Udon (うどん) are thick Japanese noodles made of wheat flour. They are thicker than soba noodles, white and chewier. Udon is widely available at restaurants across Japan and prepared in various hot and cold dishes. Below is a list of udon dishes that tourists will commonly find at restaurants across Japan. Note that there are some regional differences in terms of naming and seasoning.
Zaru Udon (cold)
Zaru Udon noodles are chilled and served on a bamboo mat. They are accompanied by a dipping sauce and are dipped into the dipping sauce before eating. It is very similar to Zaru Soba, with the only difference just being the type of noodles.
Kake Udon (hot)
Kake Udon is a basic udon dish, served in a hot broth that covers the noodles. It has no toppings and is usually garnished with only green onions. Kake Udon is also known as Su Udon in the Osaka region.
Kamaage Udon (hot)
Kamaage Udon noodles are served in hot water, accompanied by a variety of seasonings and a dipping sauce. Some places have individual servings of Kamaage Udon in small wooden bowls while others serve family sized portions of Kamaage Udon in large shared wooden noodle tubs.
Tanuki Udon (hot/cold)
Tanuki Udon is served in a hot broth topped with leftover deep fried tempura batter (tenkasu). Tanuki Udon is not usually served in Osaka as tenkasu is often available for free at udon restaurants there.