Below is a list of all known varieties for Udon. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Udon (Gluten-Free) | Udon noodles made from rice or potato starch, providing a gluten-free option for the thick, chewy noodle. |
| Udon (Green Tea/Cha Udon) | Udon noodles infused with green tea powder, imparting a subtle color and aroma. |
| Udon (Himi Style) | Thin, hand-stretched Udon (from Himi, Japan), characterized by its light, very smooth texture. |
| Udon (Inaniwa Style) | A thin, hand-stretched Udon, known for its smooth texture and subtle flavor, distinct from the thick, square-cut variety. |
| Udon (Salt-Free) | Udon formulated without salt, often used in restricted diets or delicate dashi broths. |
| Udon (Thick Cut/Square) | The standard, thick, square-cut Udon noodle. |
| Udon (Thin Cut/Maru Udon) | A thinner, round-cut Udon noodle, used in delicate soups. |
| Udon (Whole Wheat) | Udon noodles made with whole wheat flour, offering a denser texture and nutritional benefits. |
| Udon (Yaki Udon Cut) | Udon specifically cut and prepared to be used in stir-fried dishes (Yaki Udon), often slightly thicker and shorter. |
| Udon Noodle (Dried) | Thick wheat-flour Udon noodles sold in a dry, shelf-stable form, requiring longer cooking time than fresh Udon. |
| Udon Noodle (Fresh) | Thick Japanese noodles made from wheat flour, sold fresh/refrigerated, prized for their soft, chewy, elastic texture when cooked. |