Like ramen, udon is a savory noodle soup; and, like ramen, this type of noodle originated in China. But, udon likely entered Japanese culture between 618 and 907 C.E., much earlier than ramen.

In the Japanese coastal city of Takamatsu, it's all about udon noodles. Some 800 udon restaurants serve the 400,000 city residents. Every day, a maximum of 100,000 portions of udon noodles are ...

Udon is traditionally served as a hot noodle soup topped with scallions, tempura or fried tofu. We also love adding udon to stir-fries, particularly this amazing recipe from Chicago chef Takashi ...

Once a diner specifies what type of udon they want, the bowl itself is dipped in a 190-degree Fahrenheit liquid to heat the ceramic bowl. Then, the noodles and broth are added from a separate vat.

Chewy Japanese udon, savory and umami-rich soup, plus crispy tempura—Chef Rika shows us how to make it all. Also, master the art of making handmade udon from scratch. It's deliciously simple!