Thick, chewy Japanese wheat noodles served in hot broth or cold with dipping sauce, known for their substantial texture and versatility in various preparations.
From Japanese 'udon,' possibly derived from Chinese 'wúdùn' or related to 'unton' (wonton). The noodles were likely introduced to Japan by Buddhist monks from China during the Kamakura period (1185-1333).
Udon's thick, bouncy texture comes from the high gluten content and a technique called 'teuchi'—kneading the dough by foot! Traditionally, the dough was placed in a bag and stepped on repeatedly to develop the gluten properly, creating that signature chewy texture that's impossible to achieve with hand-kneading alone.
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