Udon: A Guide for International Travelers

What Is Udon?

Udon are thick, chewy Japanese noodles made from wheat flour, water, and salt. They are eaten in a hot broth made from kelp, dried bonito flakes, and similar ingredients, or served cold with a dipping sauce. Compared with ramen, udon has a gentler flavor and is usually inexpensive, which is why it is such an everyday meal in Japan. For travelers, it is an easy first step into Japanese food and fits into breakfast, lunch, or a late dinner. Note that standard udon broth is usually made with fish such as dried bonito, so vegetarians and vegans should ask what the broth is made from.

Broth and Styles Differ by Region

Udon is eaten all over Japan, but the color and flavor of the broth, and the usual way of eating it, vary a lot by region. In general, the Tokyo area tends toward darker broths colored by soy sauce, while the Kansai region around Osaka and Kyoto prefers lighter-colored broths that put the savory depth of kelp and dried fish up front.

Osaka is known as an udon city that takes its broth seriously and is credited as the birthplace of kitsune udon, topped with sweet-simmered fried tofu, and niku-sui, the beef broth of niku udon without the noodles. In Kyoto you will find dishes such as ankake, udon in thickened broth; keiran, with beaten egg swirled into that broth; and bowls piled with Kujo green onions, as well as shops known for curry udon or dipping udon with seasonal vegetables. In Tokyo, shops that stay open late and specialists serving noodles cut in-house are the most useful options for travelers. Kagawa Prefecture’s Sanuki udon is famous nationwide for its firm, springy noodles.

How to Order and Eat

1. First decide whether you want hot or cold udon. Noodles in hot broth are usually called “kake,” and cold noodles dipped in a sauce “zaru” or “tsuke.” There is also “kamaage,” boiled noodles served in their cooking water and dipped as you eat.
2. Then choose a topping. The name changes with it: tempura makes “tempura udon,” sweet-simmered fried tofu makes “kitsune udon,” and beef makes “niku udon.”
3. At most shops you order from the menu at your seat. At self-service shops, you take noodles and tempura yourself along a counter line and pay at the end.
4. Slurping udon is not rude, and it is fine to lift the bowl and drink the broth directly. You can add a little shichimi (seven-spice chili) from the table to change the flavor.

Udon vs. Soba

Udon and soba are the two Japanese noodle dishes most often mentioned together. Udon are thick, white wheat-flour noodles; soba are thinner, grayish noodles made with buckwheat flour. Many shops serve both, and the broths, sauces, and toppings overlap a lot. People with a buckwheat allergy need to be careful: even if you order only udon, some shops cook it in the same water or with the same utensils as soba. If you have an allergy, always check with the shop before ordering.

Recommended Shops by City

This site covers recommended udon shops city by city in Tokyo, Osaka, and Kyoto. To visit the shops credited with inventing kitsune udon and niku-sui, see the best udon in Osaka; for late-night shops and hand-cut specialists, the best udon in Tokyo; and to compare distinctive shops serving curry, dipping, and nabeyaki udon, the best udon in Kyoto. Below are representative shops from each city.