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July 27, 2026Sources cited
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Udon

Udon is a thick Japanese noodle made from wheat flour, water, and salt.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Udon is a thick Japanese noodle made from wheat flour, water, and salt. It is a staple of Japanese cuisine and can be served hot or cold in soups, with dipping sauces, or in stir-fried dishes. Udon is widely available in Canadian Japanese restaurants and grocery stores, making it a familiar example of Japanese noodle cuisine for Canadian readers.

Definition

Udon refers to thick wheat noodles used in Japanese cooking. They are recognized for their white colour, chewy texture, and versatility in both hot and cold dishes.

Preparation and serving

Udon is typically boiled and served in broth, with dipping sauce, or stir-fried. The simplest hot style is kake udon, while other common dishes include kitsune udon, tsukimi udon, curry udon, and yakiudon.

Regional varieties

Japan has many regional udon styles that differ in thickness, shape, and presentation. Sanuki udon from Kagawa Prefecture is widely cited as one of the best-known varieties.

Cultural role

Udon is one of Japan’s most popular noodle foods and is widely available in homes, restaurants, and specialty shops. It is commonly eaten year-round and adapted to local tastes.

Key facts

  • Udon is a thick noodle made from wheat flour and commonly associated with Japanese cuisine.
  • It is often served in a mild broth called kakejiru in the form of kake udon.
  • Udon can also be eaten cold with dipping sauce or used in dishes such as curry udon and yakiudon.
  • Regional styles include Sanuki udon, kishimen, and inaniwa udon.
  • Common toppings include scallions, aburaage, tenkasu, seaweed, and egg.
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Canadian context

Udon is widely available in Canadian Japanese restaurants and grocery stores, and it is a familiar example of Japanese noodle cuisine for Canadian readers.

Frequently asked questions

What is udon?
Udon is a thick Japanese noodle made from wheat flour, water, and salt.
How is udon usually served?
It is commonly served in a broth, but it can also be eaten cold with dipping sauce or used in stir-fried dishes.
What is kake udon?
Kake udon is the simplest hot udon dish, served in a mild broth and usually topped with sliced green onions.
What are common udon toppings?
Common toppings include green onions, tempura bits, aburaage, seaweed, ginger, sesame seeds, and egg.
Are there regional types of udon?
Yes. Regional types include Sanuki udon, kishimen, and inaniwa udon, among many others.

References

  1. Wikipedia — https://en.wikipedia.org/wiki/Udon
    Supports: Basic definition, kake udon, broth ingredients, and typical scallion topping
  2. nippon.com — https://www.nippon.com/en/guide-to-japan/cs00008/
    Supports: Popularity in western Japan, common dish types, and Sanuki udon
  3. Just One Cookbook — https://www.justonecookbook.com/udon/
    Supports: Ingredients, serving styles, and general characteristics
  4. Tsunagu Japan — https://www.tsunagujapan.com/all-about-udon-and-its-regional-varieties/
    Supports: Hot and cold serving styles and common toppings
  5. byFood — https://www.byfood.com/foods/udon
    Supports: Historical notes, serving styles, and regional varieties
  6. BBC Good Food — https://www.bbcgoodfood.com/glossary/udon-glossary
    Supports: Definition, ingredient list, and versatility