One of Japan’s most well-known foods, udon is thicker than their culinary cousins of soba and ramen. These thick wheat noodles are hearty, wholesome, and delicious.
Udon is popular piping hot in either soup or stir-fried as yaki udon or served cold during the hot summer months. They also have a chewy, satisfying texture that complements the flavors with which they’re served.
The exact origins and timeline of udon is unknown, although there are many myths about its history and invention. Wherever it came from and however long it’s been around, we do know it’s been eaten in Japan for at least many hundreds of years — possibly even for more than a millennium.
When served as a soup, there are many different garnishes; popular ones include scallions or tempura. Udon also can be served as a kind of “second course” after shabu-shabu to make sure nothing goes to waste; in this preparation, while people cook thin beef slices and vegetables in the simmering water, the liquid absorbs the flavors of these ingredients and turns into a tasty broth base. This can then be used for a hot, delicious udon soup.
Uwajimaya carries udon both dried in our dried noodle aisle or fresh in our frozen section.