Kansai region]], a soft and medium thickness type is popular.
[[File:NIKU-TAMA UDON KISHIMEN in Nagoya Station.jpg|thumb|''Kishimen'', a variety from [[Nagoya]]]]
* ''Kishimen'' ({{nihongo2|棊子麺}}, or more commonly {{nihongo2|きし麺}}): a flat type with wavy edges, a regional specialty from [[Nagoya]].<ref name="The Japan Times - 28 January 2014 - Kishiya: Nagoya's flatter noodles boast a local flavor">{{cite news |last1=Miller |first1=Adam |title=Kishiya: Nagoya's flatter noodles boast a local flavor |url=https://www.japantimes.co.jp/life/2014/01/28/food/kishiya-nagoyas-flatter-noodles-boast-a-local-flavor/ |access-date=January 5, 2023 |work=[[The Japan Times]] |date=January 28, 2014}}</ref>
* {{nihongo4||耳うどん|Mimi udon|literally "ear udon"}}: a lucky preserved food in [[Kuzu, Tochigi]]. It looks similar to ears.
* ''Miso-nikomi udon'': a local dish of [[Nagoya]], a hard udon simmered in red [[miso]] soup. The soup generally contains chicken, a floating cracked raw egg that is stirred in by the eater, kamaboko, vegetables and tubers. The noodles are extremely firm in order to stand up to the prolonged simmering in the soup; additionally, the noodles do not contain salt, so as to avoid over-salting from the salt in the miso.
* [[Saitama Prefecture]] has several varieties of udon.
** {{nihongo4||加須うどん|Kazo udon}}: produced in [[Kazo, Saitama]], a place of active wheat production. Its very orthodox hand-kneading process characterizes Kazo udon noodles. 
** {{nihongo4||深谷煮ぼうとう|Fukaya Nibōtō}}: a type of ''hotoh'' from [[Fukaya, Saitama]]. Boiled noodles using plenty of Fukaya green onions characterize Fuyaya Niboto udon. 
** {{nihongo4||こうのす川幅うどん|Konosu kawahaba udon}}: originated of [[Kōnosu, Saitama]] in 2009. it is characterized by its width that is as wide as eight centimeters. 
** {{nihongo4||新座にんじんうどん|Niiza ninjin udon}}: originated of [[Niiza, Saitama]] in 2002. The noodles are kneaded with [[carrot]] and are characterized by their vivid orange color.
* {{nihongo4||讃岐うどん|[[Sanuki udon]]}}: a thick and rather stiff type from [[Kagawa Prefecture]].
* {{nihongo4||皿うどん|[[Sara udon]]}}: a specialty of [[Nagasaki Prefecture]]. Literally "plate udon," consisting of thinner udon that are [[deep frying|deep fried]] and served with any of a number of toppings.