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The first paragraph is a bit misleading. Wheat-based noodles in general were originally invented in China, but the specific type of noodle that is now called udon was developed in Japan, right? I think I would associate udon, hiyamugi, and soba to have originated in Japan, while linguine, spaghetti, and tortellini to have originated in Italy. I don't think it would be completely accurate either to say they all originated in China. -- Tokek 06:26, 7 February 2006 (UTC)
Would it be appropriate to add the Korean pronunciation as well to the Japanese and Chinese pronunciations? Udon is quite popular in Korea also and as it said, Udon may have been imported through Korea and China. -Echong
the value of most of the links seem doubtful-- K.C. Tang 14:11, 30 March 2006 (UTC)
As a possible flavour for udon, beni-shoga (紅しょうが, jinger coloured in pink) may scarcely be found, at least in Japan. Is it any of foreign local custom ?? In place, grated jinger (jp: shoga in hirakana:しょうが) is widely used for the same purpose.
Wait, what? -- BDD 05:18, 7 February 2007 (UTC)
This article talk page was automatically added with {{ WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot ( talk) 21:08, 3 July 2008 (UTC)
I don't see the relevance of the sentence "Compare pasta, which can be both noodle-like and dumpling-like." in parentheses in the "Origin" section. Noodle-like and dumpling-like pasta are both pasta. A similar comparison, on the other hand, cannot be made for Chinese thick noodles (or udon) and wontons: wontons are simply not a noodle. As such the aforementioned sentence serves no purpose. I suggest removing it. Puffino ( talk) 11:58, 10 July 2009 (UTC)
Come on.. that's too dumb to be true.. Without a reference, its probably vandalism.. —Preceding unsigned comment added by 91.105.208.114 ( talk) 19:19, 21 November 2010 (UTC)
An image used in this article,
File:Maruchan Akai Kitsune Udon.jpg, has been nominated for deletion at
Wikimedia Commons in the following category: Deletion requests February 2012
Don't panic; a discussion will now take place over on Commons about whether to remove the file. This gives you an opportunity to contest the deletion, although please review Commons guidelines before doing so.
To take part in any discussion, or to review a more detailed deletion rationale please visit the relevant image page (File:Maruchan Akai Kitsune Udon.jpg) This is Bot placed notification, another user has nominated/tagged the image -- CommonsNotificationBot ( talk) 19:57, 12 February 2012 (UTC) |
I was wondering about the 'Ingredient' section in the Infobox. The Ingredients of the Udon Soup are mentioned, and not the ingredients of the Udon noodles. Actually to be consistent with other articles of this type (like Soba, Spaghetti, etc.), I thought it is better to talk only about the ingredients of the Udon itself. Adding the ingredients of the Udon Soup can be confusing, as the article is about Udon. Different type of Udon dishes are described in the article, one of them is the Udon soup. But there is other dishes with Udon but without Udon Soup, like Yaki Udon. Maybe we can create another page for Udon Soup?
I am working on a research project on DBpedia (Wikipedias Open Linked data). And in order for DBpedia to be usable, it is necessary to have standardized and consistent information in the infobox -- Janeloulou ( talk) 07:02, 21 October 2016 (UTC)
@ Ineffablebookkeeper: Thanks for taking the time to add language tags to the article.
However, I noticed that you added language tags for words that should be treated as English rather than Japanese: udon, daikon, tempura, mirin, dashi, soba, nori, wasabi, wakame and perhaps a couple others I missed. These words are in English-language dictionaries (check Merriam-Webster or Cambridge), and so should probably not be italicized or have language tags.
Cheeers, Fredlesaltique ( talk) 02:53, 7 March 2021 (UTC)
I removed the info on odong because (as far as I can tell) it's unrelated to the Japanese noodle udon. The name just sounds the similar.
Maybe it would belong in an article on Visayan or Filipino cuisine? If it gets added to a different article, then we can put a link under "See also" or a disambiguation link at the top.
The new info also needs sources (see Wikipedia:No original research).
Cheers, Fredlesaltique ( talk) 01:08, 14 June 2021 (UTC)
This whole article is focused on how to use udon etc. What about what it literally is and how it is made? Txkiwi ( talk) 10:24, 19 November 2023 (UTC)
This
level-5 vital article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||||||||||||
|
The first paragraph is a bit misleading. Wheat-based noodles in general were originally invented in China, but the specific type of noodle that is now called udon was developed in Japan, right? I think I would associate udon, hiyamugi, and soba to have originated in Japan, while linguine, spaghetti, and tortellini to have originated in Italy. I don't think it would be completely accurate either to say they all originated in China. -- Tokek 06:26, 7 February 2006 (UTC)
Would it be appropriate to add the Korean pronunciation as well to the Japanese and Chinese pronunciations? Udon is quite popular in Korea also and as it said, Udon may have been imported through Korea and China. -Echong
the value of most of the links seem doubtful-- K.C. Tang 14:11, 30 March 2006 (UTC)
As a possible flavour for udon, beni-shoga (紅しょうが, jinger coloured in pink) may scarcely be found, at least in Japan. Is it any of foreign local custom ?? In place, grated jinger (jp: shoga in hirakana:しょうが) is widely used for the same purpose.
Wait, what? -- BDD 05:18, 7 February 2007 (UTC)
This article talk page was automatically added with {{ WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot ( talk) 21:08, 3 July 2008 (UTC)
I don't see the relevance of the sentence "Compare pasta, which can be both noodle-like and dumpling-like." in parentheses in the "Origin" section. Noodle-like and dumpling-like pasta are both pasta. A similar comparison, on the other hand, cannot be made for Chinese thick noodles (or udon) and wontons: wontons are simply not a noodle. As such the aforementioned sentence serves no purpose. I suggest removing it. Puffino ( talk) 11:58, 10 July 2009 (UTC)
Come on.. that's too dumb to be true.. Without a reference, its probably vandalism.. —Preceding unsigned comment added by 91.105.208.114 ( talk) 19:19, 21 November 2010 (UTC)
An image used in this article,
File:Maruchan Akai Kitsune Udon.jpg, has been nominated for deletion at
Wikimedia Commons in the following category: Deletion requests February 2012
Don't panic; a discussion will now take place over on Commons about whether to remove the file. This gives you an opportunity to contest the deletion, although please review Commons guidelines before doing so.
To take part in any discussion, or to review a more detailed deletion rationale please visit the relevant image page (File:Maruchan Akai Kitsune Udon.jpg) This is Bot placed notification, another user has nominated/tagged the image -- CommonsNotificationBot ( talk) 19:57, 12 February 2012 (UTC) |
I was wondering about the 'Ingredient' section in the Infobox. The Ingredients of the Udon Soup are mentioned, and not the ingredients of the Udon noodles. Actually to be consistent with other articles of this type (like Soba, Spaghetti, etc.), I thought it is better to talk only about the ingredients of the Udon itself. Adding the ingredients of the Udon Soup can be confusing, as the article is about Udon. Different type of Udon dishes are described in the article, one of them is the Udon soup. But there is other dishes with Udon but without Udon Soup, like Yaki Udon. Maybe we can create another page for Udon Soup?
I am working on a research project on DBpedia (Wikipedias Open Linked data). And in order for DBpedia to be usable, it is necessary to have standardized and consistent information in the infobox -- Janeloulou ( talk) 07:02, 21 October 2016 (UTC)
@ Ineffablebookkeeper: Thanks for taking the time to add language tags to the article.
However, I noticed that you added language tags for words that should be treated as English rather than Japanese: udon, daikon, tempura, mirin, dashi, soba, nori, wasabi, wakame and perhaps a couple others I missed. These words are in English-language dictionaries (check Merriam-Webster or Cambridge), and so should probably not be italicized or have language tags.
Cheeers, Fredlesaltique ( talk) 02:53, 7 March 2021 (UTC)
I removed the info on odong because (as far as I can tell) it's unrelated to the Japanese noodle udon. The name just sounds the similar.
Maybe it would belong in an article on Visayan or Filipino cuisine? If it gets added to a different article, then we can put a link under "See also" or a disambiguation link at the top.
The new info also needs sources (see Wikipedia:No original research).
Cheers, Fredlesaltique ( talk) 01:08, 14 June 2021 (UTC)
This whole article is focused on how to use udon etc. What about what it literally is and how it is made? Txkiwi ( talk) 10:24, 19 November 2023 (UTC)