うどん (udon)

私わたしはお 昼ひるにうどんを 食たべました。

I ate udon noodles for lunch.

半熟卵の天ぷら饂飩に入れられる事が多い。

It is often added in tempura udon with a half-boiled egg.

うどん（饂飩）は、日本旧来の麺類である。

Udon noodles count among traditional noodles eaten in Japan from ancient times.「○△

円爾が開山した｢承天寺｣には｢饂飩蕎麦発祥之地｣という石碑がある。

There is a stone monument with the inscription 'The birthplace of Udon noodles and Soba' in 'Joten-ji Temple' established by Enni.

そばはそば 粉こから、うどんやきしめんは 普通ふつうの 小麦粉こむぎこからできてるの。

Soba is made of buckwheat flour, and udon and kishimen are made of plain wheat flour.

餅」という店でも、饂飩（うどん）・寿司・おはぎがだされるところが現在もある。

To this day, there are still shops signed as '... mochi' (... rice cake) that also offer udon (wheat noodles), sushi, ohagi (rice ball coated with sweetened red beans, soybean flour or sesame).

平安時代に弘法大師が唐から饂飩を四国に伝えて讃岐うどんが誕生したという伝説もある。

Moreover, there is a legend that Kobo Daishi (a posthumous title of the priest Kukai) introduced Udon noodles from Tang Dynasty to the Shikoku region, which later became Sanuki Udon (Udon noodles of Kagawa Prefecture).

これが同じ読み方の「温飩」（ウントン）という表記になり、これが「饂飩」（ウドン）となったという。

The Chinese characters '

青木正児の「饂飩の歴史」によれば、ワンタンに相当する中国語は「餛飩」（コントン）と書き、またこれを「餫飩」（ウントン、コントン）とも書く。

According to 'Udon-no-rekishi' (The History of Udon noodles) written by Masaru AOKI, the Chinese equivalent for Won-on (Chinese dumpling) is written as '

餫飩' were later replaced by '温飩' with the same pronunciation 'Unton,' which is believed to be the origin of '饂飩' (pronounced 'Udon').蕎麦や饂飩と共に食べられる事も多い。

Tempura is often served with soba (noodles made from buckwheat) and udon wheat noodles.

餛飩' (pronounced 'Konton') in Chinese characters, which is also written as '餫飩' (pronounced 'Unton' or 'Konton').しかし、形状については不明であり現在の素麺や饂飩よりもかなり太く、ちぎって食べたのではないかとする説が有力的である。

However, the shape is unclear, and the most widely-accepted theory is that sakubei was thicker than the present somen and udon, that was broken with the hands to eat.