If you’re traveling through Japan, or just happen to be at an (at least somewhat authentic) Japanese restaurant or grocery, then you may have noticed that not all noodles are created equally; in fact, there are several different varieties, which also have different preparations depending on location.
A popular variety is udon, or thick white wheat noodles. Although dried udon noodles are available, experts suggest that these noodles are at their best when prepared fresh. Traditionally, udon can be eaten either hot or cold and are usually dipped into mentsuyu (a soy sauce flavored dashi soup). The noodles are also typically served with "grated fresh ginger, nori (dried seaweed), chopped green onion, [and] sesame seeds" among other toppings.
Looking for a tasty udon recipe? Check out ours for Kitsune (Japanese for "fox") udon!
Follow The Daily Meal’s Travel editor Lauren Wilson on Twitter.