japanese food - art of making udon noodles うどん

Udon (うどん or 饂飩) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There is a variety of ways it is prepared and served. Its simplest form is in a hot soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, kakiage (mixed tempura fritter), abura-age (sweet, deep-fried tofu pouches), kamaboko (sliced fish cake), and shichimi spice added to taste. うどん or 饂飩

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