Udon noodles are the thickest type of Japanese noodles and are made from wheat flour, water and salt. They can be cut in both a flat and round shape and are popular in broths saucy noodle dishes.

With so many types of Japanese noodles, it’s important to know the difference for the best, most delicious results. These noodles are, clockwise from left, ramen, udon, soba, somen and shirataki.

Physical resemblance to spaghetti is where the similarities stop. In addition to being carb-free, gluten-free, and dairy-free, shirataki are about 97 percent water and contains about two grams of ...

Udon is one of Japan’s most popular type of noodle. Thick and chewy, it is enjoyed most simply in a dashi-based broth as kakeudon. Other basic types are kitsune udon, which is topped with deep ...

Kajiken offers nine types of abura soba in addition to Japanese appetizers and rice bowls, though three stand out as recommended choices: homura (spicy minced pork, bamboo shoots and fish powder ...