noun a type of thick wheat flour noodle commonly used in Japanese cuisine
Udon is a type of thick wheat flour noodle commonly used in Japanese cuisine, often served in a hot broth with toppings like tempura, tofu, or vegetables.
Udon noodles are a versatile ingredient used in a variety of dishes beyond traditional Japanese cuisine, such as stir-fries, salads, and soups.
Visitors to Japan may seek out authentic udon shops to experience the local food culture and regional variations of the dish.
Udon holds cultural significance in Japan as a popular comfort food, often enjoyed in various regional styles and preparations.
Udon is a popular type of noodle used in Japanese cuisine, often served in a broth with various toppings such as tempura or vegetables.
Udon is a staple dish in Japanese cuisine that is often evaluated for its texture, flavor, and overall presentation.
I recently tried a new udon restaurant and wrote a review about the different types of udon dishes they offered.
In my cooking class, I teach students how to make homemade udon noodles from scratch and various ways to serve them.
Udon is a popular menu item at our Japanese restaurant, and we offer a variety of udon dishes to cater to different tastes.
I am conducting research on the nutritional benefits of udon noodles and how they compare to other types of noodles in terms of health.