Udon
Thick noodles · うどん
Udon noodles are usually made from wheat. Gluten-free versions use other flours, and the broth often contains soy sauce.
Gluten-free versions
Rice or brown-rice noodles, with broth seasoned without wheat.
Where wheat gets in
- Noodles
- Usually wheat. Gluten-free versions use rice or brown-rice flour.
- Broth
- Usually seasoned with soy sauce that contains wheat.
- Water
- The pot may also cook wheat noodles.
- Toppings
- Tempura bits and fried tofu may contain wheat.
Places that describe a gluten-free version
Gluten-free: Dishes the restaurant describes as gluten-free. Not tested or certified by us.
Need to avoid traces?
Need to avoid traces? Turn this on, read each note, and ask the kitchen.
Info doesn't mean no risk. Read each note and confirm with staff.
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小麦アレルギーがあります。麺とつゆに小麦は入っていますか？麺は別の鍋でゆでますか？
I have a wheat allergy. Do the noodles or the broth contain wheat? Are the noodles boiled in a separate pot?