UDON

a thick round or squared Japanese noodle similiar to spaghetti made from wheat or corn flour.

Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999]

is a Japanese macaroni. [Japanese p. 281]

Kagawa, Aya. 1957. Japanese Cookbook. Japan Travel Bureau and printed by Hosokawa Printing Co., Tokyo.

is a kind of vermicelli like soba, but made of corn flour.

Grimes, William. 2004. Eating Your Words. Oxford University Press.

in Japanese cooking it is wheat pasta made in thick strips. -
ORIGIN Japanese

Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.

A basic wheat flour and water noodle. They are usually made round, but can also be flat. In Japan they are usually served in soup-noodle or simemred dishes or are braised with a soy-based sauce.

This resource is much more than a dictionary or encyclopedia. If you wish to know more about cuisines and associated recipes from individual countries, this would be an excellent resource.

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