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thick white noodles

Thick white noodles (udon) are made of wheat flour, water and a little salt. The mixture is then kneaded and cut into thick slices. There are four kinds udon made in Japan-cooked; frozen (cooked, and then frozen); uncooked dried; and nearly raw (uncooked, dried until nearly raw). These usually can be found in most Japanese grocery stores. The type of udon depends on the region, and each udon has special characteristics as shown in the table below.

Udon Table

Udon Characteristics
Sanuki Udon

Originated in Kagawa Pref.		 Very firm noodles. Most widely used type in Japan.
Goto Udon

Originated in Nagasaki Pref.		 Includes camellia oil. Because these are handmade, they are more expensive and harder to find.
Himi Udon

Originated in Toyama Pref.		 Firm noodles. Because these are handmade, they are more expensive and harder to find.
Mizusawa Udon

Originated in Gunma Pref.		 Firm noodles. Width is round and a little wider than other types.
Inaniwa Udon

Originated in Akita Pref.		 Width is flat and narrow.
Kishimen

Originated in Aichi		 Width is very flat and thin.