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Kake udon; udon noodles in hot broth

Udon (うどん or 饂飩) is a thick noodle made from wheat flour, used in Japanese cuisine. There are a variety of ways it is prepared and served. Its simplest form is in a soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, kakiage (mixed tempura fritter), abura-age (sweet, deep-fried tofu pouches), kamaboko (sliced fish cake), and shichimi spice added to taste.

Standard broth differs by region. Dark (koikuchi) soy sauce is added in eastern Japan, while light (usukuchi) soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly. (Full article...)

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20 April 2026 –: Several Central European countries, including Austria, Slovakia and the Czech Republic, begin pulling baby food produced by Hipp Holding from supermarket shelves after rat poison was detected in some jars over the weekend. (AP)
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16 March 2026 –: A woman is killed and over 100 others are hospitalized after getting foodborne illness at a pizzeria in Pombal, Paraíba, Brazil. (Xinhua)