Udon

Udon noodles are traditional Japanese, usually thick, made from wheat fl our and often eaten with dashi broth (traditional Japanese broth made from kombu and often flavored with dried bonito katsuobushi). Depending on the region, the method of manufacture and the cooking technique, as well as the fillings, may vary. But the udon themselves have a very simple taste. Although often consumed at home, they are also served in family or specialty restaurants. They are nevertheless one of the most consumed Japanese dishes in Japan. They are generally eaten cold in summer and warm in winter. The tsuyu broths or sauces that accompany them for tasting are just as important.