Editing Udon

{{Short description|Thick Japanese noodle made from wheat flour}}
{{Other uses}}
{{Infobox food
| name             = Udon
| image            = Kakeudon.jpg
| image_size       = 250px
| alt              = A bowl of plain noodles on a countertop.
| caption          = {{transliteration|ja|Kake udon}}; udon noodles in hot [[broth]]
| alternate_name   = 
| place_of_origin  = [[Japan]]
| region           = 
| associated_cuisine = 
| creator          = 
| year             = 
| mintime          = 
| maxtime          = 
| type             = [[Noodles]]
| course           = 
| served           = 
| main_ingredient  = [[Wheat flour]]
| minor_ingredient = 
| variations       = 
| serving_size     = 
| calories         = 
| protein          = 
| fat              = 
| carbohydrate     = 
| other            = 
}}

'''Udon''' ({{lang|ja|うどん}} or {{lang|ja|饂飩}}) is a thick noodle made from wheat flour, used in [[Japanese cuisine]]. There are a variety of ways it is prepared and served. Its simplest form is in a soup as {{transliteration|ja|kake udon}} with a mild broth called {{transliteration|ja|kakejiru}} made from [[dashi]], [[soy sauce]], and [[mirin]]. It is usually topped with thinly chopped [[scallion]]s. Other common toppings include [[prawn]] [[tempura]], {{transliteration|ja|[[kakiage]]}} (mixed tempura fritter), {{transliteration|ja|[[abura-age]]}} (sweet, deep-fried [[tofu]] pouches), {{transliteration|ja|[[kamaboko]]}} (sliced fish cake), and {{transliteration|ja|[[shichimi]]}} spice added to taste.

Standard broth differs by region. Dark {{transliteration|ja|(koikuchi)}} soy sauce is added in eastern Japan, while light {{transliteration|ja|(usukuchi)}} soy sauce is added in the west. [[Instant noodles]] are often sold in two (or more) versions accordingly.<ref>[https://osusume.mynavi.jp/articles/1299/ 14 types of instant udon (in Japanese)]</ref>

More unusual variants include stir-fried {{transliteration|ja|[[yaki udon]]}} and curry udon made with [[Japanese curry]]. It is often used in {{transliteration|ja|[[shabu shabu]]}} or Japanese hot pot.

==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]].

==Regional varieties==
=== 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.

=== Korea ===
[[File:Udong.jpg|thumb|''Udong'', Korean-style udon noodle soup with [[Glebionis coronaria|crowndaisy greens]] and ''[[eomuk]]'' (fish cakes)]]
In Korea, authentic Japanese udon dishes are served in numerous Japanese restaurants, while the Korean-style udon noodle soups are served in ''[[bunsik]]jip'' (snack bars) and ''[[pojangmacha]]'' (street stalls). Both types are called ''udong'' ({{lang|ko|우동}}), which is the transliteration of the Japanese word ''udon'' ({{lang|ja|うどん}}).<ref name="SKLD">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=250373|title=udong|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|script-title=ko:우동|access-date=15 March 2017|archive-date=24 February 2017|archive-url=https://web.archive.org/web/20170224053757/http://stdweb2.korean.go.kr/search/View.jsp?idx=250373|url-status=dead}}</ref> In Korea, the word ''udong'' refers to noodle dishes (typically noodle soup), while the noodles themselves are called ''udong-myeon'' ({{lang|ko|우동면}}; "udong noodles") and considered a type of ''[[garak-guksu]]'' ({{lang|ko|가락국수}}; "thick noodles").<ref name="SKLD" /> Common ingredients for ''udong'' noodle soup include [[Glebionis coronaria|crowndaisy greens]] and ''[[eomuk]]'' (fish cakes), neither of which are very common in Japanese udon dishes.

=== Palau ===
There is a dish called ''udong'' in [[Palau]], originated from the former Japanese administration.<ref name="Imamura2017">{{Cite journal|title=The Changes in the Use of Japanese Loanwords in Palauan|journal=Journal of the College of Liberal Arts and Sciences Tokyo Medical and Dental University|url=https://www.jstage.jst.go.jp/article/kyoyobukiyo/47/0/47_17/_article/-char/en|last=Imamura<!--今村-->|first=Keisuke<!--圭介-->|volume=47|doi=10.11480/kyoyobukiyo.47.0_17|year=2017|publication-place=Japan|pages=17, 22|language=ja|quote=(rough translation) Chapter 5.6 Foods: ... うどん ''udong'' ... is used by almost all informants.}}</ref> The broth is soy sauce–based like Japanese udon. However, as there were many immigrants from [[Okinawa Prefecture|Okinawa]], it uses less broth like [[Okinawa soba]].{{Citation needed|date=July 2021|reason=Relationship is not obvious}} Most notably, the noodle is that of [[spaghetti]],<ref name="TVTokyo20121124">{{Cite web|url=https://www.tv-tokyo.co.jp/coordinate/backnumber/121124.html|title=Kaigai ikunara kōdenēto – Parao|date=2012-11-24|access-date=2021-07-12|website=[[TV Tokyo]]|archive-url=https://web.archive.org/web/20170825131733/http://www.tv-tokyo.co.jp/coordinate/backnumber/121124.html|archive-date=2017-08-25|url-status=live|at=裏スポット【第4位】ロックアイランドカフェ（おもしろ日本食）(Interesting places ranking number 4 – strange Japanese foods)|language=ja|script-title=ja:海外行くならこーでねーと! – パラオ|trans-title=(TV show) What sightseeing organizers recommend – Palau (aired on November 24th, 2012)|quote=(rough translation) ''Palau udon'' actually uses spaghetti instead of udon}}</ref> as it is easier to acquire there.

Languages of the neighboring [[Federated States of Micronesia]] also have similar [[loanword]]s from Japanese udon; [[Chuukese language|Chuukese]]: {{lang|chk|wutong}},<ref name="Sanada1998">{{Cite journal|title=Characteristics of Japanese Loanword Vocabulary in Micronesian Languages (The Remnants of Japanese in Micronesia)|journal=Memoirs of the Faculty of Letters Osaka University|url=https://ir.library.osaka-u.ac.jp/repo/ouka/all/5777/?lang=1&mode=0&opkey=R162599177381995&idx=1&codeno=|last=Sanada<!--真田-->|first=Shinji<!--信治-->|volume=38|pages=63–94 |publication-date=1998-03-25|language=en|issn=0472-1373|hdl=11094/5777|hdl-access=free}}</ref>{{Rp|74}} [[Pohnpeian language|Pohnpeian]]: {{lang|pon|udong}},{{r|"Sanada1998"|page=77}} [[Kosraean language|Kosraean]]: {{lang|kos|utong}},{{r|"Sanada1998"|page=87}} and {{langx|yap|qudoong}}.<ref name="Jensen2017_qudoong">{{Cite web|url=https://www.trussel2.com/yap/yap-q.htm|title=qudoong|date=2017-01-07|access-date=2021-07-12|website=Yapese Dictionary|last=Jensen|first=John T.|archive-url=https://web.archive.org/web/20210716174154/https://www.trussel2.com/yap/yap-q.htm#qudoong|archive-date=2021-07-16|url-status=bot: unknown|orig-year=1977|language=en}}</ref>

=== Philippines ===
{{Main|Odong}}
{{langx|ceb|odong}}<!--({{langx|ceb|ᜂᜍᜓᜅ᜔|label=none}})--> or {{langx|ceb|udong|label=none}} of [[Davao Region]] and [[Visayas]] is inspired by the Japanese udon,<ref name="Figueroa2016">{{Cite web|url=https://issuu.com/edgedavao/docs/edge9_issue142/9|title=US, Japan linguistic legacies|date=2016-09-11|access-date=2021-07-12|website=Issuu|last=Figueroa|first=Antonio V.|publisher=Edge Davao|page=9|language=en}}</ref><ref name="PIA_Davao2006" /> although they share no resemblance in modern times. ''Odong'' are wheat based yellow thick Chinese noodles (''[[pancit]]''),<ref name="Tayag2012">{{Cite web|url=http://www.philstar.com/sunday-life/2012-07-29/832611/26-top-filipino-iconic-dishes|title=26 top Filipino iconic dishes|date=|website=[[The Philippine Star]]|last=Tayag|first=Claude|archive-url=https://web.archive.org/web/20130724065047/http://www.philstar.com/sunday-life/2012-07-29/832611/26-top-filipino-iconic-dishes|archive-date=2013-07-24|url-status=dead|at=4.Pansit|language=en|quote=the most popular noodle dishes loved by the locals:...Udóng in Davao}} (This website enforces periodical auto-refresh with a few-minutes interval, even when archived.)</ref> similar to Okinawa soba.<ref name="Oki-soba">{{Cite web|url=https://www.oki-soba.jp/about/teigi.html|title=Honba okinawa soba no teigi|access-date=2021-07-12|website=Okinawa Noodle Manufacturing Co-op|archive-url=https://web.archive.org/web/20210610055933/https://www.oki-soba.jp/about/teigi.html|archive-date=2021-06-10|url-status=live|language=ja|script-title=ja:本場沖縄そばの定義|trans-title=Definition of authentic ''Okinawa soba''}} (Unlike udon, Okinawa soba contains [[Alkaline pasta|kansui]] agent.)</ref> A typical ''odong'' bowl is prepared with canned sardine and tomato sauce.<ref name="Ong2018">{{Cite web|url=https://edgedavao.net/indulge-lifestyle/2018/10/18/for-the-love-of-ligo-sardines/|title=For the love of Ligo sardines|date=2018-10-18|access-date=2021-07-12|website=Edge Davao|last=Ong|first=Kenneth Irvin|archive-url=https://web.archive.org/web/20181022083505/http://edgedavao.net/indulge-lifestyle/2018/10/18/for-the-love-of-ligo-sardines/|archive-date=2018-10-22|url-status=live|language=en}}</ref> Other dishes such as layering with greens are also popular.<ref name="PIA_Davao2006">{{Cite web|url=http://archives.pia.gov.ph/?m=12&fi=p060411.htm&no=6|title=Manila craves for Davao cuisine|date=2006-04-11|access-date=2021-07-12|website=PIA Press Release|archive-url=https://web.archive.org/web/20210712091722/http://archives.pia.gov.ph/?m=12&fi=p060411.htm&no=6|archive-date=2021-07-12|url-status=live|publisher=[[Philippine Information Agency]]|language=en}}</ref> During the early 1900s, there was a large community of Japanese laborers in Davao,<ref name="Goodman1967">{{Cite book|title=Davao: A Case Study in Japanese-Philippine Relations|last=Goodman|first=Grant K.|publisher=[[University of Kansas]], Center for East Asian Studies|year=1967|pages=31|url=https://kuscholarworks.ku.edu/handle/1808/1195|language=en|chapter=Japanese Percentage of Participation in Davao Province Industries|quote=60% of Odong manufacturing|hdl-access=free|hdl=1808/1195}}</ref> half of them [[Ryukyuan people|Okinawan]]s.<ref name="Ohno2006">{{Cite journal|title=Rethinking Okinawan Diasporas in 'Davaokuo' with Special Reference to Their Relations with Mainland Japanese and Filipino Residents of Davao, the Philippines|journal=Immigration Studies (移民研究)|url=http://ir.lib.u-ryukyu.ac.jp/handle/20.500.12000/6447|last=Ohno<!--大野-->|first=Shun<!--俊-->|date=2006-03-01|volume=2|publisher=Center for migration studies, University of the Ryukyus (琉球大学移民研究センター)|location=Okinawa|at=abstract (pp21–22)|language=en|script-title=ja:｢ダバオ国｣の沖縄人社会再考 －本土日本人、フィリピン人との関係を中心に－|issn=1881-0829|hdl=20.500.12000/6447|hdl-access=free|archive-date=2022-03-03|access-date=2021-07-12|archive-url=https://web.archive.org/web/20220303204952/http://ir.lib.u-ryukyu.ac.jp/handle/20.500.12000/6447|url-status=dead}}</ref> In this period, the Japanese manufactured ''odong''.<ref name="Goodman1967" />

==Tourism==
[[File:Takamatsu Airport Baggage Claim belt conveyor Sanuki Udon menu.JPG|thumb|Model bowl of udon and menu at baggage counter in [[Takamatsu Airport]]]]
[[Kagawa prefecture]] is well known throughout Japan for its [[sanuki udon]] (讃岐うどん). It is promoted to other regions of Japan through themed mascots, souvenirs and movies.<ref>{{cite web|url=https://movies.yahoo.co.jp/movie/UDON/324736/|title=UDON - 作品 - Yahoo!映画|website=yahoo.co.jp}}</ref>

==Gallery==
{{Gallery
|mode=packed
|noborder=yes
|height=100
|File:Himokawa-udon.jpg|Himokawa
|File:Mimi-udon.jpg|Mimi-udon
|File:Houtou.jpg|Hōtō
|File:CodazziKishimen2.jpg|Kishimen
|File:Fukusuke_IseUdon.JPG|Ise-udon
|File:Yaki-udon.jpg|Yaki-udon
|title=}}

==See also==
{{Portal|Food|Japan}}
{{div col|colwidth=30em}}
*Thick wheat noodles:
**[[Bigoli]], similar Italian noodle from [[Veneto]]
**[[Cumian]], similar Chinese noodle
**[[Kal-guksu]], similar Korean noodle
**[[Pici]], similar Italian noodle from [[Tuscany]]
*[[Japanese noodles]]:
**[[Hiyamugi]]
**[[Soba]]
**[[Sōmen]]
**[[Okinawa soba]]
{{div col end}}

==References==
<references />
* Tsuji, Shizuo (1980). ''Japanese Cooking: A Simple Art''. Kodansha International/USA, New York. {{ISBN|1568363885}}

{{Japanese food and drink|state=autocollapse}}
{{Noodle}}
{{Authority control}}

[[Category:Udon| ]]
[[Category:Japanese cuisine]]
[[Category:Japanese noodles]]
[[Category:Noodle soups]]