A quick-cooking organic Japanese wheat and brown rice noodle with a shape and thickness similar to linguine. Crafted in Japan using the traditional roll-and-cut method and naturally air- dried. Udon is the most popular noodle in Japan, served throughout the year. Smooth, deliciously chewy Udon is typically served in a shoyu soy sauce or miso dashi noodle broth. They absorb the umami taste of the broth. Udon noodles are served hot or cold with a dipping sauce and are used in stir-fries, soups, noodle bowls, salads, or plated covered in a curry, Alfredo, or tomato sauce.