Udon (udon) - Udon

Japanese: うどん(饂飩) - うどん

A type of noodle. Made by adding a small amount of salt to wheat flour, kneading it with water, rolling it out thinly, and cutting it into strips. It became widespread during the Edo period, and was especially popular in the Kansai region. Udon is boiled in hot water and then dipped into broth, and is then served as kake udon, or kitsune udon, which is made with deep-fried tofu and green onions, or tempura, or nabeyaki udon, which is made in a small earthen pot with kamaboko fish cakes and other ingredients. There are also dried hio udon, wider himokawa (kishimen), thinner hiyamugi and somen noodles, etc.
→ Related article Sanuki udon

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

麺(めん)類の一種。小麦粉に塩を少量加え，水でこねて薄く打ちのばして細く切る。江戸時代に広く普及し，関西ではとりわけ愛好された。熱湯でゆで，これを煮汁に入れたかけうどん，油揚げとネギを入れたきつね，てんぷら，かまぼこなどを入れ小さな土なべで煮るなべ焼きうどんなどがある。また乾燥した干うどん，幅を広めに作ったひもかわ（棊子麺(きしめん)），細めに作った冷や麦(ひやむぎ)，素麺(そうめん)などがある。
→関連項目讃岐うどん

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