うどん
うどん
noun
udon; thick wheat noodles
1.
udon; thick wheat noodles
A type of thick, chewy wheat flour noodle commonly used in Japanese cuisine, typically served in hot broth or cold with dipping sauce.
冷たいうどんが食べたい。
I want to eat cold udon.
うどんをつるつる食べる。
To slurp up udon noodles.
讃岐うどんは香川県の名物だ。
Sanuki udon is a specialty of Kagawa Prefecture.
寒い日は温かいうどんが食べたくなる。
On cold days, I crave warm udon.
お昼に駅前のうどん屋に行って、天ぷらうどんを食べた。
At lunchtime I went to the udon shop in front of the station and had tempura udon.
うどん is one of the most popular traditional Japanese noodle dishes, made from wheat flour. The noodles are thick and chewy, in contrast to the thinner そば (buckwheat noodles).
COMMON TYPES:
- 掛けうどん: udon in hot broth (the simplest style)
- 釜揚げうどん: freshly boiled udon with dipping sauce
- ざるうどん: cold udon served on a bamboo tray
- 焼きうどん: stir-fried udon
- 天ぷらうどん: udon topped with tempura
CULTURE:
讃岐うどん from 香川県 is the most famous regional variety. Udon shops (うどん{屋}) are widespread and serve as affordable, quick meal spots.
RELATED WORDS:
- そば: buckwheat noodles (thinner, often paired as a comparison)
- ラーメン: ramen (Chinese-origin wheat noodles in flavored broth)
- 素麺: very thin wheat noodles, usually eaten cold in summer