Udon are among Japan’s most popular noodles and have been for centuries. Made from wheat, salt, and water, they are known for their traditionally thick and chewy texture, though there are many variations, such as thinner udon like Inaniwa or flat ones like Kishimen.
With their delicate, neutral flavor, they pair perfectly with dishes rich in taste. Versatile and filling, udon noodles are a staple of Japanese cuisine, able to elevate both simple recipes and more elaborate preparations.
