Description
Thick wheat noodles made with salted water. Strongly regional: chewy in Sanuki, thin and silky in Inaniwa, soft in Hakata.
饂飩
うどん
udon
Udon noodles
- All year round
Did you know?
Kagawa calls itself 'Udon Prefecture' and eats the most udon per person in Japan.
Famous produce
- Sanuki udon (Kagawa)
- Inaniwa udon (Akita)
- Hakata udon (Fukuoka)
In the kitchen
- kake udon
- kitsune udon
- kamatama
- nabeyaki udon
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
95 kcal
- Protein 11%
- Fat 4%
- Carbohydrate 85%
| Energy | 95 kcal |
|---|---|
| Water | 75 g |
| Protein | 2.6 g |
| Fat | 0.4 g |
| Carbohydrate | 21.6 g |
| Dietary fibre | 1.3 g |
| Salt equivalent | 0.3 g |
| Sodium | 120 mg |
|---|---|
| Potassium | 9 mg |
| Calcium | 6 mg |
| Magnesium | 6 mg |
| Iron | 0.2 mg |
| Zinc | 0.1 mg |
| Iodine | Tr µg |
| Vitamin A (RAE) | 0 µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 0.1 mg |
| Vitamin K | — µg |
| Vitamin B1 | 0.02 mg |
| Vitamin B2 | 0.01 mg |
| Vitamin B12 | 0 µg |
| Folate | 2 µg |
| Vitamin C | 0 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 01039 · Tr = trace · — = no data
