Udon (うどん/饂飩) is a type of thick wheat-based noodles and my western high-school friends also called them white worms!
Udon is most commonly served hot as noodle soup. The flavour of the soup and topping varies from region to region. But the udon are definitely much tastier and firmer than what you can get overseas. I believe most of the udon are still handmade. When we were in Okayama, we also saw a chef making his own udon!
The most common form of udon is served like this:
Ms YI recommended that I go to Nagoya (名古屋) to try their aka (red) miso dishes, so we made a stop at Nagoya and tried the miso nikomi udon (味噌煮込みうどん):
These udon are extra firm and tasty. The soup is full-flavoured and it generally contains chicken, a floating cracked raw egg stirred in, kamaboko, vegetables and fried tofu. The udon is of a special kind as it needs to be simmered in the soup for prolonged period to absorb to full flavour. It is one of the most salty dishes that we had. But also very yummy. I would strongly recommend that you give this dish a try next time you are in Nagoya.
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