うどん

うどん
noun
udon; thick wheat noodles
food
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(つめ)たいうどんが食(た)べたい。
I want to eat cold udon.
うどんをつるつる食(た)べる。
To slurp up udon noodles.
讃岐(さぬき)うどんは香川県(かがわけん)の名物(めいぶつ)だ。
Sanuki udon is a specialty of Kagawa Prefecture.
寒(さむ)い日(ひ)は温(あたた)かいうどんが食(た)べたくなる。
On cold days, I crave warm udon.
お昼(ひる)に駅前(えきまえ)のうどん屋(や)に行(い)って、天(てん)ぷらうどんを食(た)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).

Types

  • 掛(か)けうどん: udon in hot broth (the simplest style)
  • 釜揚(かまあ)げうどん: freshly boiled udon with dipping sauce
  • ざるうどん: cold udon served on a bamboo tray
  • 焼(や)きうどん: stir-fried udon
  • 天(てん)ぷらうどん: udon topped with tempura

Cultural note

讃岐(さぬき)うどん from 香川県(かがわけん) is the most famous regional variety. Udon shops (うどん屋(や)) 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(そうめん): very thin wheat noodles, usually eaten cold in summer

Related Words

Related: 蕎麦(そば) (soba noodles)
Related: ラーメン (ramen)
Related: 中華麺(ちゅうかめん) (Chinese-style noodles)
Compare: そうめん (somen)
core
Added 2026.1.16 12:21 · Revised 2026.9.4 21:29
05000/05182_udon