“Udon” has the same accent as in Japanese.
Udon is made with thick noodles and has a completely different taste and texture compared to ramen or pasta.
There are various ways to enjoy udon: some prefer it served hot in a broth, while others enjoy it cold with a thicker dipping sauce.
Both ways of eating are popular in Japan, so I recommend trying both.
Udon offers a wide range of toppings such as tempura, curry broth, grated yam, raw egg, and more. Regardless of the topping, they all complement each other surprisingly well.
You can find udon restaurants all over Japan, even in rural areas, each with its own unique broth flavors.
Particularly, Kagawa Prefecture is known as the mecca of udon, where you can try “Sanuki udon.” Not only is the broth different, but the noodles themselves are unique. It might as well be considered a different dish altogether. If you have the time, I highly recommend trying both regular udon and Sanuki udon. If possible, visiting Kagawa Prefecture to taste authentic Sanuki udon is also highly recommended.