What Is Udon, a Noodle Dish Loved by the Japanese for Generations?
Udon is one of Japan’s beloved soul foods-filling, comforting, and easy to enjoy anytime. Its appeal lies in the pleasantly chewy noodles and smooth, satisfying slurp, and you can customize each bowl with different broths and toppings to match your taste. This article starts with an overview and history of udon, then introduces classic favorites commonly eaten across Japan as well as distinctive regional udon found nationwide. If you want to learn more about Japan’s udon culture and the many types of udon, you’ll find this a helpful guide.
What is udon?
Udon (饂飩) refers to noodles made by kneading water and wheat flour together, then shaping the dough into noodle strands.
There are various names depending on noodle thickness, such as somen and hiyamugi, but all of these are classified as udon.
In a narrower sense, it’s defined as dried noodles formed with a diameter of at least 1.7 millimeters.
What sets it apart from other noodle dishes is differences in ingredients and cooking processes, such as the following.
- Udon: wheat flour, water
- Soba: buckwheat flour, water, *may also use a small amount of wheat flour
- Chinese noodles (ramen): wheat flour, water, kansui (alkaline salt water solution)
Udon is known for being easy to digest and gentle on the body, as it’s low in dietary fiber and high in carbohydrates.
Because it’s quick to cook and easy to enjoy, it’s popular with people of all ages and is a familiar everyday dish in Japan.
History of Udon
Udon’s history begins with wheat flour and milling techniques traveling from West Asia along the Silk Road to China.
While there are several theories, it’s widely believed udon reached Japan during the Nara period (710–794) through the Kentōshi, official envoys sent to Tang China.
As for its origins, ideas range from a Tang-era sweet called “konton” (dumplings filled with sweet bean paste) to “muginawa,” made by mixing rice and wheat flour. Many consider the closest prototype of modern udon to be “kirimugi,” introduced during the Muromachi period (1336–1573) from the Song (present-day China).
By the Edo period (1603–1868), udon had spread across Japan. Shaped by each region’s climate and local character, it gradually evolved into distinctive local food cultures. Because Japan sits in the Far East and is surrounded by the sea, outside influences often stayed within the country, making it easier for them to develop in uniquely Japanese ways.
As a result, clear regional traits emerged in noodle-making, preservation methods, broth, and ingredients, giving rise to local specialties like “Sanuki udon” and “Inaniwa udon,” mentioned later.
Udon also has an auspicious meaning as a good-luck charm.
Udon is said to symbolize long life because of its thickness and length, and is considered a lucky food in Japan.
In Japan, it has long been eaten on hare days-special occasions such as New Year’s and Shichi-Go-San.
Because noodles can also carry meanings like “for years to come” and “better luck in love,” udon is often given as a wedding favor, with wishes for a long-lasting marriage.
It also keeps well and is unlikely to clash with someone’s tastes, making it a classic lucky gift for mid-year and year-end seasonal presents.
Another unique point is that the meaning can change depending on the type of udon.
For example, thin, long udon can mean “may you build a slender, smooth, and well-rounded relationship” (good relationships), while thick, long udon can mean “may you live a long and full life” (health and longevity).
Classic Udon Dishes
Even though they’re all called udon, there’s a wide range of styles depending on how they’re prepared and served. Here are five udon dishes commonly eaten in Japan.
The dishes below are everyday favorites you’ll find not only at restaurants, but also on home dinner tables.
Kake udon
“Kake udon” is a dish where warm broth is poured over a bowl of boiled udon noodles.
The broth is rich with dashi, pleasantly fragrant, and mild enough to drink as-is.
A classic, go-to menu item that serves as the base for many udon varieties, it can be enjoyed in countless ways with different toppings and condiments.
Because you can really taste the ingredients, it’s also recommended for first-time visitors trying udon in Japan.
Zaru udon
“Zaru udon” refers to a dish of boiled udon noodles chilled in cold water and served on a bamboo tray or similar dish. The noodles are typically dipped in a soy sauce-based dipping broth (mentsuyu) before eating. It’s a simple menu item that lets you enjoy udon’s natural flavor, including its chewiness and smooth texture. It pairs well with toppings like green onions and ginger, and because it’s light and refreshing, it’s especially popular in the hot summer months.
Kitsune udon
“Kitsune udon” is a dish made by topping “kake udon” with sweet-and-savory seasoned aburaage (deep-fried tofu).
Its appeal lies in the springy udon noodles and the juicy aburaage soaked with broth.
Easy to eat, it’s a beloved menu item for people of all ages.
The name is said to come from the belief that foxes-considered lucky-are fond of aburaage.
Beef udon
“Niku udon” is a dish made by topping “kake udon” with beef and onions that have been slowly simmered.
The sweet-and-savory beef pairs perfectly with the chewy, springy udon noodles, and the broth infused with rich umami and gentle sweetness really whets your appetite.
It’s very filling, so it’s recommended when you’re hungry or want a hearty meal.
Depending on the region, pork or even horse meat may be used instead of beef, offering a wide range of variations to enjoy.
Curry Udon
“Curry udon” is a dish of boiled udon noodles topped with curry broth.
It’s an original Japanese creation, known for the wide variety of flavors you can get depending on the curry broth.
The just-right heat of the curry brings out the savory taste, and the noodles coated in rich curry are deeply satisfying.
You can also enjoy plenty of variations with toppings like meat, onsen egg, and green onions.
Japan’s Five Great Udon Varieties
Across Japan, you’ll find a wide variety of distinctive regional udon.
Among them, we’ll introduce the especially well-known “Japan’s 5 Great Udon.”
They’re not something you can often enjoy abroad, so if you travel to a nearby area, be sure to try them.
1. Sanuki udon
“Sanuki udon” is a signature dish of Kagawa Prefecture (formerly Sanuki Province), where udon is deeply rooted in local food culture. Among regional udon styles, it’s fair to say it’s the most famous.
Its biggest defining feature is the unique balance of a firm bite and soft, pleasantly chewy texture. Smooth noodles with just the right springiness-never overly hard-are easy to enjoy for their satisfying slurp and mouthfeel. The broth, often made with iriko (dried sardines), pairs perfectly with the noodles and brings out their savory depth. In many cases, Sanuki udon is made with fresh or semi-dried noodles.
2. Inaniwa Udon
“Inaniwa udon” is a signature dish of Akita Prefecture, where it originated. With a long history of Approx. 350 years, it was considered a luxury food that only shoguns and nobles could enjoy until the Meiji era (1868-1912), and it has only spread to the general public over the past Approx. 50 years. It’s made using the “hand-stretched method,” in which starch is used as dusting flour and the dough is stretched out like somen noodles, and its slightly flat cross-section is a defining feature of “Inaniwa udon.” Thanks to this hand-stretched method, tiny air bubbles form in the noodles, creating a pleasantly firm bite and a smooth, easy-to-eat texture.
3. Mizusawa Udon
“Mizusawa Udon” is a signature local specialty of Gunma Prefecture.
This hand-cut udon is said to have originated near Mizusawa-dera Temple, which has a history of Approx. 1,300 years.
Using a unique method with more than 20 steps, it’s carefully made over two days, with sun-drying at the end as a key finishing touch.
“Mizusawa Udon” showcases craftsmanship passed down through generations, featuring a smooth, silky texture and white noodles that are slightly translucent in places.
It’s most often served cold as zaru udon, and you can also enjoy it with the shop’s own signature dipping sauce.
4. Goto Udon
“Goto Udon” is one of Nagasaki Prefecture’s signature dishes. It’s made by repeatedly stretching and bundling rod-shaped dough while brushing it with camellia oil, a specialty of the Goto Islands, then aging and drying it over and over until finished.
Carefully crafted over time, Goto Udon becomes glossy, resilient noodles that are hard to break, with a pleasantly springy bite and a distinct depth of flavor.
It’s slightly thinner than typical udon, and another hallmark is its rounded, somen-like shape.
“Ago dashi,” a broth made with locally caught flying fish, is also a beloved pairing with these noodles.
5. Himi Udon
“Himi (ひみ) udon” is a signature local specialty of Toyama Prefecture.
It’s carefully made using a hand-stretched method, while also incorporating hand-kneading techniques that adjust the amount of water and salt to match the day’s temperature and humidity.
In the past, production was limited, and it was even called the “phantom udon.”
The slightly thin noodles still feel satisfyingly hearty and pleasantly chewy, so they’re sometimes compared to mochi.
Delicious both hot and cold, Himi udon lets you choose how to enjoy it based on the season or how you’re feeling.
Three Unique Regional Udon Picks
We’ve introduced Japan’s five major udon styles, but there are many more unique regional udon dishes across the country.
To wrap up, here are three especially distinctive and popular local udon varieties from around Japan.
Trying regional udon is also a great way to experience Japanese culture and everyday food traditions, so it might be worth adding to your list of Japan travel highlights.
1. Himokawa Udon
“Himokawa udon” is Gunma Prefecture’s signature local dish. Its defining feature is noodles that are thin but very wide. While it varies by shop, the noodles are often around 0.1 cm thick, and their width ranges from 1.5 cm to well over 10 cm-some are extremely wide. They’re served long, not cut short for easier eating, so they look very different from other types of udon. With a shape closer to flattened mochi or lasagna, they can seem nothing like udon at first glance. Thanks to the large surface area, the noodles soak up the broth well, letting you enjoy their unique texture and smooth, satisfying slurp.
2. Miso Nikomi Udon
“Miso Nikomi Udon” is a signature local specialty of Nagoya (Aichi Prefecture).
One of its defining features is the cooking method: noodles kneaded using only water are simmered in a clay pot while still raw.
Because it’s made with fresh noodles that don’t use salt, it has a chewier bite than typical udon, and many people are surprised by how firm the noodles are.
The broth is based on a rich, darker red miso popular in the Tokai region, offering deep umami along with a wonderful aroma.
It’s also packed with hearty toppings like chicken, fish cake, and mushrooms, making it a filling favorite among locals.
3. Saraudon
“Sara udon” is a signature local dish from Nagasaki Prefecture. Despite the name, it’s actually closer to crispy fried noodles than udon. It’s said to have originated in Nagasaki as a delivery-friendly twist on champon. There are two types-thick noodles and thin noodles-but across Japan, the thin-noodle version is the most common. Crispy fried noodles are topped with a Worcestershire-based, savory thick sauce loaded with meat, seafood, and vegetables, creating its signature crunchy texture.
Udon chain restaurants you can find all across Japan
In Japan, you’ll find not only dedicated udon restaurants but also plenty of well-established chains.
Among them, the two best-known nationwide brands are “Marugame Seimen” and “Hanamaru Udon.”
The table below summarizes each chain’s key features and differences.
| Store Name | Marugame Seimen | Hanamaru Udon |
|---|---|---|
| Number of Locations in Japan | Approx. 1,100 stores | Approx. 420 stores |
| Udon | Sanuki udon: 100% domestically produced wheat | Sanuki udon: an original blend of domestic and imported wheat |
| Price per bowl of kake udon (tax included) | Regular: 440 yen / Large: 630 yen / Extra Large: 820 yen | Small: 360 yen / Medium: 520 yen / Large: 700 yen |
| Key Features | The open-kitchen setup lets you watch the cooking process up close, Plus they serve freshly made udon prepared from flour on-site | Consistent udon made at a central kitchen, Plus a “healthy” angle: every udon dish includes dietary fiber equivalent to about one head of lettuce |
| What Makes It Appealing | Plenty of udon options and tempura toppings, A family-friendly vibe that feels welcoming | Generous portions per bowl and great value for money, Menu options designed with female customers in mind |
You’ll see these all over Japan, and they make it easy to enjoy udon at a reasonable price.
Takeout is also available, so it’s a good option when you’re short on time or want to skip the hassle of looking for a place to eat.
Cup udon noodles you can buy at convenience stores
Cup udon is instant udon in a cup-you just pour in hot water and it’s ready in a few minutes. Think of it as the udon version of Cup Noodles.
Two of the most famous and popular options are Maruchan’s “Akai Kitsune Udon” and “Donbei.” “Akai Kitsune Udon” stands out for its carefully crafted broth made with a blend of bonito flakes, letting you enjoy the true aroma and flavor of dashi. The rich dashi pairs perfectly with a thick, sweet fried tofu topping and curly noodles, making every bite even more satisfying.
“Donbei,” on the other hand, is known for its plump, subtly sweet tofu and thick, straight noodles with a pleasantly chewy texture. It also comes with a colorful shichimi chili seasoning that adds a punchy kick and an addictive finish that brings out the broth’s flavor.
To suit regional tastes, both brands sell different broths by area: “Akai Kitsune Udon” comes in four varieties, and “Donbei” comes in three. They’re easy to pick up at any convenience store-great to eat at your hotel or take home as a souvenir.
FAQ about Udon
Q
What kind of dish is udon?
A
Udon refers to noodles made by kneading water and wheat flour together, then shaping the dough into noodle strands.
Q
What’s the difference from soba?
A
Udon uses wheat flour, while soba uses buckwheat flour.
Q
What’s the difference from Chinese-style noodles used for ramen?
A
Chinese-style noodles use not only wheat flour and water, but also kansui (an alkaline saltwater solution).
Summary
We’ve introduced udon-one of Japan’s beloved soul foods-along with its cultural side. What did you think?
As mentioned in this article, “udon” can mean very different things depending on the region and the shop.
Just like local ramen, you’ll find regional udon specialties all across Japan, so be sure to set aside time in your travel plans to try the local udon wherever you go.