Soluna · Eixample · Barcelona
What is udon? Thick Japanese wheat noodles
Udon are thick, white, springy Japanese noodles made from wheat flour, water and salt. Their chewy texture and neutral flavour make them ideal for broths.
01
What is udon
The dough is kneaded, rested and cut into thick strips. Traditionally it was trodden by foot, which is now done by machine. The texture sought is called “koshi”: firmness and elasticity.
02
Ways to serve it
Kake udon: in hot dashi broth. Zaru udon: cold, for dipping. Kitsune udon: with sweet fried tofu. Yaki udon: stir-fried with vegetables and meat or seafood.
The dough is kneaded, rested and cut into thick strips.
03
Difference from other noodles
It is thicker than soba and somen, and softer and less wavy than ramen. Its neutrality leaves the spotlight to the broth.
04
A winter dish
Hot udon is the ultimate comfort food during the cold months in Japan, although cold versions refresh in summer.
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