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 Udon is a thick, white noodle, similar to spaghetti, that can be round or square, made from wheat flour, salt, and water. The udon noodle is usually thicker and firmer than ramen or soba and whitish in color. The meccas of Udon are Sanuki and Oosaka, the western part of Japan. Most of udons found in Tokyo, imported from western parts are served in hot broth made of soy sauce, mirin (sweet sake), sugar, and dried bonito stock, but the styles varies by areas where it is served. Udon noodles have a slippery texture and are most often served in soups or stews, but they also work well in braised dishes or served cold. Fresh noodles are generally thick and square in shape. Udon may be made from corn and wheat flour, or wheat and rice flour.
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