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.
||Kagawa Pref.||Very firm noodles. Most widely used type in Japan.|
||Nagasaki Pref.||Includes camellia oil. Because these are handmade, they are more expensive and harder to find.|
||Toyama Pref.||Firm noodles. Because these are handmade, they are more expensive and harder to find.|
||Gunma Pref.||Firm noodles. Width is round and a little wider than other types.|
||Akita Pref.||Width is flat and narrow.|
||Aichi Pref.||Width is very flat and thin.|
Instant noodles (insutanto-rāmen) were first made by Japanese. The most common in Japan is ramen. Other types include buckwheat noodles and thick white noodles. Instant noodles are very easy recipes.