What is udon?
Q: What is udon?
A: Udon is a type of thick, wheat-based noodle popular in Japanese cuisine.
Q: How is udon most often served?
A: Udon is most often served hot as a noodle soup in a mild, salty broth.
Q: What is the simplest form of udon?
A: The simplest form of udon is called kake udon, which only consists of dashi stock, soy sauce (shōyu), mirin, and udon noodles.
Q: What kind of toppings can be put on top of udon soup?
A: Thinly cut scallions are commonly used as toppings on udon soup, along with other common toppings such as kamaboko, prawn or vegetable tempura, some spices, and wakame.
Q: How does the flavor and texture of udon vary from region to region?
A: The flavor of the broth and toppings, as well as even noodle texture and thickness, is different from region to region. Usually, dark brown broth made from dark soy sauce (koikuchi shōyu) is common in eastern Japan. Light brown broth made from light soy sauce (usukuchi shōyu) is common in western Japan.
Q: What is Kagawa Prefecture famous for?
A: Kagawa Prefecture is famous for using udon as a staple food.
Q: What are the main ingredients in kake udon?
A: The main ingredients in kake udon are dashi stock, soy sauce (shōyu), mirin, and udon noodles.
