There are many kinds of noodles in Japan. Udon are white and the thickest noodles (about 4-6 mm wide). Udon noodles are made by kneading wheat flour, salt, and water. How to Make Udon Noodles
Dried udon, boiled udon, and fresh udon are available at stores. To cook udon noodles, following instructions in the packages is best since cooking time differs in each kind. How to Boil Somen/Udon Noodles
Udon can be eaten hot or cold and can be cooked in many ways. You might have seen udon noodles in hot soup. Cold udon noodles are also popular in summer. Cold udon noodles are eaten by dipping into dipping sauce. Noodle dipping sauce (mentsuyu) can be purchased or can be made by mixing soy sauce, mirin, and Japanese dashi soup stock. Serve cold udon with some toppings, such as sesame seeds, grated fresh ginger, nori (dried seaweed), chopped green onion, wasabi, and so on. It's OK to make slurping sounds when eating udon noodles in Japan. Japanese Table Manners
Udon Recipes:
