Dish · japanese
Udon
Thick wheat noodles served hot in a light dashi and soy sauce broth, or cold with a dipping sauce, topped simply with scallion. The noodles carry a soft, chewy bite thicker than soba or ramen.
Where it comes from
Udon's thick wheat noodle developed regionally across Japan, with Sanuki in Shikoku becoming particularly known for a firm, springy texture built by kneading and resting the dough, sometimes underfoot, before cutting it by hand.
What cooks argue about
Cooks argue over kneading method: treading the dough with feet develops more gluten for a firmer chew, while hand-kneading is gentler and gives a softer noodle that some regional styles prefer.
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