What’s the first thing that comes to mind when you think of Japanese food? Sushi? Or ramen? A new trend is currently taking the Western world by storm: udon. In Japan, it’s a staple food and, along with ramen and soba, ranks among the top three most popular types of noodles. Here, it’s appearing on more and more menus where mie or rice noodles used to be the norm. Or even spaghetti. Yet these thick wheat noodles have little in common with pasta beyond the list of ingredients. What sets them apart is their texture, which is unlike anything found in Western pasta cuisine. In our detailed guide, we’ll explain exactly what udon is all about, the different varieties available, and how to prepare it at home.
What Are Udon?
But let’s start from the beginning. Udon (うどん) are thick Japanese wheat noodles made from flour, water, and salt. So, basically, they’re not unlike Western noodles. But then there’s the thickness and texture: soft, yet with a distinct bite, slightly slippery, and filling the whole mouth. In Japanese, this is called koshi—a kind of resilience that good noodles should have. It’s essentially the “al dente” that everyone strives for but can never quite achieve when cooking. Anyone who has ever eaten real udon immediately understands why a special word was invented for this texture.
Udon is one of the oldest forms of noodles in Japan. The first written records date back to the 9th century, when Buddhist monks brought noodles from China to Japan. Over the centuries, udon has evolved from a monastic dish into one of the country’s most popular everyday meals. Today, Japan has specialized udon restaurants as well as udon vending machines, udon fast-food chains, and, of course, homemade udon.
In our Ramen Guide, we explain exactly how udon differs from ramen and soba.
Inaniwa Udon (Credit: pelican, Wikimedia Commons, CC BY-SA 2.0)
Regional Variations: Not All Udon Is the Same
As is often the case in Japanese cuisine, the region makes all the difference. Depending on where you are in Japan, the noodles, the broth, and even the way the dish is served can vary greatly.
Sanuki Udon – the classic from Kagawa When Japanese people say “udon,” many first think of Sanuki udon from Kagawa Prefecture on the island of Shikoku. These noodles are considered the gold standard: uniformly thick, with a distinct koshi, and served in a clear dashi broth. Kagawa is so proud of its udon that the prefecture is unofficially known as the “Udon Prefecture.” If you visit, it’s best to take a little udon tour through the many small eateries, some of which are already open in the morning. Udon for breakfast? Of course.
Inaniwa Udon – the elegant exception Inaniwa udon from Akita Prefecture in northern Japan is the complete opposite of Sanuki udon. It is thinner, smoother, and traditionally hand-pulled—a labor-intensive process that (no joke!) takes four days. The noodles have an almost silky texture and are often served cold with a dipping sauce. In Japan, they are considered a delicacy and are often brought as gifts.
Ise Udon – Soft and Savory Ise udon from Mie Prefecture breaks one of the basic rules of the udon world: it’s cooked until very soft, with almost no koshi (chewiness). Instead, it’s topped with a rich, dark sauce made from tamari (a thicker soy sauce) and dashi—a small amount, but intensely flavorful. You can’t quite decide whether it’s a soup or a sauce. In any case, they taste absolutely delicious.
Kishimen – flat instead of round Strictly speaking, kishimen from Nagoya aren’t udon, but they belong to the same family. Instead of being round, these noodles are flat and wide—a bit like wide ribbon noodles, but with the typical Japanese wheat noodle texture. If you visit Nagoya, kishimen are a must-try.
How to eat udon? Hot, cold, with broth or without …
Udon is surprisingly versatile. Basically, whether hot or cold, with or without broth—anything goes. How to get those heavy, slippery noodles into your mouth with chopsticks is another story altogether.
Ways to Prepare
Kake-Udon is the simplest and most classic version: noodles in a light dashi broth, seasoned with soy sauce and mirin. Top with a few pieces of wakame seaweed or green spring onion rings, if desired. Otherwise, no distractions.
Zaru-Udon is cold udon served on a bamboo sieve and dipped in a cold dipping sauce (tsuyu)—similar to Zaru Soba. A real treat on hot summer days.
Kamaage udon is especially popular in Kagawa: the noodles are served directly from the cooking water into the bowl, without being rinsed. It is served with a separate dipping sauce made from dashi and soy sauce. This makes the noodles even softer, and the starch in the water gives the dish a slightly creamy texture.
Mazeudon (maze = mixed) is the brothless version—a bit like a pasta salad, but lukewarm and with more nuanced flavors. Instead of broth, sauce, oil, and toppings are added directly to the hot noodles, which are then mixed well. The result has a more intense flavor and is very filling. Plus, it’s quick to make. We have a recipe for you below.
Typical Toppings
A few classics you'll find on the menu at any udon restaurant in Japan:
Kitsune Udon literally means “fox udon”—named after the belief that foxes are particularly fond of marinated tofu pockets (Aburaage). These caramelized tofu slices are soft, slightly sweet, and soak up the broth like a sponge. One of the most popular udon toppings of all.
Tanuki-Udon comes topped with crispy tempura batter bits (Tenkasu). No vegetables, no meat—just the fried bits, which are firm at first and then soak up the broth and become soft.
Tsukimi-Udon means “moon-viewing udon.” A raw egg is added to the hot broth; the yolk resembles the full moon. It’s poetically Japanese and looks lovely in the soup bowl. The heat of the broth gently cooks the egg without making it firm. Of course, only very fresh eggs are used for this.
Meat Toppings: Thin slices of beef or chicken in a sweet-salty marinade are particularly common. In the Kansai region, Niku-Udon (meat udon) with tenderly cooked beef is especially popular.
Sansai-Udon is served with mountain vegetables (Sansai)—pickled or steamed wild herbs and roots that add a slightly tart, earthy note. It’s rarely found outside of Japan, as these are native ferns, buds, and roots that don’t grow here or are seldom found on menus.
Make udon yourself or buy it?
At first glance, udon dough seems straightforward. Flour, water, salt. No special ingredients, unlike ramen, which uses kansui powder. But what’s nearly impossible to achieve at home is the texture. The typical Koshi texture is achieved through intensive kneading—traditionally with the feet (really, the technique is called ashibumi (足踏み))—and by maintaining the right balance of moisture and pressure when rolling out the dough. Homemade udon can certainly be delicious, but in practice, it rarely comes close to the quality found in a Japanese restaurant. Good pre-cooked udon noodles are therefore not a compromise, but the more practical choice. The result on your plate is ultimately better. You just need to heat them briefly in boiling water.
Recipes: Making Udon at Home
Quick Mazeudon for Busy Weekdays
The no-broth version—ready in under 15 minutes, filling, and with a pleasant spiciness thanks to the sauce. Our Mentaiko Mazeudon Sauce with a spicy cod roe note makes this especially easy.
Serves 1
Ingredients:
- 1 serving of pre-cooked udon
- 1 packet Mentaiko Mazeudon sauce
- 1 very fresh egg (optional, for the egg yolk topping)
- 1 scallion, finely chopped
- 1 sheet nori, cut into strips
- A little sesame oil (optional)
Preparation:
- Briefly heat the udon noodles in boiling water according to the package instructions—for pre-cooked noodles, two to three minutes is usually sufficient.
- Drain, but do not rinse with cold water. The noodles should remain hot.
- Pour the sauce directly into the bowl, add the noodles, and mix well until everything is evenly coated.
- Optional: Place an egg yolk in the center and mix it in before eating—this makes the dish creamier.
- Top with scallions and nori strips, add a few drops of sesame oil, and you’re done.
Tip: If you prefer something a bit heartier, add a dollop of Gochujang or some chili oil. Craving some veggies? You can add thinly sliced cucumber strips or broccoli, for example, as desired.
Tsukimi Udon for When you Feel Poetic (And Hungry)
An elegant, simple dish that still looks special. The egg gently “cooks” in the hot broth—ideally, the yolk remains slightly runny.
Serves 2
Ingredients:
- 2 servings pre-cooked udon
- 700 ml dashi (from granules, as ready-made liquid dashi, or homemade—a vegan kombu-based version works just as well)
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp salt
- 2 fresh eggs
- 2 scallions, thinly sliced
- Optional: one sheet of nori per bowl, a little grated daikon
Preparation:
- Heat the dashi in a pot. Add the soy sauce, mirin, and salt, and bring to a brief boil. Then reduce the heat to medium—the broth should simmer, not boil.
- Warm the udon noodles briefly according to the package instructions, drain them, and divide them among the bowls.
- Pour the hot broth over the noodles.
- Now comes the crucial moment: Gently slide each egg individually directly into the broth. The yolk should remain intact. Let it sit for one minute—the heat of the broth will gently cook the egg through.
- Sprinkle with green onions, top with nori, and serve.
Tip: For the vegetarian version, simply use dashi made from kombu. The broth will be lighter and milder—perfect as a clear soup.
Udon is one of those dishes that always hits the spot. Especially after a long day at work. Chewing the noodles really helps the stress melt away. It’s all about simplicity. A good bowl of noodles in a hearty broth, maybe with an egg on top—that’s all you need. If you’re in a pinch, even plain with a little butter and ketchup works. But shh, you didn’t hear that from us. Enjoy your meal!
