Udon is the thick Japanese wheat noodle strongly associated with Kagawa Prefecture, historically called Sanuki.
Udon noodles are made from wheat flour, water and salt. Their defining feature is a thick, chewy strand, although exact shapes and sizes vary across Japan. They may be served hot in broth or cold with a dipping sauce, and popular preparations include kitsune udon, tempura udon and curry udon.
Kagawa was formerly known as Sanuki Province, which explains the regional name Sanuki udon. The prefecture is famous for its dense concentration of udon restaurants and its local noodle-making traditions.
Udon should not be confused with soba, whose identity is tied to buckwheat, or sōmen, which is much thinner. Regional udon styles differ in broth, toppings and thickness, but the basic wheat-noodle character remains central.