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Udon noodles are made by mixing flour with lightly salted water, then kneading, stretching, and cutting the dough into thin strips. It is said that udon also came to Japan from China around the Nara period. One of the interesting things about udon is that the thickness and hardness of the noodles varies from region to region. For example, noodles called kishimen and hoto are flat and wide, while those known as somen are very thin. There are so many different styles that you can go to almost any region in Japan and taste that area's special udon.