Talk:Udon

Origin of udon
The first paragraph is a bit misleading. Wheat-based noodles in general were originally invented in China, but the specific type of noodle that is now called udon was developed in Japan, right? I think I would associate udon, hiyamugi, and soba to have originated in Japan, while linguine, spaghetti, and tortellini to have originated in Italy. I don't think it would be completely accurate either to say they all originated in China. --Tokek 06:26, 7 February 2006 (UTC)

Korean Pronunciation
Would it be appropriate to add the Korean pronunciation as well to the Japanese and Chinese pronunciations? Udon is quite popular in Korea also and as it said, Udon may have been imported through Korea and China. -Echong
 * Adding on-topic information is generally not a problem. The standard practice is to use an accepted romanization found at Manual of Style (Korea-related articles), and not IPA. —Tokek 09:40, 27 February 2006 (UTC)

not beni-shoga
As a possible flavour for udon, beni-shoga (紅しょうが, jinger coloured in pink) may scarcely be found, at least in Japan. Is it any of foreign local custom ?? In place, grated jinger (jp: shoga in hirakana:しょうが) is widely used for the same purpose.

Bukkake udon
Wait, what? --BDD 05:18, 7 February 2007 (UTC)


 * I had the same double-take. But apparently it's correct, since bukkake means "splash" or "dash", and the recipe refers to pouring the ingredients over the noodles. That said, I'm not sure linking to the bukkake article is appropriate here unless we link to the Etymology section. --Sailor Coruscant 06:32, 8 February 2007 (UTC)

WikiProject Food and drink Tagging
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Compare pasta
I don't see the relevance of the sentence "Compare pasta, which can be both noodle-like and dumpling-like." in parentheses in the "Origin" section. Noodle-like and dumpling-like pasta are both pasta. A similar comparison, on the other hand, cannot be made for Chinese thick noodles (or udon) and wontons: wontons are simply not a noodle. As such the aforementioned sentence serves no purpose. I suggest removing it.Puffino (talk) 11:58, 10 July 2009 (UTC)

Ninja udon
Come on.. that's too dumb to be true.. Without a reference, its probably vandalism.. —Preceding unsigned comment added by 91.105.208.114 (talk) 19:19, 21 November 2010 (UTC)

Udon's Infobox
I was wondering about the 'Ingredient' section in the Infobox. The Ingredients of the Udon Soup are mentioned, and not the ingredients of the Udon noodles. Actually to be consistent with other articles of this type (like Soba, Spaghetti, etc.), I thought it is better to talk only about the ingredients of the Udon itself. Adding the ingredients of the Udon Soup can be confusing, as the article is about Udon. Different type of Udon dishes are described in the article, one of them is the Udon soup. But there is other dishes with Udon but without Udon Soup, like Yaki Udon. Maybe we can create another page for Udon Soup?

I am working on a research project on DBpedia (Wikipedias Open Linked data). And in order for DBpedia to be usable, it is necessary to have standardized and consistent information in the infobox -- Janeloulou (talk) 07:02, 21 October 2016 (UTC)


 * I agree that the article (and especially the infobox) is confusing, as it mixes the definition of udon noodles with that of udon soup. I think it would be better to either create separate articles, or creating separate infoboxes for the noodles, the udon soup, yaki-udon etc. --Ita140188 (talk) 07:09, 21 October 2016 (UTC)


 * , first of all please let me apologize for not replying to your message on my talkpage sooner. I have been giving the issue some serious thought. When I first saw your removal I thought it was a good move, but later decided to revert because it was a fairly major change. After having thought about it for a couple of days, I agree that there are many different ways of serving udon, so to summarize just one in the infobox places too much emphasis on it and could be confusing. So I would agree with the infobox mentioning just the ingredients of the noodle itself. AtHomeIn神戸 (talk) 08:13, 21 October 2016 (UTC)


 * , Thank you very much for your answer. I will edit the infobox accordingly. Janeloulou (talk) 08:33, 24 January 2017 (UTC)

Language tags
Thanks for taking the time to add language tags to the article.

However, I noticed that you added language tags for words that should be treated as English rather than Japanese: udon, daikon, tempura, mirin, dashi, soba, nori, wasabi, wakame and perhaps a couple others I missed. These words are in English-language dictionaries (check Merriam-Webster or Cambridge), and so should probably not be italicized or have language tags.

Cheeers, Fredlesaltique (talk) 02:53, 7 March 2021 (UTC)


 * Hiya - sorry, I didn't realise! I always tend to err on the side of caution, so apologies if I slip up and over-tag at times. I'll go back and have a look at them. Thanks! -- Ineffablebookkeeper (talk) 11:11, 7 March 2021 (UTC)
 * No worries! I went ahead and removed the extraneous ones. Cheers, Fredlesaltique (talk) 01:46, 8 March 2021 (UTC)

Odong
I removed the info on odong because (as far as I can tell) it's unrelated to the Japanese noodle udon. The name just sounds the similar.

Maybe it would belong in an article on Visayan or Filipino cuisine? If it gets added to a different article, then we can put a link under "See also" or a disambiguation link at the top.

The new info also needs sources (see No original research).

Cheers, Fredlesaltique (talk) 01:08, 14 June 2021 (UTC)
 * No objection. (Diff to what is discussed here: Revision as of 01:10, 14 June 2021 by Fredlesaltique). The reason why I withheld from zapping that was because I found a non-reliable source which suggests that odong could indeed be of Japanese origin: Japanese linguistic legacies by Antonio V. Figueroa. And, leaving that photo there would give a nice shock value that can trigger other editors to dig in. The statement "...originated in Visayas" part seems typical food-origin original research, though. --Wotheina (talk) 04:22, 14 June 2021 (UTC)
 * Gotcha. Yeah I think if it's related, it needs a reliable source to be in this article. I will admit I deleted partly because I was pretty skeptical. "Found in Visayas" might be better wording than "originated in".
 * To be honest, this article could use more sources in general.
 * By the way, what's the quickest way to link the version like you did in your comment? Cheers, Fredlesaltique (talk) 07:21, 14 June 2021 (UTC)
 * I also want better ways to create a diff link. Currently, I only know the slowest and most cumbersome way: (1)Find my notebook of instructions to recap the wikitext syntax (2)Copy-paste a prototype wikilink (3)Manually extract aand paste the diff-ID from the URL, the date, username, etc. and carefully edit them (4)test, fail and debug... --Wotheina (talk) 12:43, 14 June 2021 (UTC)
 * Classic Wikipedia. Thanks all the same. Fredlesaltique (talk) 02:00, 16 June 2021 (UTC)

So, what is Udon?
This whole article is focused on how to use udon etc. What about what it literally is and how it is made? Txkiwi (talk) 10:24, 19 November 2023 (UTC)