Translation and Meaning of: 饂飩 - udon

If you have ever tried a dish of うどん (udon), you know that this Japanese noodle has a unique texture and a comforting flavor. But what many people don't know is that this word hides a fascinating story behind its kanjis 饂飩, in addition to being one of the most popular dishes in Japan. In this article, we will explore the etymology, the pictogram, the meaning, and the origin of this delight that has conquered the world. If you are studying Japanese, here at Suki Nihongo you will also learn how to write this word correctly and some useful phrases to add to your Anki.

Udon is not just a simple noodle— it carries centuries of tradition and cultural adaptations. If you have ever wondered why it has that name or how the Japanese consume it in their daily lives, keep reading. We will uncover everything from its writing in kanji to the most famous dishes made with this delicacy, such as kake udon and tempura udon.

The origin and etymology of udon

The word うどん (udon) has an origin that dates back to China, but its adaptation to Japan is full of curiosities. The kanjis 饂飩 are considered ateji, meaning characters used more for their sound than for their meaning. Originally, the term came from the Chinese 餛飩 (húntun), which refers to a type of stuffed dough, similar to wonton. However, upon arriving in Japan, the meaning transformed into a thick noodle that is not stuffed.

An interesting theory is that udon may have been introduced to Japan during the Nara period (710–794), brought by Buddhist monks. Another version suggests that it was popularized during the Edo period (1603–1868), when it became an affordable food for the population. Regardless of the exact time, udon has established itself as a versatile dish, served hot in winter and cold in summer.

The meaning of kanjis and the pictogram

The kanjis 饂飩 are rarely used in everyday life—most Japanese prefer to write in hiragana (うどん) or katakana (ウドン) for simplicity. But if we analyze the radicals, 饂 contains the radical for "food" (食), while 飩 has the radical for "swelling" or "full," possibly referring to the thick and soft texture of udon. Interestingly, these kanjis are not taught in elementary schools, so even native speakers may have difficulty recognizing them.

If you want to memorize this word, one tip is to associate the sound うどん (udon) with the texture of the noodles: soft and comforting. Another way is to that it is often served in a large bowl, almost like a warm hug on cold days. And if you've already tried niku udon, with slices of meat, it becomes even easier to memorize!

Use and Popularity of Udon in Japan

Udon is so popular in Japan that there are famous regional variations, such as sanuki udon (from Kagawa) and kishimen (from Nagoya). It can be served in various ways: in kake udon, dipped in a hot dashi broth, or in zaru udon, chilled and accompanied by tsuyu sauce. At train stations, it's common to find kitsune udon, which is topped with aburaage (fried tofu) — a delicious combination!

Moreover, udon is one of the most searched dishes on Google along with like "how to make homemade udon" and "best udon restaurants in Tokyo". If you're planning a trip to Japan, trying authentic udon at a specialty shop is almost mandatory. And if you want to impress your friends, make a curry udon, a blend of Japanese and Indian influences that has become very popular.

Vocabulary

Expand your vocabulary with related words:

Synonyms and similar words

• うどん (udon) - Thick wheat pasta, usually served in hot broth.
• 丸麺 (marumen) - Round pasta can refer to several types of round pasta.
• 手打ち麺 (teuchi men) - Handmade pasta values artisanal production.
• 四角麺 (shikakumen) - Square-shaped pasta, usually thinner.
• ほうとう (houtou) - Wheat noodle characteristic of the Yamanashi region, usually in soup.
• きしめん (kishimen) - Flat and wide pasta, typical of the Aichi region.
• そうめん (soumen) - Thin wheat pasta, often served cold during the summer.