Nounudumbara (mythical Indian plant often identified with the cluster fig, Ficus glomerata) · something very rare (from the legend that the udumbara flowers once in 3000 years) · Japanese fiber banana flower

Nounseafood and vegetables cooked sukiyaki style and served with udon

Nounudon restaurant

Nounudon flour (wheat flour)

NounUdon prefecture (i.e. Kagawa prefecture, famous for its Sanuki udon noodles)

Nounudon restaurant

Nounpowdery mildew

Nounfox (esp. the red fox, Vulpes vulpes) · fox (i.e. a sly person) · soba or udon topped with deep-fried tofu

Adverb (fukushi), Adverb taking the 'to' particle, Suru verbwith a slurp; slurpingly; with a sniffle · smooth; shiny; slick; glossy · noodles; udon; ramen

Nounspices; condiments; seasoning · adjuvant (in Chinese medicine); addition of an adjuvant · meat, fish, vegetables, etc. added to rice or udon (e.g. to make gomoku meshi)

Nounfan columbine (Aquilegia flabellata) · hemp yarn wound into a hollow ball · egg custard dish on a base of udon noodles

Nounnoodle restaurant; ramen (udon, soba) restaurant

Nounhōtō; flat udon noodles in vegetable soup

Nounthin udon noodles (served chilled)

Noundish made by simmering meat, fish, vegetables, etc. in a pot · udon, vegetables, fish, etc. in broth, served in a pot

Nounstraight-from-the-pot udon · freshly boiled and drained seafood (esp. small fish); seafood served straight from the pot

Nounudon with deep-fried tofu

Nounsara udon; Nagasaki dish of fried noodles with cabbage and other toppings

Nounudon noodles without trimmings

Nounmimi udon; ear-shaped udon from Tochigi prefecture

Nouncurry udon; udon with curry sauce

Nounudon noodles in broth (no trimmings)

Nounfried udon

Nounudon soup containing deep-fried beef offal

NounSanuki udon; thick udon from Kagawa prefecture

Nounudon with raw egg, and shoyu, dashi, etc.

Nounchilled udon noodles served with a separate dipping sauce

NounIse udon; udon variety with very soft and thick noodles, specialty of Mie Prefecture

Nounstraight-from-the-pot udon; udon noodles pulled straight from the pot and served in the hot water used for boiling (traditionally without being soaked in cold water), eaten by dipping in sauce

Nounudon, vegetables, fish, etc. in broth, served in a pot

Nounudon in soup thickened with (powdered) kudzu

Nounodamaki mushi; egg custard dish on a base of udon noodles

Nounudon dish from Nagano prefecture

Nounudon cooked in a broth containing miso paste