Difference between revisions of "Udon"
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== [[:Category:Udon Recipes|Udon Recipe Category]] == | == [[:Category:Udon Recipes|Udon Recipe Category]] == | ||
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[[Category:Asian wheat noodles]] | [[Category:Asian wheat noodles]] | ||
[[Category:Udon| ]] | [[Category:Udon| ]] | ||
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[[Category:Asian wheat noodles]] | [[Category:Asian wheat noodles]] | ||
Latest revision as of 15:04, 8 May 2012
Name Variations
- Japanese thick noodles
- U-Dong
- kal guksu
About Udon
Wikipedia Article About Udon on Wikipedia Udon (Hiragana:うどん; Kanji:饂飩, rarely 餛飩; Traditional Chinese:烏冬, sometimes 烏冬麵) is a type of thick wheat-based noodle popular in Korean and Japanese cuisine. Udon is said to have been imported to Japan from China in the 6th century. This original udon was 2 to 3 cm in diameter, a flat pancake-shaped "noodle" added to miso-based soup. In modern Chinese, the characters 餛飩 refer to wonton dumplings, not noodles. (Compare pasta, which can be both noodle-like and dumpling-like.)
Recipes
Udon Recipes
Culinary directory of recipes for cooking udon.
Preparation Methods
