Udon is a noodle soup usually served hot, in a mildly flavored broth called kakejiru, which is made of dashi, soy sauce and mirin (a variation of rice wine, similar to sake but with a lower alcohol content, consisting of 40%-50% sugar ). The soup can be topped with thinly chopped scallions, tempura, prawn, aburaage (Japanese food product made from soybeans) or deep fried tofu pockets seasoned with sugar, mirin and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can also be added for taste.
The flavor of the broth and topping vary. The broth can be either dark brown, consisting of dark soy sauce, or light brown, made fro m light soy sauce.
Like many Japanese noodles, the Undon noodles are served chilled in the summer and hot in the winter. Toppings are also chosen to reflect the season.
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