Udon are soups based on dashi broth, in which the thick udon noodles are the most characteristic element. The broth is cooked with katsuobushi or bonito fish and algae. The noodles are prepared separately and then added to the dashi with the ingredients. Udon can be combined with a variety of ingredients - meat as well as seafood and vegetables. The most popular in Japan is kake udon, which is made with ginger, soy sauce, sake, pepper and onions. We also have kitsune udon, among others, which is an Osaka soup enriched with fried tofu, spinach and onions. Also very tasty is wakame udon with seaweed and tsukimi udon with raw egg. The standout part of the dish is the topping mound. The broth is poured into a bowl, then the noodles are placed inside and topped with the remaining ingredients. In Japan, you have to be careful when ordering udon, as some versions of the dish are very spicy.