Japan There are wide variations in both thickness and shape for udon noodles. • : similar to the
Hohtoh, from
Ōita Prefecture. Nominally a "dumpling soup", it resembles very thick, flat udon. • : a thin and firm variant from the
Goto Islands. The noodles are coated in
camellia oil, a natural preservative made from the seeds of camellias, which are abundant in the Goto Islands. • : a slightly translucent, chewy type from
Kutchan, Hokkaido. Literally "heavy snow udon", made from the starch of potatoes. The texture is different from normal udon which is made from flour. At the foot of
Mount Yōtei,
Hokkaido, the biggest producing area of potatoes, "potato starch udon" was eaten as a home food for farmers from long ago. The ratio of potato starch and wheat flour was improved to make it delicious even after a long time. The origin of the name "heavy snow udon" is the foot of
Mount Yōtei, a heavy snowfall area, and the appearance of the noodles which is slightly translucent like snow. • : a thick and soft type from
Fukuoka. • : an extreme flat and wide type from
Kiryū, Gunma. •
Hōtō (rarely , commonly ): a type of miso soup from
Yamanashi Prefecture with a flat and wide type udon and vegetables, particularly
kabocha. One of the significant differences between usual udon and Hōtō udon is salt. When Hōtō udon is made, salt is not added to the noodle dough. • : a thin type from
Akita Prefecture. • : a soft type, usually eaten with sweet soy sauce, from
Ise, Mie. • In
Kansai region, a soft and medium thickness type is popular. •
Kishimen (, or more commonly ): a flat type with wavy edges, a regional specialty from
Nagoya. • : a lucky preserved food in
Kuzu, Tochigi. It looks similar to ears. •
Miso-nikomi udon: a local dish of
Nagoya, a hard udon simmered in red
miso soup. The soup generally contains chicken, a floating cracked raw egg that is stirred in by the eater, kamaboko, vegetables and tubers. The noodles are extremely firm in order to stand up to the prolonged simmering in the soup; additionally, the noodles do not contain salt, so as to avoid over-salting from the salt in the miso. •
Saitama Prefecture has several varieties of udon. • : produced in
Kazo, Saitama, a place of active wheat production. Its very orthodox hand-kneading process characterizes Kazo udon noodles. • : a type of
hotoh from
Fukaya, Saitama. Boiled noodles using plenty of Fukaya green onions characterize Fuyaya Niboto udon. • : originated of
Kōnosu, Saitama in 2009. it is characterized by its width that is as wide as eight centimeters. • : originated of
Niiza, Saitama in 2002. The noodles are kneaded with
carrot and are characterized by their vivid orange color. • : a thick and rather stiff type from
Kagawa Prefecture. • : a specialty of
Nagasaki Prefecture. Literally "plate udon," consisting of thinner udon that are
deep fried and served with any of a number of toppings.
Korea and
eomuk (fish cakes) In Korea, authentic Japanese udon dishes are served in numerous Japanese restaurants, while the Korean-style udon noodle soups are served in
bunsikjip (snack bars) and
pojangmacha (street stalls). Both types are called
udong (), which is the transliteration of the Japanese word
udon (). In Korea, the word
udong refers to noodle dishes (typically noodle soup), while the noodles themselves are called
udong-myeon (; "udong noodles") and considered a type of
garak-guksu (; "thick noodles"). The broth is soy sauce–based like Japanese udon. However, as there were many immigrants from
Okinawa, it uses less broth like
Okinawa soba. Most notably, the noodle is that of
spaghetti, as it is easier to acquire there. Languages of the neighboring
Federated States of Micronesia also have similar
loanwords from Japanese udon;
Chuukese: ,
Pohnpeian: ,
Kosraean: , and .
Philippines or of
Davao Region and
Visayas is inspired by the Japanese udon, similar to Okinawa soba. A typical
odong bowl is prepared with canned sardine and tomato sauce. Other dishes such as layering with greens are also popular. During the early 1900s, there was a large community of Japanese laborers in Davao, half of them
Okinawans. In this period, the Japanese manufactured
odong. ==Tourism==