うどん

Udon (うどん) are thick wheat flour noodles, essential to Japanese cuisine. The etymology is disputed — possibly from Chinese húndùn (wonton), or from Japanese undon (fortune).

Udon arrived in Japan from China, probably in the 9th century. Each Japanese region developed its own udon style — Sanuki udon from Kagawa is especially famous for its chewy texture.

Udon represents Japanese comfort food: the noodles in hot broth, maybe tempura on top, slurped loudly (as is proper). It's simpler than ramen, homelier, more everyday.

Today udon restaurants range from standing counters where businessmen eat in minutes to refined establishments serving artisanal hand-pulled noodles.