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Udon (Japanese: ぅどんん, English: Udon, written in Japanese characters as: 卟 tun) is also called an oolong. It is a kind of Japanese noodle made from wheat, with special regulations on thickness and length.

In the current Japanese agricultural specification (JAS), the cross-sectional diameter of the round surface should be above1.7mm, the width of the corner surface should be above1.7mm as "Udon", and the following is "Japanese cold noodles" (width1.2 ~1.7mm). In addition, there is a clear difference between "fine Udon" and "Japanese cold noodles" in the common concept in society.

Usually, it is made of low-viscosity powder and medium-viscosity powder with a certain amount of salt, and the soup base made of soy sauce is often used when eating.

Simply speaking, as a substitute food for common people's staple food and rice staple food, it was used as "hot" food during festivals, which was very popular in ancient Japan. In terms of consumption, Udon ranks first in Xiangchuan County of Shikoku and second in Gunma County, the origin of Udon. Cooking methods and ingredients strongly reflect regional differences, so there are various types.