page_title: Udon
section_title: Cold
hierarchical_section_title: Udon / Dishes / Cold
context_page_description: Udon 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, 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.
  The flavour of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce, is used in eastern Japan, and light brown broth, made from light soy sauce, is used in western Japan. This is noticeable in packaged instant noodles, which are often sold in two different versions for east and west. Currynanban is another popular variation, served in curry broth.
context_section_description: Zaru udon: Chilled udon noodles topped with shredded nori and served on a zaru (笊 or ざる), a sieve-like bamboo tray. Accompanied by a chilled dipping sauce, usually a strong mixture of dashi, mirin, and shoyu. Eaten with wasabi or grated ginger.
  Bukkake udon: Cold udon served with thick dashi-broth.
  Hadaka udon (naked udon 裸うどん): Cold udon served on its own.
  Kijōyu udon: Served in a cold soup of raw (unpasteurized) soy sauce and sudachi (a type of citrus) juice, sometimes with a bit of grated daikon.
caption: Tororo udon served with grated yamaimo, served cold
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