Udon noodles is a thick Japanese noodle made from wheat flour, water and salt. It is one of the most popular types of noodles in Japan and is widely used in a variety of dishes. Udon can be served cold with a variety of dipping sauces or hot in broth with accompaniments such as tempura, meat, vegetables and tofu. Characteristic of udon is its soft yet springy texture. It is served in a variety of dishes, such as kake udon (udon in hot dashi broth) or yaki udon (pan-fried udon with soy sauce, often with accompaniments such as pork, prawns and various vegetables). The history of udon dates back at least to the Nara Dynasty (710-794 AD) in Japan, making it one of the oldest known types of noodles in the country. It is believed that noodle-making techniques were introduced to Japan by Buddhist monks from China. In some regions of Japan, such as Kagawa Prefecture (called 'Udon-ken' or 'Udon Prefecture'), udon is the main dish in the local diet and also an important part of the culture.