The origin of udon is China.
In Japan, it seems to have spread as udon and soba.
It changed little by little depending on the climate of each land and was propagated to various places.
Within the broad term "udon", there are some types that are eaten on a daily basis, and some types that are only eaten on New Year's and other happy days. Inaniwa udon was eaten exclusively as a gift, and it seems that it was never eaten by the average person.
There are several other types of udon, and there are various storage methods for each.
What all udon noodles have in common is that they are made from good quality wheat and clean water. Although there are regional differences, it is still the food culture that has been loved by Japanese people since ancient times.
Kagawa prefecture has the highest consumption and production of udon noodles in Japan. In Kagawa prefecture, they eat 5.3 kg of udon every year on average. This is more than average Japanese people eat pasta.
Udon making experience in Tokyo
Thank you,
K.F
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