Quick-cooking organic Japanese wheat noodles with a shape and thickness like that of linguine. Crafted in Japan from organic winter wheat flour and a bit of sea salt using the traditional roll- and-cut method and slowly air-drying. Udon is the most popular noodle in Japan, served throughout the year. Smooth, deliciously chewy Udon is typically served in a shoyu or miso dashi noodle broth. They absorb the umami taste of the noodle broth. The basics of a dashi noodle broth are shoyu or miso, mirin, and kombu. Italian pasta is typically served with tomato or Alfredo sauce. Japanese pastas use dashi broth, which is a welcome addition to Western culinary art. Common udon noodle dishes include pasta and sauce, noodle bowls, stir-fries, soups, salads, and are often served with olive oil and herbs, such as in a pesto sauce.