Udon:うどん

Looking at the previous post on ramen, that got me thinking about the other popular noodle dish in Japan - the udon. The picture here was the first udon I had when I arrived in Japan not too long ago. Personally I prefer udon to ramen as it seemed like a healthier alternative.



Udon is a wheat-based noodle popular in Japanese restaurants, served hot in a mildly flavoured broth. While it does not vary much in the flavour of its broth like ramen, the variety of toppings that come with the udon can be attributed to its many origins. Some of these toppings vary according to the seasons (sometimes served chilled during summer), and are added without much cooking, although some are deep fried.

The most common type is served with pieces of seaweed, slices of fish cake, and sprinkled with freshly chopped onions. A popular accompaniment is the tempura or deep fried vegetables or seafood.

Other interesting variations of the udon include:
Kitsune udon ("fox udon") - A favourite from the Kansai region, this is served with sweetened deep fried tofu pockets
Tsukimi udon ("moon viewing udon") - It is topped with a single raw egg, left to poach in the hot boiling soup
Chikara udon ("power udon") - A hearty dish meant to give "energy", it is topped with toasted mochi rice cakes
Karē udon ("curry udon") - While curry is gaining popularity in Japan, this flavour has lent itself to the udon as well, and may include meat or vegetables