Udon

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Contents 1 Name Variations 2 About Udon 3 Production of Udon 4 Buying Udon 4.1 Udon Variations 5 Preparing Udon 6 Cooking Udon 7 Storing Udon 8 Udon Nutrition 8.1 Udon Nutritional Research 9 Udon Recipes 9.1 Udon Related Recipes

[edit] Name Variations

• Japanese thick noodles
• U-Dong
• kal guksu

[edit] 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.)

[edit] Production of Udon

[edit] Buying Udon

[edit] Udon Variations

[edit] Preparing Udon

[edit] Cooking Udon

[edit] Storing Udon

[edit] Udon Nutrition

• Udon Nutrient Charts

[edit] Udon Nutritional Research

[edit] Udon Recipes

Add a Udon Recipe to Cookbookwiki:

Name of Udon Recipe or Article	Add to Category
	Udon Recipe Buying Udon Article Udon Nutritional Research Article Udon Preparation Article Udon Cooking Method Article

• Udon Recipes
• Udon Recipes by Preparation Time
• Udon Recipes by Cost
• Udon Recipes by Dish Type

[edit] Udon Related Recipes

• Udon