Udon (usually written as udon) is a type of thick wheat flour noodle used frequently in Japanese cuisine.It is often served hot as a noodle soup in its simplest form, as kake udon It is usually topped with thinly chopped scallions.Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or a thin slice of kamaboko, a halfmoon-shaped fish cake, is often added.Shichimi can be added to taste.aburaage, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce.
The flavor of broth and topping vary from region to region. used in western Japan.This is noticeable in packaged instant noodles, which are often sold in two different versions for east and west. Currynanban is another popular variation, served in curry broth.
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