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is a type of thick wheat flour noodle of Japanese cuisine. 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. The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce (''koikuchi shōyu''), is used in eastern Japan, and light brown broth, made from light soy sauce (''usukuchi shōyu''), is used in western Japan. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west. ==Origin== There are many stories explaining the origin of udon. One story says that in AD 1241, Enni, a Rinzai monk, introduced flour milling technology to Japan. Floured crops were then made into noodles such as udon, soba, and pancakes which were eaten by locals. Milling techniques were spread around the country. In the Edo period, the thicker wheat noodle was generally called udon, and served with a hot broth called . The chilled variety was called . Another story states that during the Nara period, a Japanese envoy was introduced to 14 kinds of confection while being in China during the Tang Dynasty. One of them was called , which was listed as in , a dictionary which was published in the Heian Era. The muginawa is believed to be an origin for many kinds of Japanese noodles. However, the muginawa in Shin Senji Kyo was made with wheat and rice flour. Another story for udon claims that the original name of the noodle was ''konton'', which was made with wheat flour and sweet fillings. Yet another story says that a Buddhist priest called Kukai introduced udon noodles to Shikoku during the Heian Era. Kūkai, the Buddhist priest, traveled to China around the beginning of the 9th century to study. Sanuki Province claimed to have been the first to adopt udon noodles from Kūkai. Hakata claimed to have produced udon noodles based on Enni's recipe. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Udon」の詳細全文を読む スポンサード リンク
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