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Basic Information
Udon has long been eaten all over Japan as an easy and popular food. It is said to have been introduced from China more than 1,000 years ago. Moreover, there are Udon varieties with unique characteristics depending on the region.
The manufacturing process for the noodles starts from dough made from wheat flour with added salt. While currently, machines often make these noodles, there are high-end Udon shops where artisans hand-make the noodles on-site.Here we introduce typical Udon that you can eat anywhere in Japan.
Kake Udon
Udon served in a bowl with hot broth poured over the noodles. Common toppings include green onions. The taste of the broth varies significantly between Eastern and Western Japan. This is the cheapest type of Udon.
Tempura Udon
Udon topped with Tempura. Generally, shrimp Tempura is famous, but other Tempuras like fish, vegetables, Chikuwa, and mushrooms are also available. This Udon is one of the pricier options on the menu.
Kakiage Udon
Tempura made by frying shrimp and chopped vegetables coated with wheat flour. Generally, it’s cheaper than shrimp Tempura Udon. It’s the perfect choice for those who want to enjoy Tempura Udon at a reasonable price with a good texture.
Tsukimi Udon
Kake Udon with a raw egg dropped into it. The egg yolk is likened to the moon, hence the name Tsukimi (moon-viewing) Udon. Japan has a custom of eating fresh raw eggs because they are readily available.
Bukkake Udon
After boiling the noodles and removing the hot water, they are served on a plate and a small amount of thick broth or soy sauce is poured directly on them. Various toppings such as meat or Tempura are available.
Wakame Udon
Udon topped with Wakame, a very familiar seaweed in Japan that is rich in dietary fiber and minerals.
Nameko Udon
Udon served with Nameko, a type of mushroom known for its unique slimy texture and high nutritional value.
Sansai Udon
Udon made with Sansai, or mountain vegetables. These include spring wild plants like butterbur sprouts and Codonopsis lanceolata, and ferns like bracken and ostrich fern.
Tanuki Udon
In the Kanto region, centered around Tokyo, Udon with Tempura bits is called Tanuki Udon. However, in the Kansai region, centered around Osaka, Tanuki refers to Soba topped with fried tofu, so Tanuki Udon in Kanto and Kansai refer to completely different dishes.
Kitsune Udon
Udon topped with sweetly boiled fried tofu. In Japan, there is an ancient culture of venerating foxes as gods, and it is said that foxes like fried tofu.
Croquette Udon
You won’t find this on the menu of high-end Udon shops in town, but it’s a common item at cheap Udon shops in train stations. It’s a satisfying and affordable type of Udon.
Curry Udon
Curry Udon, a combination of the beloved Japanese curry and Udon, can be said to be a completely different type of Udon. There is also Curry Soba, but Curry Udon is generally more common.
