Udon
Udon
Udon (pronounced: /uːˈdɒn/) is a type of thick, wheat-flour noodle used frequently in Japanese cuisine. It is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of soy sauce, mirin, and dashi.
Etymology
The term "Udon" is derived from the Japanese language. The exact etymology is unknown, but it is believed to have originated from the Chinese noodle dish called cu mian, which was introduced to Japan during the Tang Dynasty.
Related Terms
- Soba: Another type of Japanese noodle, made from buckwheat flour.
- Ramen: A Japanese dish with Chinese origins, it is a noodle soup that comes with various toppings.
- Yakisoba: A Japanese noodle stir-fry dish.
- Somen: A thin, white Japanese noodle made of wheat flour.
- Tsukemen: A Japanese dish consisting of noodles which are eaten after being dipped in a separate bowl of soup or broth.
See Also
External links
- Medical encyclopedia article on Udon
- Wikipedia's article - Udon
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