Udon
Udon ( 饂飩 , usually written as うどん) 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 , in a mildly flavoured broth called kakejiru , which is made of dashi , soy sauce , and mirin . It is usually topped with thinly chopped scallions . Other common toppings include tempura , often prawn or kakiage (a type of mixed tempura fritter), or aburaage , a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko , a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste.
Page Revisions
| Year | Metadata | Sections | Top Words | First Paragraph |
| 2018 |
72095 characters 13 sections 19 paragraphs 22 images 280 internal links 6 external links |
udon 0.692 udong 0.251 noodle 0.158 noodles 0.151 muginawa 0.150 story 0.117 enni 0.100 jikyō 0.100 kūkai 0.100 sanuki 0.100 うどん 0.100 broth 0.096 soba 0.093 priest 0.085 milling 0.085 |
Udon ( 饂飩 , usually written as うどん) 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 , in a mildly flavoured broth called kakejiru , which is made of dashi , soy sauce , and mirin . It is usually topped with thinly chopped scallions . Other common toppings include tempura , often prawn or kakiage (a type of mixed tempura fritter), or aburaage , a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko , a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste. |
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| 2017 |
68561 characters 13 sections 21 paragraphs 21 images 277 internal links 5 external links |
udon 0.699 udong 0.244 noodle 0.171 noodles 0.160 muginawa 0.146 story 0.114 enni 0.098 jikyō 0.098 kūkai 0.098 sanuki 0.098 うどん 0.098 broth 0.093 soba 0.090 priest 0.083 milling 0.083 |
Udon ( 饂飩 , usually written as うどん) is a type of thick wheat flour noodle of Japanese cuisine . It is similar to Italian vermicelli , a wheat flour noodle of similar size. |
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| 2016 |
58483 characters 9 sections 16 paragraphs 19 images 266 internal links 2 external links |
udon 0.578 muginawa 0.218 noodles 0.179 story 0.170 enni 0.145 jikyō 0.145 kūkai 0.145 priest 0.124 milling 0.124 shinsen 0.124 claimed 0.102 heian 0.102 noodle 0.102 broth 0.099 shōyu 0.095 |
Udon is often served hot as a noodle soup in its simplest form, as kake udon , in a mildly flavoured broth called kakejiru, which is made of dashi , soy sauce , and mirin . It is usually topped with thinly chopped scallions . Other common toppings include tempura , often prawn or kakiage (a type of mixed tempura fritter), or aburaage , a type of deep-fried tofu pockets seasoned with sugar, mirin , and soy sauce . A thin slice of kamaboko , a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste. |
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| 2015 |
57094 characters 8 sections 16 paragraphs 19 images 256 internal links 3 external links |
udon 0.551 muginawa 0.222 noodles 0.183 story 0.173 enni 0.148 jikyō 0.148 kūkai 0.148 priest 0.126 milling 0.126 shinsen 0.126 claimed 0.104 heian 0.104 noodle 0.104 broth 0.101 shōyu 0.097 |
Udon is often served hot as a noodle soup in its simplest form, as kake udon , in a mildly flavoured broth called kakejiru, which is made of dashi , soy sauce , and mirin . It is usually topped with thinly chopped scallions . Other common toppings include tempura , often prawn or kakiage (a type of mixed tempura fritter), or aburaage , a type of deep-fried tofu pockets seasoned with sugar, mirin , and soy sauce . A thin slice of kamaboko , a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste. |
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| 2014 |
57309 characters 8 sections 18 paragraphs 18 images 262 internal links 1 external links |
udon 0.571 noodles 0.203 muginawa 0.202 story 0.157 enni 0.135 kūkai 0.135 饂飩 0.135 shōyu 0.132 characters 0.125 noodle 0.118 priest 0.115 milling 0.115 wheat 0.105 shin 0.103 claimed 0.095 |
Udon is often served hot as a noodle soup in its simplest form, as kake udon , in a mildly flavoured broth called kakejiru, which is made of dashi , soy sauce (shōyu), and mirin . It is usually topped with thinly chopped scallions . Other common toppings include tempura , often prawn or kakiage (a type of mixed tempura fritter), or aburaage , a type of deep-fried tofu pockets seasoned with sugar, mirin , and soy sauce . A thin slice of kamaboko , a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste. |
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| 2013 |
55755 characters 8 sections 19 paragraphs 18 images 258 internal links 1 external links |
udon 0.563 noodles 0.199 muginawa 0.199 story 0.155 noodle 0.139 enni 0.132 kūkai 0.132 sakubei 0.132 新撰字鏡 0.132 饂飩 0.132 shōyu 0.130 characters 0.123 priest 0.113 milling 0.113 wheat 0.104 |
Udon is often served hot as a noodle soup in its simplest form, as kake udon , in a mildly flavoured broth called kakejiru, which is made of dashi , soy sauce (shōyu), and mirin . It is usually topped with thinly chopped scallions . Other common toppings include tempura , often prawn or kakiage (a type of mixed tempura fritter), or aburaage , a type of deep-fried tofu pockets seasoned with sugar, mirin , and soy sauce . A thin slice of kamaboko , a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste. |
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| 2012 |
47808 characters 8 sections 8 paragraphs 13 images 247 internal links 0 external links |
udon 0.525 enni 0.198 kūkai 0.198 饂飩 0.198 shōyu 0.195 characters 0.183 claimed 0.139 noodles 0.135 toppings 0.129 tempura 0.110 broth 0.108 noodle 0.104 oolong 0.099 miàn 0.099 9th 0.099 |
Udon is usually served hot as noodle soup in its simplest form as kake udon , in a mildly flavoured broth called kakejiru which is made of dashi , soy sauce (shōyu), and mirin . It is usually topped with thinly chopped scallions . Other common toppings include tempura , often prawn or kakiage (a type of mixed tempura fritter), or aburaage , a type of deep-fried tofu pockets seasoned with sugar, mirin , and soy sauce . A thin slice of kamaboko , a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste. |
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| 2011 |
26726 characters 8 sections 8 paragraphs 10 images 92 internal links 1 external links |
udon 0.492 enni 0.206 kūkai 0.206 饂飩 0.206 shōyu 0.203 noodles 0.197 claimed 0.145 toppings 0.135 tempura 0.114 broth 0.113 noodle 0.108 oolong 0.103 miàn 0.103 餛飩 0.103 unrelated 0.103 |
Udon is usually served hot as noodle soup in its simplest form as kake udon , in a mildly flavoured broth called kakejiru which is made of dashi , soy sauce (shōyu), and mirin . It is usually topped with thinly chopped scallions . Other common toppings include tempura , often prawn or kakiage (a type of mixed tempura fritter), or abura age , a type of deep-fried tofu pockets seasoned with sugar, mirin , and soy sauce . A thin slice of kamaboko , a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste. |
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| 2010 |
27261 characters 8 sections 8 paragraphs 10 images 93 internal links 1 external links |
udon 0.494 enni 0.279 kūkai 0.279 饂飩 0.186 shōyu 0.183 noodles 0.153 traveled 0.142 claimed 0.131 toppings 0.122 tempura 0.103 broth 0.102 buddhist 0.099 noodle 0.098 oolong 0.093 miàn 0.093 |
Udon ( 饂飩 , usually written as うどん) is a type of thick wheat - flour noodle popular in Japanese cuisine . |
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| 2009 |
26482 characters 8 sections 8 paragraphs 10 images 87 internal links 1 external links |
udon 0.492 enni 0.278 kūkai 0.278 饂飩 0.185 shōyu 0.182 noodles 0.152 traveled 0.142 claimed 0.130 toppings 0.121 characters 0.114 tempura 0.103 broth 0.101 buddhist 0.098 noodle 0.097 oolong 0.093 |
Udon is usually served hot as noodle soup in a mildly flavoured broth, in its simplest form as kake udon , served in kakejiru made of dashi , soy sauce (shōyu), and mirin . It is usually topped with thinly chopped scallions . Other common toppings include tempura , often prawn or kakiage (a type of mixed tempura fritter), or abura age , a type of deep-fried tofu pockets seasoned with sugar, mirin , and soy sauce . A thin slice of kamaboko , a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste. |
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| 2008 |
26667 characters 8 sections 6 paragraphs 9 images 83 internal links 1 external links |
udon 0.472 kūkai 0.223 shōyu 0.219 noodles 0.213 noodle 0.156 toppings 0.146 tempura 0.124 broth 0.122 oolong 0.111 miàn 0.111 餛飩 0.111 unrelated 0.111 9th 0.111 halfmoon 0.111 kakejiru 0.111 |
Udon is usually served hot as noodle soup in a mildly flavoured broth, in its simplest form as kake udon , served in kakejiru made of dashi , soy sauce (shōyu), and mirin . It is usually topped with thinly chopped scallions . Other common toppings include tempura , often prawn or kakiage (a type of mixed tempura fritter), or abura age , a type of deep-fried tofu pockets seasoned with sugar, mirin , and soy sauce . A thin slice of kamaboko , a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste. |
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| 2007 |
21481 characters 8 sections 6 paragraphs 6 images 76 internal links 1 external links |
udon 0.470 kūkai 0.221 shōyu 0.218 noodles 0.212 noodle 0.155 toppings 0.145 tempura 0.123 broth 0.121 oolong 0.111 miàn 0.111 餛飩 0.111 unrelated 0.111 9th 0.111 halfmoon 0.111 kakejiru 0.111 |
Udon is usually served hot as noodle soup in a mildly flavoured broth, in its simplest form as kake udon , served in kakejiru made of dashi , soy sauce (shōyu), and mirin . It is usually topped with thinly chopped scallions . Other common toppings include tempura , often prawn or kakiage (a type of mixed tempura fritter), or abura age , a type of deep-fried tofu pockets seasoned with sugar, mirin , and soy sauce . A thin slice of kamaboko , a halfmoon-shaped fish cake, is often added. Shichimi and beni shoga can be added to taste. |
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| 2006 |
18778 characters 8 sections 6 paragraphs 5 images 58 internal links 1 external links |
udon 0.486 餛飩 0.229 shōyu 0.225 noodles 0.188 noodle 0.160 toppings 0.150 tempura 0.127 broth 0.125 miàn 0.115 9th 0.115 halfmoon 0.115 kakejiru 0.115 koikuchi 0.115 pockets 0.115 sanuki 0.115 |
Udon ( Hiragana :うどん; Kanji : 饂 飩 , rarely 餛 飩 ; Chinese : 烏冬 , sometimes 烏 冬 麵 ) is a type of thick wheat -based noodle popular in Japanese cuisine . |
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| 2005 |
14163 characters 4 sections 7 paragraphs 1 images 56 internal links 9 external links |
udon 0.373 餛飩 0.281 shōyu 0.276 toppings 0.184 tempura 0.156 broth 0.154 noodles 0.154 halfmoon 0.140 kakejiru 0.140 koikuchi 0.140 pockets 0.140 usukuchi 0.140 うどん 0.140 饂飩 0.140 dark 0.132 |
Udon (Japanese: うどん or 饂飩, rarely 餛飩; Chinese: 烏冬, or often 烏冬麵) is a type of thick wheat -based noodle popular in Korean and Japanese cuisine . Udon is said to have been imported to Japan through Korea from China in the 6th century . This original udon was 2 to 3cm in diameter, a flat pancake shaped "noodle" added to the miso -based soup, and in modern Chinese the characters 餛飩 refer to wonton dumplings, not noodles. |
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| 2004 |
3053 characters 1 sections 5 paragraphs 0 images 16 internal links 0 external links |
udon 0.367 餛飩 0.346 village 0.265 kake 0.265 town 0.227 art 0.173 york 0.173 shoyu 0.173 pockets 0.173 うどん 0.173 饂飩 0.173 jiru 0.173 diameter 0.147 kakiage 0.147 city 0.128 |
Udon (うどん; rarely 饂飩 or 餛飩) is a type of thick wheat -based noodle popular in Japanese cuisine . Udon is said to have been imported to Japan from China in 6th century . This original udon was 2 to 3cm in diameter, a flat pancake shaped "noodle" added to the miso -based soup, and in modern Chinese the characters 餛飩 refer to wonton dumplings, not noodles. |
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| 2003 |
1767 characters 1 sections 2 paragraphs 0 images 11 internal links 0 external links |
kake 0.435 udon 0.302 art 0.284 york 0.284 shoyu 0.284 pockets 0.284 jiru 0.284 mildly 0.200 usa 0.200 international 0.187 batter 0.158 tempura 0.158 mirin 0.129 simple 0.124 dashi 0.124 |
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| 2002 |
1037 characters 0 sections 1 paragraphs 0 images 4 internal links 0 external links |
tenpura 0.593 flavoured 0.366 curd 0.347 udon 0.315 seasonal 0.268 noodle 0.207 thick 0.207 wheat 0.185 broth 0.162 bean 0.143 type 0.120 fried 0.111 vegetables 0.093 cuisine 0.085 japanese 0.077 |
Udon is a type of thick wheat noodle popular in Japanese cuisine. It is usually served in a strongly flavoured broth with seasonal vegetables, tenpura , or fried bean curd . |